Here it is folks! Oatmeal, currents, cinnamon, espresso, flaxseeds, chia seeds, almonds, chocolate, maple glaze and BACON all in one cookie. This is what I like to call the Maple Bacon Breakfast Cookie. This is breakfast food at its most decadent! The only question I have is, would it be weird to drink a cup of coffee with a cookie that already has espresso in it? Ahh, life’s choices can be so difficult, lol.
Now before I go any further this a not a super “clean”, “low calorie” breakfast cookie. Its a cookie that has great, healthy for you ingredients but is still a cookie by all definitions. It is insanely rich, super filling and deeply satisfying. This cookie gives breakfast food a whole new meaning. Seriously, we have heart healthy oatmeal, spicy cinnamon, chewy currants, fiber loving flax and chia seeds, almonds, robust espresso, sweet chocolate chips, maple syrup glaze and last but not least savory BACON. I don’t know how to say BACON without all caps, I just get so excited.
So for this cookie, I started by melting the butter, then I add my espresso powder to it and stir until blended, it will look like dark espresso butter soup. I put my sugars, egg and vanilla in a mixing bowl. In a separate bowl I put the flour, baking soda, cinnamon and salt. In yet another bowl I put the oats, chia and flax seeds, currants, chocolate chips and almond flour (which for those who don’t know is just finely ground almonds). I beat the the sugar, egg, vanilla mixture until well blended, to that I then add the butter/espresso mixture and blend well. Next our flour, baking soda, cinnamon and salt gets added slowly and mixed well. By hand I fold and mix in the oats, chia and flax seeds, currants, chocolate chips and almond flour. Using a cookie scoop I scoop onto prepared cookie sheet, roll between my hands into a ball so they are all uniform and bake.
Wow does the house begin to smell great. We could stop right here and there’s no shame it that. These cookies without the bacon and glaze would still make the cookies I “love” list. But I don’t know how to stop there so let’s continue.
The glaze – maple syrup and white chocolate, that’s it. Flavor wise the syrup would have been fine on its own but its a bit runny and sticky which for a cookie I wanted more of glaze affect. So by adding a bit of white chocolate the maple syrup now has some stability and structure. It will dry to a nice sheen glaze but still have the rich flavor we love and we need it to stick the bacon to. So I mix equal parts white chocolate and maple syrup, microwave it, stir until all incorporated. I still have a few white chocolate bits that just won’t melt down but thats ok.
Next, BACON, it’s a staple in our house. When my husband starts cooking the bacon my daughter and I run to the kitchen and wait. I’m ashamed to admit that when I am all done with mine I have the nerve to ask our three year old, “hey, you gonna eat that?”, to which she always replies, “YES” and gives me a “you should be ashamed of yourself” look, LOL. Maybe I’ll grow up one day. So I like a thin, well cooked, crispy piece of bacon and that is ideally what we are going for with this cookie. You want it to crumble well and dissolve as you eat it. So thats how I cooked it, I blotted with paper towel and then crumbled.
Cookies baked and cooled, check. Drizzle made and warm, check. Bacon cooked crispy and crumbled, check. Time to have fun. Start drizzling cookies with the glaze and add crumbled bacon while keeping in mind that the flavor of bacon is powerful so I show a little restraint and make sure not to add too much. I only do a few cookies at a time so I can add the bacon while the glaze is still wet so it drys the bacon in place. I let them set for about 10 minutes. Now they are ready to be devoured. And yes I have coffee with mine even though there’s espresso in the cookie, is there ever too much of a good thing?
This cookie is breakfast re-imagined with serious flavor and a fun twist.
Maple Bacon Breakfast Cookie
- 1/2 cup butter melted
- 2 Tbsp finely ground espresso powder or fine ground coffee
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 3/4 cup flour
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 cup old fashioned rolled oats
- 1/2 cup chia seeds
- 1/2 cup ground flax seeds
- 2 Tbsp almond flour
- 1/2 cup currants or raisins
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup white chocolate chips
- 1/4 cup maple syrup
- 1/2 lb maple bacon or any flavor bacon you prefer
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Melting the butter, then add espresso powder to it and stir until blended.
- Put sugars, egg and vanilla in a mixing bowl.
- In a separate bowl put the flour, baking soda, cinnamon and salt.
- In yet another bowl put the oats, chia and flax seeds, currants, chocolate chips and almond flour.
- Beat the the sugar, egg, vanilla mixture until well blended.
- Then add the butter/espresso mixture and blend well.
- Next the flour, baking soda, cinnamon and salt mixture gets added slowly and mixed well.
- By hand fold and mix in the oats, chia and flax seeds, currants, chocolate chips and almond flour.
- Using a cookie scoop scoop onto prepared cookie sheet, roll between my hands into a ball so they are all uniform.
- Bake 12-15 minutes. Let cool.
- Mix white chocolate chips and maple syrup in small bowl. Microwave for 40 seconds, stir well to combine, chips should continue to melt as you stir. (You may have a few bits of white chocolate that won't melt)
- Cook bacon in a fry pan until crispy (not burned), lay on paper towel, blot extra grease off, cool and then crumble into small pieces.
- Start drizzling cookies with the glaze and add crumbled bacon while keeping in mind that the flavor of bacon is powerful so make sure not to add too much but enough for each bite. Only do a few cookies at a time so you can add the bacon while the glaze is still wet so it drys the bacon in place. Let them set for about 10 minutes.
** Cookies can be kept at room temp in air tight container with out bacon. Once bacon is added store in air tight container in the refrigerator for up to two days.