Gluten Free Maple Bacon Oatmeal Cookies Recipe - Kudos Kitchen (2024)

Gluten-Free Maple Bacon Oatmeal Cookies are plump and chewy, sweet and savory, crunchy and creamy. They're quite literally the best cookie I've ever eaten!

The idea for these Gluten-Free Maple Bacon Oatmeal Cookies came to me while I was walking down the breakfast aisle of the grocery store. At the time I needed to replenish my stock of quick-cooking oats. As I grabbed the oats andtossed them into my cart,I glanced atthe maple syrup that was direct across the aisle. Right then and there I had mylight bulb moment!

I get super excited when I come up with recipe ideas out of the clear blue. I know it seems crazy, but since I love to cook and bake as much as I do, it's a real thrill for me when I'm inspired by something as simple as a routine trip to the grocery store.

The idea of adding bacon to these cookies also came to me while standing in the breakfast aisle of the grocery store. Can you tell I like to ponder and brainstorm as I shop?Seriously, though. It can sometimes be a problem when I lose myself in my "food-induced coma thought process," and it can sometimestake me forever to get out of the store.

But back to the bacon, and how I came to add it to these cookies...

When I think of maple syrup, I almost always think of those few glorious slices of bacon that accidentally luxuriate in the maple syrup that has cascaded down from a lovely stack of pancakes. To me, those sweet and savory slices of bacon are always the finest of the bunch. It was in that split second of thought that I turned and headed for the bacon.

The idea of making the cookies gluten-free and adding thewhite chocolate dipdidn't happen until a few days later when I was at home and assembling my ingredients, getting ready to bake.

At first, I took the all-purpose flour out of the pantry to make these cookies. However, before starting, I changed my mind and went with the gluten-free flour that I have stashed in the back of the pantry, but don't use all that very often. Luckily nobody in my family suffers from gluten intolerance, so gluten-free recipes aren't something I make (or share) all that often. This time, however, I decided to rock the gluten-free ingredients and see if anyone in my family could tell a difference.

Much to my delight, my family gobbled these cookies right up. And, oddly enough the only thing they were skeptical about was the bacon on top. HaHa! Go figure!If you're also skeptical about bacon in your cookies, all I can do is encourage you to try them. I promise I would never steer you wrong.

Once I'd taken these cookies out of the oven, I thought they could use a little extra pizzazz. That's when I decided that I'd give each cookie a decadent white chocolate dip along with a little sprinkling of extra bacon. The result took these cookies from nothing special to look at, to over-the-moon fabulous!

Printable Recipe Card

There are many different schools of thought when it comes to butter for baking. Most will tell you to use the unsalted variety so you can control the amount of salt in your baked good.

I, however, feel that salted butter is always better for baking. Since salt brings out the flavor of all foods (sweets included), unless you're using butter that is heavily salted (I've not found one that has ever tasted overly salty), I feel that the small amount of salt in a salted butter will only enhance the flavor of all of your bakes. But, you be the judge and use whatever you feel most comfortable using.

Until we eat again, I hope you have a delicious day!

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