• 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.

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), 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.

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.