COOKIES:

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.

GLAZE:

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)

BACON:

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.

ASSEMBLY:

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.