Animal-Based Blueberry Pancake Cookies

Prep time: 2 hours      Cook time: 20 mins      Rest time: 10 mins     Total time: 2 hrs 30 mins

Servings: 7-8 large cookies

Make it Dairy-Free and AIP: Use animal fat other than ghee or butter

Baked using pork, eggs, and ghee and sweetened using only fruit, these animal-based Blueberry Pancake Cookies are bursting with flavor.

blueberry pancake cookies

What you need to make Animal-Based Blueberry Pancake Cookies

Ingredients:

Equipment:

Substitutions

You can substitute the ghee (or butter) for your animal fat of choice, although I do highly recommend ghee with this recipe due to its sweet and buttery flavor. Pork cracklings can be used in the place of pork rinds.

Note: I have never tried pork cracklings in this recipe, but I think they would produce a crispier/crunchier cookie.

blueberry pancake cookies

How to make Animal-Based Blueberry Pancake Cookies

Prepare the dates.

Soak the pitted dates (for the batter) in water for 1-2 hours to get them soft.

Note: use 9 oz (about 1.5 cups) of dates if you like your cookies on the sweeter side, and 6 oz (about 1 cup) if you don’t want them as sweet. I used 9 oz and it was perfect for my taste.

blueberry pancake cookies

Make the cookie dough.

Preheat the oven to 350 degrees.

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), eggssea saltvanilla extract (if using), and soaked dates into a blender and blend until smooth. Add a tiny bit of water if the mixture is too firm to blend.

blueberry pancake cookies

Move the mixture to a mixing bowl. Fold in the pork rind powder and cinnamon (if using). The dough should be thick like normal cookie dough.

Chop the raw pitted dates (for the filling) into chocolate chip-sized pieces.

Note: use 4 oz (about 2/3 cup) of dates if you like your cookies on the sweeter side, and 2 oz (about 1/3 cup) if you don’t want them as sweet. I used 4 oz and it was perfect for my taste.

Fold the date chunks and fresh blueberries into the cookie dough.

blueberry pancake cookies

Bake the cookies.

Place a piece of parchment paper on your baking sheet, and form the dough into 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 20 minutes.

Once the cookies are done, remove them from the oven and allow them to cool for about 10 minutes.

These cookies taste good fresh, but I (and my other taste-testers) all preferred them out of the fridge. Enjoy!

Store leftovers (if there are any!) in an airtight container in the fridge for 2-3 days.

blueberry pancake cookies

blueberry pancake cookies

Tips to make the best Animal-Based Blueberry Pancake Cookies

  • Don’t skip on soaking the dates. It makes a big difference.
  • Pork cracklings can be used in the place of pork rinds. I have never tried pork cracklings in this recipe, but I think they would produce a crispier/crunchier cookie.
  • 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.

blueberry pancake cookies

A few of my other favorite sweet eats:

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 Blueberry Pancake Cookies

blueberry pancake cookies

Print Recipe
5 from 3 votes

Animal-Based Blueberry Pancake Cookies

Baked using pork, eggs, and ghee, and sweetened using only fruit, these animal-based Blueberry Pancake Cookies are bursting with flavor.
Prep Time2 hrs
Cook Time20 mins
Resting Time10 mins
Total Time2 hrs 30 mins
Food Type: Dessert, Snack
Cuisine: American
Diet Preference: Baked Goods, Dairy-Free, Desserts, Gluten-Free, Nightshade-Free, Nut-Free, Paleo, Pastry
Author: Ashley Rothstein

Equipment

  • Blender
  • Mixing bowl
  • Baking Sheet
  • Parchment paper

Ingredients

  • 2.5 oz pork rinds (the equivalent of 1 EPIC bag)
  • 2 eggs
  • 1-1.5 cups (6-9 oz) pitted dates (for batter)
  • 1/3-2/3 cups (2-4 oz) pitted dates (for filling)
  • 1 cup fresh blueberries
  • 1/3 cup grass-fed ghee (or butter)
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract (optional)
  • 1/2 tsp cinnamon (optional)

Instructions

Prepare the dates.

  • Soak the pitted dates (for the batter) in water for 1-2 hours to get them soft.
  • Note: use 9 oz (about 1.5 cups) of dates if you like your cookies on the sweeter side, and 6 oz (about 1 cup) if you don’t want them as sweet. I used 9 oz and it was perfect for my taste.

Make the cookie dough.

  • Preheat the oven to 350 degrees.
  • 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), eggssea salt, vanilla extract (if using), and soaked dates into a blender and blend until smooth. Add a tiny bit of water if the mixture is too firm to blend.
  • 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!
  • Move the mixture to a mixing bowl. Fold in the pork rind powder and cinnamon (if using). The dough should be thick like normal cookie dough.
  • Chop the raw pitted dates (for the filling) into chocolate chip-sized pieces.
  • Note: use 4 oz (about 2/3 cup) of dates if you like your cookies on the sweeter side, and 2 oz (about 1/3 cup) if you don’t want them as sweet. I used 4 oz and it was perfect for my taste.
  • Fold the date chunks and fresh blueberries into the cookie dough.

Bake the cookies.

  • Place a piece of parchment paper on your baking sheet, and form the dough into 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 20 minutes.
  • Once the cookies are done, remove them from the oven and allow them to cool for about 10 minutes.
  • These cookies taste good fresh, but I (and my other taste-testers) all preferred them out of the fridge. Enjoy!
  • Store leftovers (if there are any!) in an airtight container in the fridge for 2-3 days.

 

What I used for this recipe:

Looking for some more easy sweet eats? Try one of these recipes:

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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4 Comments

  1. July 14, 2021 / 8:45 pm

    5 stars
    These cookies are SO GOOD..and the texture is great too! The batter is soooo yummy, I couldnt have eaten all of it before baking. I used frozen blueberries and they worked great. They dont taste nearly as good cold out of the fridge, so warm them up again before eating

  2. Hope
    August 7, 2021 / 6:20 pm

    5 stars
    Delicious! Nice chewy texture and the flavor is robust. This will be a new regular, great for a hearty snack.

  3. Star
    January 25, 2022 / 1:39 am

    5 stars
    These were so delicious! I’m not a huge fan of date desserts but these were surprisingly good. My super picky 12 year old even loved them! I will be making this recipe again for sure! Thanks for sharing =)

    • Ashley Rothstein
      Author
      January 26, 2022 / 3:02 pm

      Sure thing! Glad you guys enjoyed them. 🙂

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