These scrumptious Grain-Free Maple Bacon Shortbread Cookies knock out sweet and savory cravings with one delicious punch!
Grain-Free Maple Bacon Shortbread Cookies
Hi there friends! Today’s cookie recipe is brought to you courtesy of my wonderful Mom, Ann– she suggested I create a grain-free, gluten-free version of this fabulous flavor combination and I was happy to oblige!
One of the many reasons I love developing grain-free recipes is due to the challenge involved. Just when I think I’ve got this whole recipe-making-thing down pat, BAM, an unforeseen result smacks me back into the realm of humility, reminding me that good results usually come by way of blood, sweat and tears. But we’re up for the challenge, and it makes success all the more sweet–pun intended! 😉
Tell Me About The Shortbread!
Ahhh this shortbread is SO GOOD. The maple bacon just seems tailor made for these cookies, balancing out the sweetness perfectly–and man oh man is it delicious sprinkled on top of the chocolate– it makes for the most satisfying bite.
The trick to these shortbread cookies is not to roll the dough out too thick or too thin. It’s that happy medium that will give you a crisp shortbread with a little heft to it. And the better quality bacon you choose, the better the cookies will be.
If you love these cookies, you might also enjoy our Perfect Peanut Butter Cookies!
Happy Shortbread Making!Print
*You will need parchment paper for this recipe
- 1.5 cups almond flour
- 1/3 cup tapioca starch
- 1/4 cup sugar
- 1/8th teaspoon salt
- 1/4 cup chilled salted butter, cubed (Earth Balance for Dairy-Free)
- 1/4 cup cooked, chopped maple bacon (Hormel + Oscar Meyer. both make a maple variety)
- 1.5 tablespoons milk (or any plain milk sub)
- 1 tablespoon vanilla extract
- 1.5 cups chocolate chips (Enjoy Life for Dairy-Free)
- Preheat oven to 350 degrees
- In a large bowl, whisk together almond flour, tapioca starch, sugar and salt.
- Cut butter into flour with a pastry cutter as you would with a pie crust. Then add chopped bacon and whisk until evenly combined
- Add milk and vanilla to the flour and work the liquid and butter into the flour by hand. It will feel dry at first, then it will turn into a play-doh like dough.
- Wrap dough in plastic wrap, chill in freezer for 15-20 minutes.
- Then roll dough in between two pieces of parchment paper–this way it won’t stick to the rolling pin. (You can dust the surface with just a touch of tapioca starch) Roll dough out to medium thickness, not too thick or thin.
- Use desired cookie cutter and cut out shapes. Peel away the dough around the cutouts and use an offset spatula or carefully peel the cookies off the paper and transfer them to a parchment paper lined cookie sheet. (If the dough gets too soft and warm at any point, just stick it back in the freezer for a few minutes).
- Place cookies in preheated oven and bake at 350 degrees for about 15-18 minutes. Rotate your cookie sheet 180 degrees at 8 minutes in.
- Take cookies out of oven when they start to turn golden around the edges. They will still be soft to the touch at this point.
- Place cookie sheet on counter top and leave untouched for 8 full minutes. Then use a spatula to carefully transfer cookies to a wire cooling rack-this will crisp them up. Again, be careful not to let them slip off the spatula during transfer as they could break when they’re still warm.
- Dip your cooled cookies in melted chocolate and sprinkle with chopped bacon and sea salt if desired. Place them in the freezer for 10 minutes for the chocolate to harden. Serve and enjoy!