Dark cocoa, brown sugar, apple smoke flavor, maple syrup, allspice, sage and ginger with black pepper and soy bacon bits. If the dairy people can make bacon flavored ice-cream, I can make ‘bacon’ cookies. Whoa, texture and flavor down perfect. Crispy, chewy, a little oily, salty, sweet, hot, smokey. Yup, it’s a keeper!

Makes 5 dozen

Preheat oven to 375 degrees

1-1/2 c. dark brown sugar

1/3 c. unsulphured molasses

¼ c. dark unsweetened cocoa powder

2 T. powdered ginger

1 t. black pepper, fairly fine grind

2 t. dried rubbed sage

2 t. dry mustard

¼ c. soy bacon bits

3 t. liquid smoke; I used apple flavor by Colgin

1 T. Balsamic vinegar

2 t. ground allspice

¼ c. Grade A maple syrup

1 t. salt

1 t. baking soda

¼ c. extra virgin olive oil

2 c. all-purpose flour

¼ c. water

In extra large mixing bowl place brown sugar, molasses, cocoa powder and ginger. Stir well to incorporate ingredients.

Add pepper, sage, mustard, bacon bits, liquid smoke. Stir after each addition.

Add vinegar, allspice, maple syrup, salt and baking soda. Stir till as creamy as you can get it using a sturdy spoon. Do not put in food processor.

Add flour all at once. Stir and mash with spoon to moisten all flour. Then add ¼ c. water, and stir till a thick batter is achieved.

Liberally oil baking sheet. Drop batter/dough by small rounded teaspoons on baking sheet, 2 inches apart.

Bake in preheated 375 degree oven for 8-10 minutes, softer for 8, crisper for 10.

Remove from oven; using a sharp edged spatula/pancake turner, push/slide spatula under cookie without using a jerking motion. Lift cookies carefully onto rack. Do not overlap while cooling to room temperature. Cookies will flatten to fairly thin in the oven, then when removed could break if you’re too rough with them. Store cookies in jar or covered container.

Be sure to liberally oil the baking sheet to make removing the cookies easier. Use oil, not margarine or shortening, and use extra virgin olive oil.

Notes: These cookies will make a great conversation piece at any party. Everyone will be talking about them. Now remember, follow instructions exactly, and they’ll come out like mine came out. No substitutions. Don’t dust them with powdered sugar to spruce them up.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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