As someone who doesn’t eat gluten, dessert can be tricky. I can’t tell you how many times I’ve stared down a bowl of cookie dough or cake batter before placing it in the oven and imparting a look that says “you better work” only to be met with crumbly cookies or a sunken cake after the timer goes off.
As someone who is constantly developing new recipes, failures do happen but each failure is a learning experience. These cookie bars are a recipe I’ve been tweaking over the past few weeks and I have to say — there are few ways to articulate through words the simple joy one feels when their recipe actually works and tastes amazing. Huge props to Bob’s Red Mill All-Purpose Baking Flour for being awesome. #SpoonTip: Always add ice cream.
Bacon Chocolate Chip Cookie Bars
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Servings: 9-12 cookie bars
- Advanced Course
Preheat oven to 350°F and line an 8×11 baking pan with parchment paper or spray with cooking spray.
In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.
Remove cooked bacon to a plate lined with paper towels to absorb the grease.
In a large bowl, combine flour, baking soda, espresso powder, salt, and coconut sugar.
Stir to combine.
In a separate, small bowl, combine eggs and vanilla.
Add melted Earth Balance to eggs and vanilla. Whisk together quickly.
Add wet ingredients to dry ingredients.
Stir to combine.
Add chopped walnuts, chocolate chips, and cooked bacon. Mix together.
Pour dough into lined 8×11 baking pan.
Using a rubber spatula, spread dough evenly across pan.
Place in oven for approximately 20-25 minutes, or until a toothpick comes out clean when inserted.
Remove pan from oven and let cool for two minutes.
Transfer cookie bars to a cooling rack and let cool completely.