Since July my life has changed dramatically. Long gone are the lazy college days where I would sleep in, tan by the pool, and brainstorm my next blog post.
These days I spend so much time bringing home the bacon that I rarely have time to cook it.
Thank goodness my office has a Whole Foods across the street…
But after almost 5 months in the real world, I’m finally getting adjusted. Recently I made food other than scrambled eggs for the first time in weeks… And I realized my belly really likes Things My Belly Likes.
Warning: the following cookie recipe may change your life.
Anyone who knows me well… knows that I really like bacon. A couple slices of bacon can quickly take your breakfast/lunch/dinner to the next level. After doing some deep thinking I started to realize that if bacon improves these 3 other meals so dramatically… why couldn’t it do the same thing for dessert? Hence: the Bacon Cookie.
After doing some research, however, it turns out a bunch of people already beat me to this idea. Go figure. I was particularly inspired by this recipe. But that one is loaded with sugar (white devil) and peanut butter… it obviously still needed to be primalfied. Hence: the Almond-Butter Bacon Cooke.
Almond-Butter Bacon Cookie
- 1 cup Almond Butter (I used raw, crunchy, unsalted – but you can use whatever kind you like)
- 1 cup Coconut Palm Sugar (all-natural, low glycemic index, and lower in carbs than regular sugar)
- 1 egg
- 1 tsp Baking Soda
- 5 slices of Bacon
Preheat your oven to 350 degrees.
While the oven is preheating fry up your bacon over medium heat until it is cooked through. Then let them cool on a paper towel. When they are cooled, slice and dice them into little pieces.
While your bacon is cooking/cooling combine the almond butter, coconut palm sugar, egg, and baking soda in a large bowl until they are thoroughly mixed. Then fold in your bacon pieces.
Roll the dough into balls and place them on a cookie sheet lined with parchment paper. Use a fork to make a criss-cross shape across each bacon-cookie ball. Bake for 10 minutes… let cool… and enjoy 🙂
I gotta give my mom some credit. She tries very hard to be accepting of my Primal lifestyle. Yes she still rolls her eyes when I talk about cooking with coconut oil, but for the most part she is more than accommodating.
Take last night for instance. After we went to the see the annual Christmas show at Forcey Memorial Church, we came back to the house for a light dinner and dessert. Dessert consisted of her homemade chocolate cupcakes with chocolate butter-cream frosting… delicious… but completely un-primal in almost every way. Instead of leaving me out, however, she whipped this up for me. I normally avoid dairy, but it is the holidays after all… I gotta indulge a little!
Adult Whipped Cream
- Heavy Whipping Cream
- A big splash of Vanilla Extract
- A big splash of Southern Comfort
- Sprinkle of Cinnamon
Add whipping cream, vanilla extract, and Southern Comfort to a mixing bowl. (Don’t need exact measurements for this, just eye-ball it). Beat with an electric mixture until light and fluffy. Serve into your favorite cocktail glass. Sprinkle with cinnamon. Enjoy 🙂
I usually try to avoid dairy… but every now and then it’s just impossible to resist. I find this combination is a nice creamy, sweet variation to traditional yogurt… and has even allowed me to no longer miss my nightly bowl of ice cream.
Makes 1 serving
- 1/3 cup of Plain Greek Yogurt
- 1 Tbsp of Almond Butter (I like the crunchy kind the best)
- 1 tsp of Cocoa Powder
Put all the ingredients in a small bowl. Stir until well combined. Sit back and enjoy 🙂