Interested in trying savory cookies made exclusively with animal-based ingredients? This carnivore shortbread cookie dough is not only tasty and satisfying but also incredibly versatile. Here’s a detailed exploration into why these cookies are a fantastic addition to your dietary regimen, especially for those following a strict carnivore diet. This recipe is also ketogenic and follows the rules of the Paleolithic Ketogenic Diet.
The Concept: The idea of a savory cookie might sound unusual at first, but when you dive into the carnivore diet, options for quick, easy-to-prepare snacks can be limited. Traditional cookies rely heavily on flour, sugar, and other plant-based ingredients, which are off-limits in a carnivore diet. However, by focusing solely on animal products, we can craft a treat that aligns perfectly with the diet's principles.
The ingredients:
Beef Tallow or Lard: The primary fat component, providing the necessary richness that mimics the texture of traditional cookie dough without the butter.
Eggs: For binding and adding richness to the dough.
Meat: Provides the high quality protein, richness and perfect texture.
Pork rinds: Brings in further amino acids and structure.
Pork cracklings: This delicious fried fat add so much to the taste!
Versatility:
As a Snack: These cookies are perfect for when you're on the go or need a quick source of energy without deviating from your dietary restrictions.
As a Pie Crust: The dough can be pressed into a pie tin for a savory pie crust. Fill it with your choice of meat; ground lamb or beef works wonderfully. Here, you might experiment with layers or mix-ins like cheese (if you consume dairy) or even small amounts of sautéed vegetables for those who include certain plants.
Customization: Feel free to add different herbs or spices into the mix before baking for varied flavors. Think of incorporating dried rosemary, thyme, or ground pepper to enhance the taste profile.
Nutritional Profile:
This version of the cookie is rich in protein from the eggs, meat, and pork rinds, while the lard provides a good source of fats. The pork cracklings add a unique texture and additional fat content, making these cookies very satiating and suitable for those on a high-fat, low-carb diet. They are perfect for those looking to maintain ketosis or simply seeking nutrient-dense, animal-based foods.
Conclusion: Whether you're looking to diversify your snack options or need a quick meal solution, these carnivore savory cookies are a delightful and practical choice. They challenge the conventional idea of what a cookie should be, proving that animal products can be transformed into an unexpected type of food. This recipe transforms leftover meats and pantry staples like pork rinds into a snack that's both novel and nutritious, fitting perfectly into a carnivore lifestyle. Enjoy experimenting with this recipe, and let these cookies be your gateway to exploring more possibilities within the carnivore dietary framework.
THE RECIPE
Ingredients
Makes 16 cookies
Nutritional values per cookie: 62 kcal, 4.9 g fat, 3.9 g protein, 0.1 carbohydrates
3 large eggs
70 g leftover cooked (stew or roast) beef or pork
20 g lard or beef tallow
30 + 20 g ground pork rinds
20 g pork (beef) cracklings
Optionally some dried herbs
Preparation:
Prepare the Dough:
Begin by ensuring your leftover meat is finely chopped or shredded. You want it to integrate well with the dough without being too chunky.
Blend all ingredients together with the 30 grams of ground pork rinds, until smooth, homogenous and the ingredients form a cohesive dough. If using herbs, add them at this stage, adjusting to taste. Let the dough rest for 30 minutes.
Carnivore cookie dough
Shape the Cookies:
The dough might be quite sticky due to the eggs. If it's too sticky, you can add a bit more ground pork rinds to achieve a workable consistency.
Form small balls from the dough. If desired, roll these balls in the additional 20 grams of ground pork rinds for a crunchy exterior.
The cookies are ready for the oven
Baking:
Preheat your oven to 180 °C fan-bottom heat function. Line a baking sheet with parchment paper.
Place the cookie balls on the sheet, slightly flattening them if you prefer a more traditional cookie shape, or leave them as balls for a rustic look.
Bake for approximately 15-20 minutes, or until they are golden brown and firm to the touch. The pork rind coating should turn slightly crispy.
TIP: You can use this same dough to create a pie crust, such as this lamb pie below.
You'll find the recipe in my Winter Recipe Collection Cookbook here.
Comments