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Nutbutter Bacon Cookies

Nutbutter Bacon Cookies!

  • Author: Tina Turbin


I have seen and made a number of gluten-free and paleo nut butter recipes and decided to play around a bit with two nut butters and some good old crispy bacon. Oh yes! Fats from the nut oils are good for us and bacon speaks for itself. Right?!


  • ¾ cup macadamia nut butter
  • ¼ cup cashew butter
  • ¼ cup organic honey
  • ¼ cup coconut oil
  • 1 teaspoon liquid vanilla extract
  • 1 egg (room temp)
  • 2 tablespoons coconut flour
  • 2 pinches of salt
  • 1/3 cup Lily’s Stevia Dark Chocolate chips, or regular if you prefer
  • 1/3 cup chopped walnuts
  • 6 slices cooked crispy bacon – I use 5280meat bacon
  • 1 teaspoon hickory smoked salt (any salt or sea salt will work too)


  1. Preheat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Place the two nut butters, honey, coconut oil, vanilla, and egg in a bowl.
  4. Mix well by hand.
  5. Add the coconut flour and salt and mix well.
  6. Gently mix in the chocolate chips and nuts.
  7. Chill the batter a good 30-40 minutes or longer.
  8. Drop round tablespoon balls of dough on the parchment.
  9. Make a thumbprint.
  10. Add chopped bacon by pressing some into the hole.
  11. Add a small pinch of hickory salt to the top of each cookie.
  12. Place on rack in the center of the oven.
  13. Bake for 13 to 15 minutes, or until slightly brown but not dark on edges.
  14. Remove from the oven and let sit on parchment.
  15. Remove to rack.
  16. Finish each batch as per the above.
  17. Enjoy!


These will last a few days. They will last very long in the refrigerator and are delicious cold as well.

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Tina Turbin

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