Recipe: Bacon Pecan Chocolate Chip Cookies {Gluten Free}

Recipe: Bacon Pecan Chocolate Chip Cookies {Gluten Free}

Just when you thought a Classic Chocolate Chip Cookie could not be improved upon, along comes this recipe for a savoury bacon pecan version!

These cookies have just a hint of bacon flavour from the cooked bacon fat (lard). Of course, if you LOVE bacon and want more of a WOW factor, then add some finely chopped cooked bacon bits (about 1/4 cup) to the cookie dough and/or sprinkle bacon bits on top of the cookie dough just before baking. As you can see, pictured here, I garnished my cookies with a bit of bacon. Adds an interesting bit of appeal don’t you think?


These cookies are a fun treat to take to a party. It’s entertaining to see how people react when you tell them there’s bacon in the cookies! I made some of these cookies for a family picnic last summer. I told everyone the cookies had bacon in them and stood back to watch. There were different reactions, some people were all over the cookies, devouring them by the handful while others were dead set against trying something so out of their comfort zone…hello Sis :)


Bacon fat gives these cookies a rich moist, almost creamy mouth feel. Something that is often missing when baking with gluten free flours. Especially rice flours that can sometimes leave baked goods with a gritty feel.


This recipe calls for 1/4 cup bacon fat. I always have some in my freezer because I strain and save the fat after baking a big batch of bacon in the oven. The fat (and leftover cooked bacon) freeze well. For convenience, divide the fat into 1/4 cup portions before freezing.


I wondered about the best way to store these babies when they have real bacon in them. So I asked my BFF, Mr Google. Unfortunately, my friend’s answers were rather ambiguous. Once cooked, real bacon that is smoked and is high in salt, is ‘fairly’ shelf stable. I decided to play it safe and keep my leftover { ha! } cookies in the freezer. They only take a few minutes to defrost before they’re ready to serve.


Now for the pièce de résistance…get your hands on some Pure Maple Sugar. They carry a few different brands at {affiliate link} I was lucky to find this little bottle at one of the vendors in Granville Island Public Market in Vancouver.


Topped with a little sprinkle of Pure Maple Sugar before baking…Oh my! Yes Please!!

Bacon Pecan Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: 24 Cookies

Bacon Pecan Chocolate Chip Cookies

Gluten Free | Dairy Free (option) | Refined Sugar Free | Omnivore


  • * Always refer to packaging labels for the most up to date allergy information*
  • Bacon:
  • 6-8 strips bacon, or amount needed to render 1/4 Cup of bacon fat. I used Maple Smoked Bacon
  • Cookie Dough:
  • 1 1/3 Cups all-purpose gluten free flour mix ***see notes below
  • 1/4 tsp xanthan gum, omit if included as an ingredient in your flour mix
  • 1/2 tsp baking soda
  • Pinch cayenne pepper
  • 1/4 Cup butter, or dairy free equivalent
  • 1/4 Cup bacon fat, room temperature
  • 1/4 Cup pure maple syrup
  • 1/2 Cup coconut palm sugar
  • 1 extra-large egg
  • 1/2 tsp pure vanilla (I use my Homemade Vanilla Extract)
  • 1/4 Cup raw pecans, chopped
  • 1/3 Cup chocolate chips
  • 1/4 Cup cooked real bacon bits (optional)
  • Pure Maple Sugar for garnish (optional)


  1. Cook bacon in the oven, or in a large skillet until golden and crispy. Remove to drain on paper towels, reserving the fat. Strain the fat (to remove cracklings) and let clear fat cool to room temperature, or until set.
  2. Reserve 1-2 slices of cooked bacon for garnish (if desired). Use the rest of the bacon for another purpose.
  3. Cookies
  4. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  5. Whisk together the all-purpose gluten free flour, xanthan gum (if using), baking soda, salt and cayenne pepper in a medium bowl and set aside.
  6. In a mixing bowl cream together butter, cooled bacon fat, brown sugar, egg and vanilla until creamy and well blended.
  7. Slowly add the dry ingredients and mix thoroughly.
  8. Add cranberries, pecans, chocolate chips and real bacon bits (if using). Mix until well blended.
  9. Use a small cookie scoop, or drop cookie dough by spoonfuls on prepared baking sheets. Bake for 11-13 minutes, or until lightly browned.
  10. Allow to cool on the pan for a few minutes before transferring to a cooling rack.


* Please keep in mind that making substitutions will change the final outcome.* My favourite All-Purpose Baking Mix is from Cloud 9 Specialty Bakery. If you would like to try their gluten free flour, you can pick it up direct from the Bakery at 1025 Royal Avenue, New Westminster, BC. Or check the ‘Find Us’ page on their website to see if it’s available at a retailer near you (Note: in Canada, you can find Cloud 9 All-Purpose Gluten Free Baking Mix in some Costco stores). To make your own all-purpose gluten free flour mixture for this recipe, here is what I use…1/4 Cup plus 1 Tbsp sweet white rice flour, 1/4 Cup plus 1 Tbsp buckwheat flour, 1/4 Cup plus 1 Tbsp tapioca starch/flour, 3 Tbsp millet flour, 2 Tbsp potato starch (not potato flour)

Follow Laureen Fox’s board Fox in the Kitchen Gluten Free Recipes on Pinterest.


To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

Why take Folic Acid? Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.

This post is linked to the following events:

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Fat Tuesday hosted by Jill at Real Food Forager

Tuesdays With a Twist hosted by Mary at Back To The Basics

Traditional Tuesdays hosted by Jessica at Delicious Obsessions

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

The Mommy Club hosted by Crystal & Co

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Amber at The Tasty Alternative

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Tasty Traditions hosted by Dina-Marie at My Cultured Palate

Simple Lives Thursday hosted by Diana at My Humble Kitchen

Pennywise Platter Thursday hosted by Kimmi at The Nourishing Gourmet

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Foodie Friends Friday hosted by Lois at Walking on Sunshine

Whole Food Fridays hosted by Megan at Allergy Free Alaska

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Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Dairy Free Gluten Free Omnivore Recipes Refined Sugar Free Sweets


  1. Yup. Sounds like perfection. I have been meaning to try bacon in my baking but just haven’t gotten there yet. This is the push I needed, especially since we are in the heart of baking season and entertaining. These would be a fun unexpected treat for guests.

  2. These sound so intriguing, Laureen! I’d quite like to give them a try. I can see that the sweet/savory thing could be really wonderful!! I’ve shared a link to this page on my FB page. Thank you for sharing your Bacon Pecan Chocolate Chip Cookies with the Hearth and Soul hop!

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