Today’s cookie recipe was one that I made with a very special purpose in mind. If you have ever had Elana’s Pantry chocolate chip cookies, you know how tasty almond flour cookies can be. However, while most Paleo baked goods are based off of nut and coconut products, not everyone can tolerate these ingredients. Being an individual with innumerable and rotating allergies, I understand first-hand as to how frustrating finding recipes free of certain ingredients can be. Therefore, when I hear of someone with specific allergies, I love the challenge of making something that makes them forget of their limitations. If you are unfamiliar with water chestnut flour, it is a great, nut-free paleo friendly flour good for both baking and cooking. It is made from dried and then ground water chestnuts after being boiled, peeled, and dried. Primarily used in India, water chestnut flour is made for a variety of dishes ranging from sabudana dosas, singhare ki kadhi soup, and farali batata vada (deep fried potato/water chestnut goodness).
As my blog has begun to (slowly but surely) grow, I have had the joy of connecting with others in their own health and (or) Paleo journey. One of these individuals is Jami, who just so happens to be the owner of “Mmm….Coffee,” an amazing Paleo bistro based in Denver Colorado. With a chocolate-loving, Paleo daughter who is similar in age and experiencing some very inconvenient allergies, I decided I wanted to create a cookie recipe she would love. Some may find the fact that I am doing this a little crazy, however, making things for people (regardless of if I know the recipient or not) is a passion that has grown through the course of my illness. I don’t have to be able to eat whatever is being made, I find joy solely in the act putting a smile on other peoples faces.
Today’s cookie is free of nuts and coconut, however, it can also be made vegan friendly due to naturally not having any eggs. Of course, if you do not eat bacon, skipping this ingredient results in an equally decadent cookie. However, if you are into sweet and salty combinations, the tiny bits of bacon mixed throughout the batter make these cookie that much more amazing. Oil wise, you can use melted lard, ghee, butter, or any other neutral oil you have such as avocado, though saturated fats are the best option health wise. Due to the cocoa, this recipe is not Autoimmune Paleo friendly, but don’t worry, I am working on a variation all AIP-ers can enjoy also. For now, after 3 different test runs and variations, this recipe is aimed for those with nut and coconut allergies. I hope you enjoy every chocolate-filled bite!
Double Chocolate Maple Bacon Cookies
(Makes 1 1/2 dozen)
- 1 cup tapioca flour
- 1/2 cup water chestnut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 of salt
- 1/4 cup maple sugar
- 6 tbsp lard – room temperature *I use the bacon fat from the cooked bacon as part of the oil
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 6 pieces of bacon (1/2 cup crumbled)
- 1/2 cup homemade chocolate chunks (or) Enjoy Life chocolate chips
- Preheat oven to 400 degrees.
- Place bacon in a baking sheet and put in oven for 25 minutes until brown and crispy.
- In a medium sized mixing bowl, whisk together tapioca, water chestnut flour, cocoa powder, baking soda, and salt.
- In a small mixing bowl, whisk together maple sugar, oil, maple syrup, and vanilla until smooth.
- Crumble cooked bacon into “bits” using hands or a knife.
- Fold in bacon bits and chocolate chunks until fully incorporated.
- Turn oven down to 350 degrees.
- On a parchment lined baking sheet, scoop cookie dough 3-4 inches apart from each other, placing in the oven to bake for 10-12 minutes.
- Once done, remove sheets from oven and let cookies cool on them for 10 minutes.
- Next, transfer cookies to a wire rack to fully cool.
You can easily make these lower in sugar by omitting the maple sugar. I’ve never tried lowering the maple syrup, but if you do, make sure to replace it with another wet ingredients.
I’ve also made these cookies using a ratio of 3/4 tapioca, 3/4 water chestnut flour.
Zephaniah 3:17 “The Lord your God is with you, the Mighty Warrior who saves. e will take great delight in you; in His love He will no longer rebuke you, but will rejoice over you with singing.”
Ferris F. says
This comment has been removed by the author.
Ferris F. says
This is Ferris, Jami’s daughter. I just wanted to thank you for these amazing-looking treats; it’s my honor to be your muse. 😀
As a side-note, where do you get water chestnut flour?
I’m so excited to try these; they look delicious!!!
Hi Ferris! I am happy to make them for you 🙂 There is a link to the water chestnut flour I get via Amazon in the ingredients list. Simply click on “water chestnut flour” and it should bring you there! You must tell me what you think once you try them, and of course if there is anything you would change as I am always open to helpful critique!
Ferris F. says
Okay, we made them several weeks ago (as you probably guessed from the Instagram picture) and I’ve been trying to get on here and rant for forever, but was thwarted by tech issues and lack of time.
First: Yum. Like, seriously, yum. These were so, so, so good, and I can’t thank you enough.
Second: These were a little over-the-top sweet for me, likely because I’ve never had refined sugar in my life and, as such, have a pretty low sweet tolerance. That said, I still had to make a concerted effort to make them last over an hour because…Well, because they were awesome. 😀
Also (and this could be the altitude difference), they were pretty crumbly. Not a huge deal, but it was a little difficult when I was trying to be discreet and ladylike, haha.
Other than that, though, they were unbelievable. I ended up taking some to a birthday party where everyone else was having over-processed, sugar-laden, gross cake and ice cream. I think I got the better end of the deal, personally.
Congrats, too, on being featured on Further Food! That’s so great!
Thanks Ferris for the feedback! I am thinking the altitude may have made them crumbly, because here in CT they were always sturdy (evem after 4 test bakes) . Thanks for the note about them being a bit sweet, I totally with u in that I don’t eat sugar, so good to know if I ever can make them for myself!!!
HOOOOOOLYYYYYYY!!!!! I haven’t eaten one of these yet (made them for the BF), but I licked the bowl. And I have nostrils…..kitchen smelled amazing! I have the feeling they’re delicious. And they’re absolutely beautiful! Love the way they baked up. Think you’ve found the perfect template for paleo cookies. I didn’t have water chestnut flour, so I used plantain flour.
Hey, thanks so much for the comment! I am glad to hear of someone trying them with another flour, ad i keep getting questions about what can be substituted. If love it if u let me know how the finished product was and if they were durable or crumbly etc…
So glad u like them though 🙂
Celeste Gober says
Sounds delicious. Can carob powder be substituted for the cocoa powder?