29 minutes
Indulge in these deliciously rich cookies made with duck fat and sugar-free chocolate chips for a unique twist on a classic treat.
Blanched Almond Flour
cups
teaspoons
teaspoons
Duck Fat, room temperature
cups
Granulated Erythritol Sweetener
cups
teaspoons
Large egg, room temperature
each
Sugar-Free Chocolate Chips
0 oz
1. Preheat Oven
Begin by preheating your oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats to ensure your cookies won't stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the almond flour, baking powder, and salt. This ensures that the dry ingredients are well combined and will distribute evenly throughout the dough.
3. Cream Wet Ingredients
In a large bowl, use an electric mixer to beat together the duck fat, granulated erythritol sweetener, and vanilla extract. Creaming these ingredients is crucial as it ensures the sweetener is evenly distributed and creates a smooth texture for your cookies. When the mixture is well combined, you'll know it's ready.
4. Incorporate Egg
Add the room-temperature egg to the creamed mixture and beat until fully incorporated. This will help to bind the ingredients together.
5. Mix in Dry Ingredients
Gradually beat in the almond flour mixture. This step is essential because incorporating the dry ingredients slowly ensures even mixing, resulting in a cohesive dough. When the dough comes together and looks uniform, you can stop mixing.
6. Add Chocolate Chips
Gently stir in the sugar-free chocolate chips or chunks with a spoon or spatula, making sure they are evenly distributed throughout the dough.
7. Form Dough Balls
Take portions of dough and form them into 1.5-inch balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Flatten Dough Balls
Using the heel of your hand, press each dough ball down to about 0.5 inch thick. This helps the cookies bake evenly.
9. Bake Cookies
Place the baking sheets in the oven and bake for 12 to 14 minutes. Keep an eye on them; you'll know they're done when the edges begin to brown, but the centers are still soft to the touch.
10. Cool Cookies
Once baked, allow the cookies to cool completely on the baking sheets. This step is important as it lets the cookies set and develop their final texture. Store them on the counter for up to 3 days, or in the refrigerator for up to a week.
By including cocoa powder in the dough and swapping some of the chocolate chips for white or dark chocolate chunks, you can create a more intense chocolate experience that's still rooted in the decadent duck fat base.
Swap out the chocolate chips for white chocolate chunks and add macadamia nuts for a sophisticated twist on the traditional cookie.
Swap out the classic semi-sweet chocolate chips for other types, such as dark chocolate chunks, milk chocolate chips, or even a mix of white and dark chocolate. Consider using a high-quality chocolate bar chopped into pieces for a more rustic texture.
Incorporate roasted nuts such as pecans, walnuts, or almonds into your batter for added texture and flavor. This not only changes the taste profile but also adds a pleasant crunch to your cookies.
Mix in chunks of salted caramel instead of chocolate chips for a gooey, sweet and salty treat. The duck fat will complement the richness of the caramel.
The duck fat should be at room temperature to ensure that it creams well with the sugars. If it's too cold, it will be too firm, and if it's too warm, it may cause the cookies to spread too much.
Cream the duck fat with brown sugar and granulated sugar until the mixture is light and fluffy. This incorporates air into the dough and helps to create a lighter texture in the final cookie.
Add eggs one at a time, beating well after each addition. This helps to emulsify the mixture and prevents it from curdling, which ensures a uniform texture.
Whisk together the flour, baking soda, and salt before adding them to the wet ingredients. This ensures even distribution of the leavening agent and prevents overmixing once combined with the wet ingredients.
Chill the dough for at least 30 minutes before baking. This helps the fats to solidify, leading to less spread during baking and more concentrated flavor.
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