Festive Duck Fat Cookies (dairy and gluten free)
If you read "duck fat" in the title and got freaked out - don't be! Duck fat is actually a really great addition to baking (French cooks will back us up on this) and gives a beautiful richness to these festive Christmas cookies. Don't worry - they don't taste meaty at all!
1 cup almond flour
3/4 cup brown sugar (or coconut sugar) - plus extra for the topping
1 tsp baking powder
6 tbsp almond butter
1 free range egg
1 tsp vanilla essence
3 tbsp coconut oil (room temperature, not melted)
3 tbsp free range duck fat (room temperature, not melted)
A pinch of salt
A small handful of pistachios
A small handful of dried cranberries (you could also swap these out for sour cherries)
A small handful of dried apricots
1 block of dairy free chocolate (we use Pana mylk chocolate)
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/2 tsp Ginger powder
1. Preheat oven to 180C. In a large bowl beat almond butter, room temperature coconut oil and duck fat, and sugar together until well combined. Add egg and vanilla essence and beat together for another minute or so.
2. Add baking powder, almond flour, salt and spices and mix thoroughly.
3. Roughly chop chocolate, apricots and pistachios - add to cookie dough with cranberries and mix through.
4. Scoop balls of dough onto a lined baking tray. These tend to spread a bit so give them plenty of room - you may even want to spread these across two trays/batches. Bake for 10 - 15 mins and allow to cool before eating (otherwise they will be too soft).