• 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.
• 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.
• 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!