I’m a big believer in not wasting things, like the 4 cups of duck fat I ended up with when I roasted two whole ducks recently. I’m also a big believer in not putting junk in my body, which is why I don’t stock dairy-free or vegan margarines on a regular basis (I’m lactose intolerant, by the way). Sure, they’re a treat if you’re making cakes or pastries, but have you looked at those ingredients? Is modified palm kernel oil really what you want to be eating? And is it even sustainable? I’d much rather be eating duck fat in which the one ingredient is… duck fat.
For goodness sake, I just wanted to make cookies, not spend a day having an ethical debate with myself about sustainability and preservatives.
That’s why I opted for duck. My alternatives were olive or sunflower oil, but oil in baking often makes the results taste greasy, since the oils aren’t solid at room temperature like shortening or butter, making them leach out of the finished cookies (try wrapping wrapping them in paper towel and you’ll see what I mean). Coconut oil is alright, but it makes everything taste coconut-y, which I hate.
Besides, why not add some savoury to your sweet? I was curious how much of a wild, animal smell and taste I’d get by using duck fat instead of butter or vegan margarine.
How’d it taste?
Perfectly delicious. A friend who tried them not knowing they were made with duck fat had no idea. She did pick out the excess baking soda I’d accidentally added to one batch (I used a gluten free flour blend that already had some in it for one and my own blend that didn’t have any for the other, then I accidentally added some more to both).
The smell was the only issue, though. Well, not for me, but I can see it being off-putting for some. Your kitchen will smell very animal-y. And when you’re baking cookies, that’s a strange juxtaposition – sugar and animal, sweet and savoury. To me, it’s a wonderful juxtaposition.
But would I make them again? Yes! I loved the texture and they weren’t greasy on your fingers at all. So if you’ve got the fat, use it.
As for the non-oatmeal oatmeal cookies, I used this creamy buckwheat hot cereal/porridge from Bob’s Red Mill (I’m not sponsored by the company) where the buckwheat is finer than groats, but more textured than flour – like a coarse cornmeal – which added some oat-like texture to the cookies. I’d previously tried quinoa flakes, but find that they turn to mush and you end up with overly soft cookies. I’d also tried buckwheat flakes, but find they don’t cook through very well, making them rough and hard to digest (maybe they just need more liquid in the batter, and to be set aside to pre-absorb before baking, which is what I suggest here anyway?).
These ones with the creamy buckwheat porridge have a soft chew that holds up to baking and makes you want to break off or bite into another piece. If you’re not gluten intolerant or oatmeal intolerant (I’m both), then just use oats. If you use quick-cooking, no need to let the batter sit before baking and you can leave out one of the egg whites. If you use regular (or gluten free) oats, do let the batter sit for a bit. We all need a little time to soften up when we’re feeling rough around the edges, right?
One final word of advice: if you want to cut back on the fat (or the duck flavour), use just 1/2 cup duck fat and a 1/4 cup of apple sauce. You won’t taste the apples, but it’ll add the moisture you’ll need. Don’t skip the whole egg and cut back on the fat, though, or your cookies will have a weird consistency. Just eat these treats in moderation. We’re not all Martin Picard, nor should we be…
Duck Fat Oatmeal Cookies (Without the Oatmeal)
3/4 cups duck fat
1 1/2 cups organic cane sugar or brown sugar
2 egg whites + 1 whole egg (reserve the yolks for another purpose – they freeze)
1 tsp vanilla extract or 1 tbsp dark rum (I clearly used rum – vanilla is expensive!)
2 cups flour or all-purpose gluten free flour blend
1/2 tsp baking powder (only if the blend doesn’t include baking powder)
1/2 tsp baking soda (only if the blend doesn’t include baking powder)
1/2 tsp salt
2 cups creamy buckwheat hot cereal
Optional 1/2 cup raisins
- Beat the duck fat and sugar on high with a hand blender in a large bowl. Beat in the eggs and vanilla or rum.
- In a medium bowl, combine the flour, baking powder and soda (if needed), salt and creamy buckwheat hot cereal with a spoon. Stir into the duck fat bowl to combine. Stir in the raisins if desired.
- Stick the batter in the fridge for at least 4 hours, or overnight.
- Scoop the batter by the spoonful onto duck fat-greased baking sheets and bake at 350˚F in a preheated oven for about 9-11 minutes, depending on the size of your cookies and the heat of your oven.
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