I’ve always thought that peanut butter and bacon go amazingly well together and these cookies certainly support that! This recipe is a twist on an old classic, the 3 ingredient peanut butter cookies. Traditionally, this uses 1 cup peanut butter, 1 cup white sugar and 1 egg. Using half brown sugar, half white adds a bit of chewiness to the cookies.
Using gluten free bacon means that this recipe is gluten free! I prefer to use natural peanut butter for these as it’s slightly less oily. You can use smooth or crunchy peanut butter, it’s up to you if you want the extra crunch of the peanut pieces.
Gluten Free Peanut Butter and Bacon Cookies
makes about 24
1 cup peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
6 short rashers of bacon (about 300g)
Dice the bacon slices into small pieces. Cook the bacon in a frying pan over medium heat. You want it pretty crispy, but not burnt. Transfer to some paper towel to cool. Keep little boys away from it otherwise you’ll have none left by the time you need it!
Preheat oven to 180°C/350°F. Line a baking tray with baking paper.
Add the peanut butter and sugars to a mixing bowl and using an electric mixer, beat for about 2 minutes until well combined. Add the egg and baking soda and mix for another 2 minutes. Gently stir in the bacon pieces. The mixture will look kinda oily and crumbly. Squeeze mixture into walnut sized balls and drop onto the tray. Flatten slightly with your fingers.
Bake for 10 minutes, until lightly browned. They will still be soft in the centre. Cool on a baking sheet for five minutes. I can’t promise what happens after that, but let’s just say you shouldn’t need to wonder how long they keep for.