Oh-My-Goodness-Cookies!

Dessert for our family dinner night was so tasty! Maple bacon chocolate chip cookies! Maple, bacon and chocolate in a cookie!! How could these be bad, right? They kind of have the taste and texture of coconut macaroons. We munched on these with some Prager port.  My husband downed several with a glass of milk. I think they would be fabulous with an afternoon latte. Again, how could this be bad??

INGREDIENTS:
(Makes 12-15 small cookies)
2 cups fine ground blanched almond flour*
1/4 teaspoon baking soda
1/4 teaspoon salt
4 slices of bacon (cooked and chopped into small pieces)
1/2 cup chocolate chips
1/3 cup melted coconut oil
1/4 cup real maple syrup
1 tablespoon vanilla
1 tablespoon canned full fat coconut milk

*(I used Bob's Red Mill blanched almond flour - fine. But for an even finer texture, run the flour through a spice grinder or food processor.)

Directions:
1) Fry the bacon until crispy. Cut into small pieces & cool completely.
2) In a large bowl, combine the almond flour, baking soda and salt until well blended.
3) Now add the bacon pieces and chocolate chips to the almond flour mixture. Toss to coat.
4) In a separate smaller bowl, combine and lightly beat together the oil, maple syrup, vanilla and coconut oil.
5) Add the wet mixture to the flour mixture, mixing till well combined. The dough will seem be wetter and grainier than your average cookie dough.
6) Using a cookie scoop, form cookie dough into equally sized balls and place on a parchment or silicone lined baking sheet. Refrigerate for at lest 30 minutes or freeze until ready to bake.
7) Place cookie balls onto a parchment or silicone lined cookie sheet at least 2 inches apart.  Bake at 350 degrees for about 11-12 min.
8) Remove from oven and let cool for at least 5 minutes before transferring.