Honestly I can’t remember the last time I made a cookie, but I had to find out if my favourite thing of all time-duck fat, could be used for sweet treat baking. I tried to make this treat as less unhealthy as possible. Let’s face it, there’s no such a thing as a healthy dessert.
I bought some peanut butter powder recently, which is what I used in place of peanut butter and flour. They are only 45 calories per 2 tbsp vs 180 of traditional peanut butter. Having taken out the fat, I needed to add some back into the cookie dough with 1 tbsp of butter and 1 tbsp of duck fat. There may be room to even drop the amount of fat in this recipe as the cookie turned out a tiny bit on the greasy side from the low melting point of the duck fat.
- peanut butter powder 3 tbsp
- sugar 1.5 tbsp
- butter, melted 1 tbsp
- duck fat, melted 1 tbsp
- beaten egg 1 tbsp
- baking powder ¼ tsp
- preheat oven to 350 and mix batter
- bake for 15-20 min depending on how soft you like your cookie