There are few duos that work as well together as maple and bacon. There’s something about the saltiness from the bacon that cuts through the sugary flavor of maple, and the result is just the perfect combination of sweet and savory. I brought this harmony of flavors to a breakfast cookie, and the result is divine! This recipe uses oat flour, which is packed with antioxidants and contains more protein and fat than most traditional kinds of flour. The very best way to enjoy these cookies is fresh out of the oven, while they’re still warm.
- ½ cup butter, softened
- ½ cup erythritol brown sugar substitute
- ¼ cup erythritol granular sugar substitute
- 1 egg
- ½ teaspoon vanilla
- ½ teaspoon maple extract
- 1 cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ cups old fashioned oats
- 4 slices cooked bacon, finely chopped (reserve some for garnish)
How To Make It
- Preheat oven to 325°F. Line two baking sheets with parchment paper.
- In a mixing bowl, beat together butter, brown sugar substitute, and granular sugar substitute. Add egg, vanilla, and maple extract, and beat until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add flour mixture to butter mixture and beat until well combined.
- Stir in oats and chopped bacon.
- Scoop dough with a spoon and roll into 22 evenly sized balls. Arrange on the prepared baking sheets, 1 inch apart. Use the back of a spoon to slightly flatten the dough balls.
- Bake 10 to 12 minutes or until the edges start to brown. Remove from the oven and sprinkle with more chopped bacon.
- Let cookies cool for 2 minutes before transferring to a plate.