Ingredients: |
Ingredients: makes about 18 large, lightly decadent cookies
1/2 cup vegetable shortening
1/3 cup sweetener, either Stevia In The Raw or Splenda (sucralose)
1/3 cup brown sugar, loosely packed
1 banana, very well mashed* (I use an electric mixer and love the results)
the juice of half a large orange
the rind of the half orange, grated
1/2 teaspoon vanilla
1/3 cup Amaretto liqueur
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
food coloring to make the base as orange as you’d like (optional)
a generous 1/3 cup chocolate chips (read the label to make sure they’re dairy-free if you need to)
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Directions: |
Directions:In a large bowl, use an electric mixer to cream the shortening, sweetener and brown sugar. Add the mashed banana, orange juice and rind, vanilla and Amaretto, stirring well to combine.
In a medium bowl, use a whisk to thoroughly combine all the remaining ingredients except the chocolate chips. Gradually stir the dry ingredients into the wet to form a soft dough, then stir in some food coloring if you’d like to give them a rosy orange glow. Stir in the chips. Cover the dough with plastic and let it rest in the fridge for about half and hour to firm up. In the meantime, heat the oven to 350 degrees.
Lightly grease a cookie sheet. Take the dough out of the fridge and use a small ice cream scoop to dollop six big cookies onto the sheet. Bake for about 9-11 minutes, more for a firmer cookie, less if you like them just a bit doughy inside. Repeat until you’re out of dough and have about 18 delightfully over-sized, slightly naughty, resplendently flavorful dessert cookies to savor as you please.
*Or use two eggs, if you prefer |
This recipe for Orange Amaretto Chocolate Chip Dessert Cookies is from