Fry up the bacon in a skillet. If you have cast iron, now would be a great time to break it out and work on the seasoning. When it's cooked through, drain out the fat into a separate container. If there's a little left in the skillet, that's fine.
In a large mixing bowl, cream 1/2 cup of the bacon fat and all of the sugar together until well integrated. If there's extra bacon fat (and there should be), save that for another time by putting it into a container, letting it cool, and refrigerating it.
Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.
In a separate bowl sift together the flour and baking soda. Slowly add the flour mixture to the fat/sugar mixture and mix until just incorporated. Fold in the bacon, and whatever else is left in the skillet. Cover with plastic wrap and chill for thirty minutes.
Preheat the oven to 350F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookie sheets lined with parchment paper. Bake for 15-20 minutes or until lightly browned around the edges. Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.