Happy Hump Day! Before I get to today’s Lazy Chef recipe, I wanted to reminisce on some of the freshest tastes of summer. It’s hard to believe that this season is already coming to an end, right?! I absolutely love fall – in fact, it’s my favorite season for so many reasons: leaves changing, weather cooling down and FOOTBALL, to name a few But I will definitely miss the fresh produce that only summer can offer.
Today, I tried my first pluot:
I know these have already made their way around the blog circuit, but WOW! I wish I would have tried them sooner! It was so soft, juicy and perfectly sweet – I better stock up! Although, I hear that pluots are fresh through the fall, which makes me very happy, indeed!
And for dinner tonight, our family had some of the best sweet corn yet:
This guy is one of my favorite parts of summer. I always associate summers at home with sweet corn. When we lived in Minnesota, we always visited those little sweet corn stands, and I had plenty of friends who worked at them. Frozen corn is good, but sweet corn on the cob with a little Smart Balance is ALWAYS better!
So as the tastes of summer start to disappear, I look forward to the smells and tastes of fall – mmm, pumpkin! And now, The Lazy Chef!
These cookies are super sweet and seem much more indulgent than they actually are. The addition of shredded coconut was brought on by the fact that I’ve recently decided that I love it I enjoyed being able to taste the pieces in every bite. I would suggest making these with whole wheat flour, but all-purpose was what we had in our cupboards – and that’s how The Lazy Chef rolls!
Ingredients (makes 9 medium cookies):
- 1/2 cup all-purpose flour – no whole wheat on hand
- 1/2 cup old fashioned oats
- 1/8 cup shredded sweetened coconut
- 1 tsp. baking powder
- 1/4 cup brown sugar
- 1 tsp. vanilla extract
- 1/2 cup unsweetened chocolate almond milk
- 1 tbsp. semi-sweet chocolate chips
Note: I realize there’s honey in the picture, but after tasting the batter, I decided I didn’t need it so I omitted it from the recipe It’s plenty sweet without it!
Preheat oven to 350* and combine dry ingredients (minus the chocolate chips) in a large bowl.
Mix wet ingredients in a separate, smaller bowl.
Combine wet ingredients with dry ingredients and stir in those chocolate chips!
Separate the “dough” – I put that in quotation marks because it definitely didn’t seem like your typical cookie dough, haha! – into 9 even servings and spread out onto a baking sheet. I used a silicone mat as my non-stick surface.
Bake at 350* for 12-15 minutes, or until edges of the cookie are golden brown.
Place cookies on a wire rack and let cool for at least 5 minutes before eating 😉 They’re hard to resist, but worth the wait!
Serve to eager hands These cookies are NOT-your-average oatmeal chocolate chip, as they take on an entirely different texture (I think it has something to do with the fact that there aren’t any eggs in there), but are still pretty darn yummy! The addition of the coconut was a definite plus – perhaps serve them with a glass of coconut milk for dipping? That just might be perfection.
Nutrition Information (per cookie):
- 85 calories
- 2g fat
- 16g carbohydrates
- 1g fiber
- 2g protein