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Gluten Free Maple Bacon Cookies Dipped in White Chocolate
Best Ever Gluten Free Maple Bacon Oatmeal Cookies Dipped in White Chocolate
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Gluten Free Maple Bacon Oatmeal Cookies are plump and chewy, sweet and savory, crunchy and creamy.
Course: Dessert
Cuisine: Cookies
Servings: 3 ½ dozen
Renee - Kudos Kitchen: Renée - Kudos Kitchen
  • 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
  • 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
  • cups cooked and crumbled bacon divided
  • 1 bag 12 ounces white chocolate chips
  1. 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.
  2. Add the egg, maple syrup, vanilla extract, maple extract: beat well.
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, salt, and oats to combine.
  4. Slowly incorporate the flour/oat mixture into the butter mixture (in thirds), blending until just combined after each addition of the flour/oat mixture.
  5. 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.
  6. Drop the dough by rounded tablespoons onto parchment lined baking sheets and bake for 12-15 minutes in a preheated 350 degree oven.
  7. Remove the cookies to a baking rack to cool completely.
  8. Melt the white chocolate chips in a microwave safe bowl on medium/low power (stirring frequently) until melted and creamy.
  9. Dip half of each cookie in the melted chocolate and sprinkle with the remaining crumbled bacon.
Recipe Notes

Tools and equipment:

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