Animal-Based Soft & Chewy Protein Cookies

Prep time: 15 mins     Cook time: 15 mins      Rest time: 5 mins    Total time: 35 mins

Macronutrients per batch: 138g fat | 105g protein | 136g carbohydrates

Macronutrients per cookie: 11g fat | 9g protein | 11g carbohydrates

Makes: 12 cookies

Make it Carnivore, Sugar-Free, Keto, Zero Carb: Do not include the honey or the vanilla extract (the result will not be sweet)

Baked using pork, eggs, ghee, and collagen and sweetened using only honey, these animal-based cookies are soft, chewy, and packed with protein.

animal-based protein cookies


What you need to make Animal-Based Soft & Chewy Protein Cookies

Ingredients:

Equipment:

Substitutions

You can leave the collagen out, although I highly recommend it for texture.

animal-based protein cookies

animal-based protein cookies


How to make Animal-Based Soft & Chewy Protein Cookies

Preheat your oven to 350 degrees.

Make the cookie dough.

In a blender, grind the pork rinds into a powder and set aside.

Scoop the ghee (or butter) into a glass container (or whatever you’re using to melt it) on the stovetop. Melt the ghee (or butter) until it is liquid.

Place the melted ghee (or butter), raw honey (ASHLEYR for 10% off), eggs, and vanilla extract (if using) into a mixing bowl and mix with a hand mixer until smooth.

Fold in the pork rind powder, sea salt (ASHLEYR for 15% off), and collagen. The dough should be thick like normal cookie dough.

animal-based protein cookies

animal-based protein cookies

Form the cookies.

Note: This step is optional, but if you want perfectly round circles for your cookies, this is what I did.

Place a piece of parchment paper on your baking sheet.

Take a ramekin, mason jar, or anything with a circular opening that’s about the size you want your cookies. Flatten one serving’s worth of cookie dough onto the parchment paper, and use the circular opening of your object as a cookie cutter. I included a photo of this in the “Tips to make the best…” section below. Smooth the tops with your finger or a tool.

Repeat for all of the cookies.

animal-based protein cookies

animal-based protein cookies

Bake the cookies.

Note: these cookies do not rise or spread, so you will need to form the dough pre-baking into whatever shape you prefer them to end up in.

Bake at 350 degrees for 12-15 minutes. Be sure to pay attention to the cookies near the end of the bake time as they brown/burn fast due to the collagen. The sides will start to brown first and will blacken if left in too long.

Once the cookies are done, remove them from the oven and allow them to cool for about 5 minutes.

My husband and I both preferred these cookies fresh as they were softer and chewier that way. They still have a palatable texture if consumed after storing in the fridge, they’re just a bit firmer with a more mild flavor.

Note: these cookies are not overly sweet, so if you’re looking to add some sweetness, pour some honey on top right before eating. Enjoy!

animal-based protein cookies

animal-based protein cookies

Tips to make the best Animal-Based Soft & Chewy Protein Cookies

  • If you’d like perfectly round circles for your cookies, take a ramekin, mason jar, or anything with a circular opening that’s about the size you want your cookies. Flatten one serving’s worth of cookie dough onto the parchment paper, and use the circular opening of your object as a cookie cutter. Pictured below. Smooth the tops with your finger or a tool.
  • These cookies do not rise or spread, so you will need to form the dough pre-baking into whatever shape you prefer them to end up in.
  • These cookies are not overly sweet, so if you’re looking to add some sweetness, pour some honey on top right before eating.

animal-based protein cookies

A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Animal-Based Soft & Chewy Protein Cookies

animal-based protein cookies

 

Print Recipe
5 from 2 votes

Animal-Based Soft & Chewy Protein Cookies

Prep Time15 mins
Cook Time15 mins
Resting Time5 mins
Total Time35 mins
Food Type: Breakfast, Dessert, Snack
Cuisine: American
Diet Preference: Baked Goods, Breakfast, Dairy-Free, Gluten-Free, Low FODMAP, Nightshade-Free, Nut-Free, Paleo, Pastry, Snack
Servings: 12 cookies
Author: Ashley Rothstein

Equipment

  • Blender
  • Mixing bowl
  • Hand mixer
  • Baking Sheet
  • Parchment paper

Ingredients

  • 5 oz pork rinds (the equivalent of 2 EPIC bags)
  • 1/3 cup ghee (or butter)
  • 1/2 cup raw honey (I recommend local or Manuka)
  • 3 tbsp collagen
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  • Preheat your oven to 350 degrees.

Make the cookie dough.

  • In a blender, grind the pork rinds into a powder and set aside.
  • Scoop the ghee (or butter) into a glass container (or whatever you're using to melt it) on the stovetop. Melt the ghee (or butter) until it is liquid.
  • Place the melted ghee (or butter), raw honey (ASHLEYR for 10% off), eggsand vanilla extract (if using) into a mixing bowl and mix with a hand mixer until smooth.
  • Fold in the pork rind powder, sea salt (ASHLEYR for 15% off), and collagen. The dough should be thick like normal cookie dough.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Form the cookies.

  • Note: This step is optional, but if you want perfectly round circles for your cookies, this is what I did.
  • Place a piece of parchment paper on your baking sheet.
  • Take a ramekin, mason jar, or anything with a circular opening that's about the size you want your cookies. Flatten one serving's worth of cookie dough onto the parchment paper, and use the circular opening of your object as a cookie cutter. I included a photo of this in the "Tips to make the best..." section above. Smooth the tops with your finger or a tool.
  • Repeat for all of the cookies.

Bake the cookies.

  • Note: these cookies do not rise or spread, so you will need to form the dough pre-baking into whatever shape you prefer them to end up in.
  • Bake at 350 degrees for 12-15 minutes. Be sure to pay attention to the cookies near the end of the bake time as they brown/burn fast due to the collagen. The sides will start to brown first and will blacken if left in too long.
  • Once the cookies are done, remove them from the oven and allow them to cool for about 5 minutes.
  • My husband and I both preferred these cookies fresh as they were softer and chewier that way. They still have a palatable texture if consumed after storing in the fridge, they're just a bit firmer with a more mild flavor.
  • Note: these cookies are not overly sweet, so if you're looking to add some sweetness, pour some honey on top right before eating. Enjoy!

What I used for this recipe:

A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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6 Comments

  1. Bev Keebler
    March 10, 2022 / 1:33 am

    Do you think grassfed gelatin would work in place of the collagen? If not I can probably grab some packets from Whole Foods but I usually keep gelatin.

    • Ashley Rothstein
      Author
      March 10, 2022 / 5:38 pm

      I have never tried it, but I don’t think so. I haven’t worked much with gelatin, but from my experience with it, it’s much more finicky than collagen. I’d be concerned the batter would come out too sticky and affect the consistency of the cookies.

      • Bev Keebler
        April 1, 2022 / 12:08 am

        5 stars
        Update – thanks for the feedback! I got some collagen and also added some Ceylon cinnamon and a pinch of cardamom (not strict AB, but I love it anyway) and whipped up a batch of these – totally delish!! I love how chewy they are. I keep them frozen and toast up one or two when I’m in the mood (and toasting makes them beautifully crispy around the edges too! ). Great recovery snack after an intense rock climbing session too.

        Thanks as always for a fantastic recipe!

  2. Concetta Morabito
    June 2, 2022 / 12:31 am

    I love how chewy they are but the whole cookie tastes like pork rind. Like chewy pork with sugar. My partner and I had a cookie each and left the rest. Is there any other carnivore powder that can replace the rind?

    • Ashley Rothstein
      Author
      June 3, 2022 / 10:58 pm

      My readers have used ground up dried chicken skins with success. I also plan to experiment with ground up Carnivore Crisps soon. Not sure if you’ve heard of them, but they have tons of dried meats that could work in place of the pork rinds. https://carnivorecrisps.com/?ref=ASHLEYR If you end up using them, I have a discount code (ASHLEYR) for 10% off.

  3. Jo
    November 1, 2022 / 2:55 am

    5 stars
    These are great! I used glycine as the sweetener & added some lemon oil. Over baked to a crispy brown. My husband loves them! I know you said they weren’t very sweet but I’m going to cut back the amount of glycine back to 1/3 next time. Thanks for figuring this out & sharing.

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