• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
• Note: If you liked this cookie recipe, click here for more animal-based cookie recipes.

If a visual will help, watch the Instagram Reel for this recipe.

• If you're using Carnivore Crisps beef flour (ASHLEYR for 10% off), continue on with the recipe as-is. If you plan to dehydrate beef and create your own beef flour, follow the instructions in the "Dehydrate the beef" section of this recipe.

Prepare the dates.

• Soak the pitted dates 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.
• If you're using Carnivore Crisps beef flour (ASHLEYR for 10% off), portion out 1 cup to the food processor. If you're making your own beef flour, grind the dehydrated ground beef into a powder in your food processor.
• Add the melted ghee (or butter), eggs, sea salt (ASHLEYR for 15% off), vanilla extract (if using), pumpkin puree, pumpkin spice (if using), and soaked dates to the food processor with the beef flour and blend until smooth.
• 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!

Bake the cookies.

• Place a piece of parchment paper onto your baking sheet, and form the dough into cookies. I used these cookie cutters to help form them into circles since the dough is a bit sticky. For a visual, see the Instagram Reel for this recipe.
• 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 they are also wonderful straight out of the fridge. Enjoy!
• Store leftovers (if there are any!) in an airtight container on the counter or in the fridge for 4-5 days.