Mmm Bacon


In the words of a truly iconic man “mmm bacon”-Homer J. Simpson

Three months ago, I would not have put “mmm” and “bacon” together, three months ago I had not had not seen the light, three months ago I had not eaten these cookies. These could turn in to an issue…it could be tragic…they may become a staple in my house. Gingersnaps made with bacon fat instead of butter. It adds a certain je ne sais quoi to these gingery little gems. An extra layer of flavour and depth to the cookie. While these guys don’t necessarily “snap” they are chewy and filled with ginger flavour. And as always, they are gluten-free thanks to almond flour and paleo friendly. Even Murdoch enjoyed half of them…he stole half a container of them off the counter when I was out…greedy little pup!

There are a few ways you can get the bacon fat for this recipe; one you could save your bacon drippings for a awhile, two you could fry about a 1 1/2 lbs of bacon and use it for sandwiches and other recipes throughout the week or three if you know your butcher and he can hook you up like my guy Julian* does then you’re golden! I was buying groceries and I told him about them, with a twinkle in his eye he passed me a tub of pork lard. It was an early Christmas miracle–I couldn’t eat through 1 1/2 lbs of bacon if I tried!!!

(*The fact that I am on a first name basis with my butcher is somewhat scary…I may need to switch it up once in awhile)

I am going to bring them to Ottawa and Montreal when I go on Wednesday. It is going to be a whirlwind trip but it will also be the first time in three years that I am spending Christmas with my little cousins, Aunties and Uncles. So 72 hours is better than nothing! I was a little disappointed that I wouldn’t be able to make it out to the hills for some boarding but there is always January!

There may be a bit of a theme going as I ended up picking up few more bacon flavoured things as stocking stuffers-bacon hot chocolate and bacon toothpaste. The latter makes me shudder a bit but he’s 10 and will probably get a kick out of it. Stockings are a huge thing in my family!

We each have a huge stocking that my Grandma handmade (my mom’s has little bites out of hers from when the mice found the stockings in storage one year)  and then on top of that we have side bags filled with overflow.


Stockings are kind of a big deal.

Aside from seeing family, stockings and food are what I am most excited for…and the fact that I have time off of work and therefore do not have to wear heels for a week!

So without further ado…

Bacon Gingersnap Cookies

makes about 3 dozen


3/4 bacon fat

3 cups almond flour (not almond meal)

1/2 cup molasses

1/2 pure maple syrup

1 t pure vanilla

2 t baking soda

1 egg (preferably free-range)

2 t ground ginger

1/2 t ground cinnamon

1/2 t allspice


  1. In a large mixing bowl blend the bacon fat, molasses, maple syrup, egg and vanilla together
  2. In a seperate bowl combine the almond flour, baking soda, cinnamon, ginger, and allspice together and slowly add to the bacon/molasses mixture
  3. Refrigerate the dough for several hours
  4. Preheat oven to 350°F
  5. Using a tablespoon scoop the dough and roll in to balls and place on a parchment lined baking sheet
  6. Bake for 10-12 minutes or until dark brown


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