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Note: If you liked this cookie recipe, click here for more animal-based cookie recipes.
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.
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), eggs, sea 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.