Tallow (beef fat), lard (pork fat) and grass fed butter are healthy traditional fats perfect for meals and all the baking we do during the Holidays. I heard of lard being great for pie crusts, so I was excited to try it out in some baked cookies this week. There are just those times that you feel like avoiding the stronger taste of coconut oil and butter. Lard is bright white in color and the subtle flavor of the fat doesn’t detract from or mask the natural flavor of these spiced cookies
Facts
- Home-rendered lard from pastured pigs is a rich source of Vitamin D and tolerates high cooking temperatures.
- All supermarket lard is hydrogenated (contains trans fat) and most likely pesticides, antibiotics & hormones so make sure to buy from a farmer who raises animals on pasture and uses non GMO feed.
- Find it from a local farmer, nearby co-ops or Weston Price Foundation, farmers markets, or through a reputable source online.
These cookies rose nicely (which is sometimes a challenge with gluten free products) and the middle baked into a soft cake-like texture. I tweaked the recipe from this great blogger who also does a lot of grain free cooking. I added more flour, less lard and used stevia instead of honey. The fat/baking soda/vinegar combo was a great way to get the coconut flour fluffy. If you’ve baked with coconut flour in the past you may have had a few batches that were too dry/hard as it’s easy to underestimate it’s ability to soak up moisture.
I always add a little more spice than the recipe calls for. This time I went heavier on ginger powder since we’re less than 10 days away from Christmas & I’m in a gingerbread kind of mood. I could imagine next time pulverizing fresh ginger and adding it into the mix since fresh is always best.
Adapted from empowered sustenance
ingredients:
1/2 cup coconut flour
5 tbsp lard
2 eggs
stevia to taste
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp Braggs ACV
1tsp vanilla extract (alcohol free)
directions:
- Line baking sheet with parchment paper.
- Mix coconut flour, spices, sweetener, eggs and lard. If the Lard is too firm I soften it in the oven so it's workable (still, you want it to remain solid). Then mix in baking soda and ACV.
- With a cookie scoop (I used 1 1/2 tbsp) scoop out dough and press down softly with your palm to slightly flatten.
- Bake in oven for 12-15 minutes or until firm.
diane December 22, 2012 at 6:30 pm
These look delicious! I want to find lard somewhere and try the recipe, especially because it is also nut-free!
lauren michelle December 22, 2012 at 7:17 pm
We can send some over or if you’re in the area come by. I’ll put it in a container or something so you can try it :)
Isabel December 23, 2012 at 8:49 am
These look peculiarly like the Mexican ginger pig cookies I used to adore so much.. Have you had them? I’m tempted to try this recipe if only to see if they taste even remotely similar! If they do, they’re becoming a staple.
lauren michelle December 23, 2012 at 9:16 am
isabel- I never had them but they sound great. Funny though, I did look them up & they do look very similar! Since these aren’t made with white flour they will be somewhat different. It seems the Mexican ginger pig cookies get the brown color from molasses. If you want, maybe you can incorporate some of that.
Stacey Rider April 29, 2013 at 11:43 pm
These were excellent!! I used rendered lard from heritage berkshire pasture raised pigs, I added shredded carrots and a few rasins and made them the size of a quarter they were like little carrot cake lard cookies. Thank you!!
lauren michelle April 30, 2013 at 7:58 am
Wow I’ll have to try it with carrot. That sound really great! I’m glad you liked them :)