Warm chocolate chip cookies are a timeless treat in many kitchens this time of year. We took this classic American treat and gave it a tasty twist with the addition of our EPIC Maple Bacon Pork Cracklings. We also substituted the flour and sugar to make these delicious cookies paleo friendly. The combination of the dark chocolate with the subtle salty crunch from the cracklings make this the perfect cookie.
- ½ cup maple sugar
- ½ cup grass fed butter, softened
- 1 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup cassava flour
- ½ cup ground EPIC Maple Bacon Pork Cracklings
- ½ tsp baking soda
- ¼ tsp sea salt
- 1/3 cup soy-free dark chocolate chips
Preheat the oven to 375. Using a food processor pour the pork rinds into the bowl and pulse into fine crumbs. Set aside. In a small bowl, sift the cassava flour, baking soda, and salt together. Set aside. In a large mixing bowl cream together the sugar, butter, vanilla, and eggs. Whip until your batter is light pale in color, about 3 minutes. Using a spatula, slowly add the flour mixture to the butter mixture in 3 separate additions until incorporated. Fold in the chocolate chips and the ground EPIC Maple Bacon Cracklings into the batter. Use a tablespoon scoop or small spoon, place rounded cookie dough on a lined baking sheet. Bake for 10 minutes.
Remove from the oven and allow to cool. Best served with cold almond milk, coconut milk, or whole milk.