Sorghum Flour Chocolate Chunk Bacon Pecan Cookies

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  • Total Time: 60 mins
  • Hands-on Time: 25 mins
  • Makes: 8-12 servings

These gluten free sorghum flour cookies are crispy on the outside and soft and chewy on the inside. They are filled with chocolate chunks, pecans and a surprise addition of some roasted bacon. Roll them in some Frontier Co-op maple sugar before baking off. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • 1 stick of unsalted butter room temp

    1/2 cup of Wholesome organic light brown sugar

    1/4 cup of Wholesome organic granulated sugar

    1 teaspoon of Frontier Co-op or Simply Organic vanilla extract

    1 large egg room temperature

    1 1/3 cup of Bob’s Red Mill gluten free sorghum flour

    1 teaspoon of Frontier Co-op cornstarch

    1/2 teaspoon of Frontier Co-op baking soda

    1/2 teaspoon of Frontier Co-op fine salt

    1/2-3/4 cup of chocolate chunks

    1/2 cup of chopped pecans roughly chopped

    1/2 cup of pre-roasted organic nitrate free bacon chopped (roughly 3 pieces chopped)

    Frontier Co-op maple powdered sugar for rolling cookies in


    1. Cream butter, sugars, egg and vanilla together.

    2. Add in flour, cornstarch, baking soda, salt. Stir until combined.

    3. Fold in chocolate chunks, pecans and bacon.

    4. Cover and put in the fridge to chill about 45 minutes.

    5. Preheat oven to 350 before baking.

    6. Scoop out 8 balls for larger cookies and 12 balls for smaller cookies.

    7. Roll each ball in a bowl with some maple powdered sugar.

    8. Place on a parchment lined cookie sheet and press the balls down a bit to flatten.

    9. Bake roughly 8-10 minutes based on the size of your cookie and oven temperature.

    10. Cool a bit before removing from the pan.

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