Gluten-Free Maple Bacon Oatmeal Cookies

Gluten-Free Maple Bacon Oatmeal Cookies are plump and chewy, sweet and savory, crunchy and creamy. They're quite literally the best cookie I've ever eaten!

The idea for these Gluten-Free Maple Bacon Oatmeal Cookies came to me while I was walking down the breakfast aisle of the grocery store. At the time I needed to replenish my stock of quick-cooking oats. As I grabbed the oats and tossed them into my cart, I glanced at the maple syrup that was direct across the aisle. Right then and there I had my light bulb moment! 

I get super excited when I come up with recipe ideas out of the clear blue. I know it seems crazy, but since I love to cook and bake as much as I do, it's a real thrill for me when I'm inspired by something as simple as a routine trip to the grocery store.

The idea of adding bacon to these cookies also came to me while standing in the breakfast aisle of the grocery store. Can you tell I like to ponder and brainstorm as I shop? Seriously, though. It can sometimes be a problem when I lose myself in my "food-induced coma thought process," and it can sometimes take me forever to get out of the store.

But back to the bacon, and how I came to add it to these cookies...

When I think of maple syrup, I almost always think of those few glorious slices of bacon that accidentally luxuriate in the maple syrup that has cascaded down from a lovely stack of pancakes. To me, those sweet and savory slices of bacon are always the finest of the bunch. It was in that split second of thought that I turned and headed for the bacon.

The idea of making the cookies gluten-free and adding the white chocolate dip didn't happen until a few days later when I was at home and assembling my ingredients, getting ready to bake.

At first, I took the all-purpose flour out of the pantry to make these cookies. However, before starting, I changed my mind and went with the gluten-free flour that I have stashed in the back of the pantry, but don't use all that very often. Luckily nobody in my family suffers from gluten intolerance, so gluten-free recipes aren't something I make (or share) all that often. This time, however, I decided to rock the gluten-free ingredients and see if anyone in my family could tell a difference.

Much to my delight, my family gobbled these cookies right up. And, oddly enough the only thing they were skeptical about was the bacon on top. HaHa! Go figure! If you're also skeptical about bacon in your cookies, all I can do is encourage you to try them. I promise I would never steer you wrong.

Once I'd taken these cookies out of the oven, I thought they could use a little extra pizzazz. That's when I decided that I'd give each cookie a decadent white chocolate dip along with a little sprinkling of extra bacon. The result took these cookies from nothing special to look at, to over-the-moon fabulous!

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Gluten-Free Maple Bacon Oatmeal Cookies

Renee Goerger

Gluten Free Maple Bacon Oatmeal Cookies are plump and chewy, sweet and savory, crunchy and creamy.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Cookies

Servings 42 cookies

Calories 104 kcal

Ingredients

  

1x2x3x

• ▢ 2½ sticks butter softened (I use salted)
• ▢ ½ cup packed brown sugar
• ▢ ½ cup granulated sugar
• ▢ 1 egg
• ▢ ½ cup pure maple syrup
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon maple extract
• ▢ 1½ cups gluten free flour all-purpose flour may be substituted
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon kosher salt
• ▢ 3 cups quick oats
• ▢ 1¼ cups cooked and crumbled bacon divided
• ▢ 1 bag 12 ounces white chocolate chips

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Instructions

 

• In the bowl of a stand mixer, or a large bowl with a hand mixer, blend the butter, brown sugar, and granulated sugar until creamy.
• Add the egg, maple syrup, vanilla extract, maple extract: beat well.
• In a separate bowl, whisk the flour, baking soda, cinnamon, salt, and oats to combine.
• Slowly incorporate the flour/oat mixture into the butter mixture (in thirds), blending until just combined after each addition of the flour/oat mixture.
• Once the mixture is fully combined, add 1 cup of the bacon and blend again until fully mixed, scraping down the sides of the bowl as needed.
• Drop the dough by rounded tablespoons onto parchment lined baking sheets and bake for 12-15 minutes in a preheated 350 degree oven.
• Remove the cookies to a baking rack to cool completely.
• Melt the white chocolate chips in a microwave safe bowl on medium/low power (stirring frequently) until melted and creamy.
• Dip half of each cookie in the melted chocolate and sprinkle with the remaining crumbled bacon.

Notes

Tools and equipment:

blender or stand mixer
large bowl
spatula
tablespoons or melon baller
baking sheets and parchment paper (optional)

Nutrition

Serving: 1cookieCalories: 104kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 145mgPotassium: 51mgFiber: 1gSugar: 7gVitamin A: 8IUVitamin C: 1mgCalcium: 14mgIron: 1mg

There are many different schools of thought when it comes to butter for baking. Most will tell you to use the unsalted variety so you can control the amount of salt in your baked good.

I, however, feel that salted butter is always better for baking. Since salt brings out the flavor of all foods (sweets included), unless you're using butter that is heavily salted (I've not found one that has ever tasted overly salty), I feel that the small amount of salt in a salted butter will only enhance the flavor of all of your bakes. But, you be the judge and use whatever you feel most comfortable using.

Until we eat again, I hope you have a delicious day!