Oh my goodness!

Bacon Chocolate Chunk Cookies! (Basic recipe from Bulletproof Recipe Lab)

Keto Bacon Chocolate Chunk Cookies

Prep Time: 15 min.
Total Time: 45 min.
Makes: 16 delicious cookies

Ingredients: 

• 2 cups cashew flour (I blend raw cashews in the vitamix.)
• 3 tbsp. grass-fed  butter
• 3 tbsp. Collagen Protein. (I like the Bulletproof Brand.
• Stevia  (I put in a dropper of  organic stevia.)
• 2 tsp. vanilla
• 1 pastured egg
• 1/2 tsp. baking powder
• 1 tsp. apple cider vinegar
• A pinch of salt
• 1/3 cup high quality, dark chocolate, chopped. (I use a dark chocolate bar and used half of it.)
• 4 pieces of cooked chopped Nitrate-free Bacon

Instructions:

1. Preheat the oven to 350.  Line one baking tray with parchment paper.
2. Add the cashew flour, collagen protein, salt and baking powder into a bowl.
3. Pour the apple cider vinegar directly on top of the baking powder and allow it to react (it will go fizzy).
4. Add the remaining ingredients to the bowl and stir to combine evenly.
5. Taste the dough and adjust the sweetness if needed.
6. Begin rolling the mixture into balls and place them onto the lined baking tray.
7. Press the balls as flat as you like, they won’t rise much, so if you like them softer and chewier keep them quite full. However, if you like a crunchier cookie, press them quite flat using your hands to shape them.
8. Place the cookies in the oven and bake for 15 minutes, or until golden brown.
9. Remove from the oven when they’re ready and place the cookies on a wire cooling rack.
10. Store in an airtight container when completely cooled.