I remember the moment when Jesse bought liquid smoke to make our first batch of real coconut bacon. I haven’t eaten real bacon in 25 years, but I remember fondly being in my grandmother’s house, and waking up to that sweet and smokey smell. The room I stayed in at my grandmother’s house was a light blue and white with a sloping ceiling. To this day, any similar room I enter will instantly invoke the smells and sizzling sounds of cooking bacon.
I was transported back in time when Jesse and I performed minimalist baker’s super simple coconut bacon recipe. There was no distinctive “sizzle” sound of roasting dead animal fat (yay no animals harmed here!) but the smell was intoxicating. Needless to say, it tasted absolutely and amazingly fabulous. Jesse put the bacon on top of macadamia nut burgers smothered in vegan cheese sauce, and to this day I claim that meal as the absolute best meal I have ever eaten.
Fast forward a few weeks, and while we don’t put coconut bacon on everything, we put it on a hell of a lot. We put it on soups, on salads, on potatoes, on dosa’s, and use it to give beans and rice just that little extra something. Recently we put it in cookies, and OH MY GOSH. On our recent earth day binge, we consumed a lot of vegan baked goods. However, nothing was good as our vegan salted bacon chocolate chip cookies.
We’ve gotten to the point where we don’t even need to look up the coconut bacon recipe, we just know how to do it and go! Super fast, easy, and a complete game changer, I recommend adding this recipe to your vegan repertoire.
Here are a few ideas as to how to use coconut bacon in a meal today!
This Week in Updates: Setting up Dog things
Because we’re on a wedding budget and need money, I have been busy upping my dog walking/sitting game! You are looking at a new Wag member, and a new Rover Select Member. That means I am up for dog boarding like 90% of the time, and want to make over $500/month with rover. My goal is $1000 a month, which will really help us with wedding things, and still give me the flexibility to do the travel Jesse and I already have set up. Things are tight, but where there is a will, there is a way! Here we go!
This Week’s Recipe: Vegan Salted Chocolate Chip Bacon Cookies
I bet you can't eat just one of these little beauties! When Jesse and I bake these, we have to make a half recipe because we will down the whole batch in one sitting. A whole batch is big, like 16-18 cookies. For a whole batch, expect to pay $2 for flour, $3 for the sugar, $6 for the chocolate chips, $6 for the homemade coconut bacon, $2 for the coconut oil, and another $2 for everything else. Thus, they are about a $1 a cookie, but totally worth it and a real crowd pleaser.
- 2/3 cup coconut oil, melted
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1/2 cup unsweetened vegan milk any
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt plus more for topping
- 1 1/2 cup vegan dark chocolate chips
- 1 recipe coconut bacon
- 1 tsp liquid smoke
- 2 tablespoons maple syrup
- Make the coconut bacon and let it cook/crisp up.
- To make the cookies, preheat the oven to 350 degrees Fahrenheit.
- Mix melted coconut oil with the sugar.
- Next add the flour, then all the other ingredients including the coconut bacon. (It's important to add the flour before the vegan milk, or else the likely cold vegan milk will cause the coconut oil to solidify in chunks and not distribute properly)
- Grease two cookie pans and divide batter into about 18 cookies.
- Cook for 11 to 14 minutes.
- Take out of oven and let cool a little (if you can). When the cookies have cooled about 4 minutes, top with sprinkle of course salt.
- Enjoy right away, or microwaved for 10 seconds the next day!