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banana coconut waffles + a one trick pony


I would love for you guys to think that I churn out some pretty fabulous meals with just a sharp knife, some pots and pans, wooden spoons, a heat source and a baking sheet here and there. Doing more with less. Staying rustic and true to tradition, exercising and improving abilities over time, really working for the meal etc. I would say a majority of our food goes down in that sort of way. Treating ingredients simply often yields the most wonderful possible result. Minimal fuss and good seasoning = delicious eats. I do enjoy problem solving and contemplation, but when I get a bunch of fresh radishes I’d rather act out of instinct so as to enjoy immediate gratification. Buttered bread, the radishes thickly sliced, coarse salt all on top. Sit back and aaah. Didn’t really have to think about it, minimal dishes to wash up, happy days for sure.

Having said all of that, I own a few single-use/make-complex kitchen wares: a dehydrator, 2+ HP blender, food processor, rice cooker, immersion blender, mandolin slicer, cherry pitter, ice cream maker and most importantly, a waffle iron. A good chunk of these were gifts, but I do use them, and with great joy and gratitude I will add. Modern conveniences are well… convenient and can ramp up the game of any home cook at any level. Instead of using a mortar and pestle for hours, one can make a large batch of pesto in minutes by dumping everything in a food processor, instantly improving a bowl of pasta, a crust of bread, a salad dressing, a plate of roasted veggies etc. Similarly, instead of making pancakes (which almost any home cook can do), one can slap a similar batter into a waffle iron and whoa. Deluxe breakfast at home is ours at last and you don’t even have to flip them over.

That brings me to today’s recipe.  There’s so much coconut in these and with the sweet maple syrup in the batter, it really reminded me of a macaroon, with the crisp chewiness and everything. The almond meal really helps with that crisp exterior… just so surprisingly good. And while these waffles are super delicious, vegan, gluten free, wholesome etc, they were actually quite challenging to develop. I will say that making them isn’t a total cake walk. While a waffle iron is a very cool, modern convenience, some of the most crushing defeats I’ve had in the kitchen were at the hands (irons?) of this thing. The anticipation is just so great, you only use this appliance for one delicious purpose, the whole thing is shrouded in mystery, then you open it up and the batter is sticking everywhere, separating, the machine doesn’t stop beeping, the steam! smell of burning and on and on. Once I figured out that I had to use exactly a 1/2 cup of batter and grease the irons every time, it was all good. Deluxe brunch heaven was here for the day, I wiped off the machine, lovingly wrapped it up and put it away for another couple months.


banana coconut waffles (or pancakes)
serves: makes 6 waffles
notes: As stated above, the precise 1/2 cup measure of batter and in-between iron greasing is very important here. When lifting the finished waffles out of the machine, be gentle. A simple fork helps quite a bit with this. Also, I think you could work these as pancakes without any adjustments.

2 tbsp ground chia or flax seeds
1 large banana, mashed well
1 1/4 cups non dairy milk
1/4 cup melted extra virgin coconut oil + more for greasing
2 tbsp maple syrup + more for serving
1 tsp vanilla extract
1 cup almond meal/flour
1 cup gluten free oat flour (grind gluten free rolled oats in a food processor/coffee grinder)
1/4 cup sweet sorghum flour (rice flour or a GF blend would work too)
1 tbsp baking powder
1/2 tbsp arrowroot powder
1 tsp ground cinnamon
1/2 cup shredded, unsweetened coconut
pinch of salt

Plug in your waffle iron and preheat to desired doneness setting. I like these more on the dark side. Line a baking sheet with parchment and preheat your oven to 225 degrees F (to keep waffles warm as they finish).

Whisk together the ground chia/flax, mashed banana, non dairy milk, oil, maple syrup and vanilla extract in a medium bowl until thoroughly combined. Set aside.

In a large bowl, combine the almond meal, oat flour, sorghum flour, baking powder, arrowroot, cinnamon, coconut and salt. Stir together until thoroughly mixed together.

Give the banana mixture a stir before adding it to the flour mixture. Fold it into the flour until you have a homogenous stiff batter-like mixture.

Open up the waffle iron and grease the irons lightly with coconut oil. I usually just dip a wadded up paper towel into the oil and rub it onto the irons quickly. Pour a 1/2 cup of batter into the middle of the bottom iron. Don’t spread it out. Close the lid on top and wait. All waffle irons differ on cooking times. Mine took about 4 minutes each.

Remove the  waffle carefully and place it onto the parchment lined sheet. Place sheet into the preheated oven to keep warm. Grease the iron again and repeat until all batter is used. Enjoy with maple syrup, more shredded coconut, fruit etc.

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Caitlin29/03/2012 - 12:50 pm

these waffles look DELICIOUS! and healthy AND gluten-free! now i just need a waffle iron… ;)

Katrina @ Warm Vanilla Sugar29/03/2012 - 1:21 pm

What a fabulous idea! I could eat this any time of day.

la domestique29/03/2012 - 1:22 pm

Waffles are such a treat, and I’m really feeling the coconut/banana flavor combination going on here.

Margarita29/03/2012 - 2:18 pm

I don’t have any fancy gadgets at all… :( so, I just have to make do. These delicious waffles will have to become pancakes. :)

Jeanine29/03/2012 - 11:41 pm

I got my waffle iron about 5 years ago and used it exactly once… but this makes me want to break it out again :)

Kelsey30/03/2012 - 11:10 am

Recently Nicole at Eat This Poem mentioned how there are some things she’s come to terms with that she’ll leave to the pros. I think Waffles are one of them. What’s even worse though, is that going out to breakfast, I never can find a waffle as healthy and bangin’ as this sort. It’s a problem. When we’re neighbors and garden together and the like (wink wink) I’ll trade you a hug for waffles. :)

Carolyn Jung30/03/2012 - 12:27 pm

Oh, almond meal flour! I use that in cakes, but using it in waffles is a genius idea. I bet the texture is wonderful.

sarah01/04/2012 - 1:13 pm

These are lovely! I love the last photo especially. I recently pulled out my waffle iron – my kids had been begging me for some, and I hadn’t used it in years. They are a bit tricky, but worth it.

Nimi03/04/2012 - 1:56 pm

Saw your post this morning and couldn’t stop thinking about how good these looked until nothing would do but having these for breakfast. Needless to say that will not be the last time I make these, they are super delicious!! Thank you for the great recipe and it is much appreciated having a gluten and dairy free recipe!

Lauren04/04/2012 - 3:17 pm

I had my boyfriend make these waffles for my birthday breakfast yesterday and they were the best waffles I’ve ever had. The texture and flavor were perfect. Thanks for sharing your kitchen – I make and adore all of your recipes. :)

Kimberley06/04/2012 - 1:29 am

I am in love! Lately I’ve had quite a hankering to invest in one of these. I had no idea it would be so tricky either! I’ll definitely be back to follow your sage advice when I set out to make some.

Carrie13/04/2012 - 10:36 am

You are a braver cook than I for tackling gluten-free, vegan waffles. Inspiring.

Elisa18/04/2012 - 2:40 am

I just found your blog, and I’m feeling very out of the loop, because surely I should have come across such an amazing blog sooner? Love it.

And the waffles sound amazing! What a great flavor combination, yum.

Marae20/04/2012 - 9:24 pm

just made these for dinner–absolutely perfect! didn’t have any problems with sticking. i only had 2 tbs coconut oil left so i used peanut butter for the remaining 2 tbs and the combination with banana made them delicious even without topping. thank you!

[...] The First Mess’s Banana Coconut Waffles (or pancakes) recipe stood out for a few reasons. First, I like that it emphasizes oiling the grids between each waffle—I’ve seen a few people get turned off by vegan waffles right off the bat because they often do require more frequent oiling than non-vegan waffles. That, of course, doesn’t make the vegan waffles inferior; it’s just a simple fact. The other interesting point is the use of either ground chia or flax seeds. I’ve talked to a few runners over the years who swear by chia pancakes as a great energy source (per the discussion of chia in Born to Run), but haven’t yet tried it as a waffle binder. [...]

Satheian21/09/2012 - 12:31 pm

Does anyone have advice for replacing the rolled oats and sorghum flour?
The recipe sounds amazing but I don’t eat any grains, not just gluten free.

Laura24/09/2012 - 9:57 am

Hi Satheian,

Can you consume bean-based flours? A garbanzo flour might be able to fill in for the oats and sorghum. I would sweeten up the batter a bit and add some more vanilla to cover up any possible bean-y quality. Alternatively, if you do eat eggs, Caitlyn from Roost Blog has a great recipe that also incorporates yogurt (you could use dairy or coconut or soy-based yogurt I’m guessing). Here’s the link for that: http://www.roostblog.com/roost/almond-yogurt-waffles-with-orange-honey-syrup.html

Best,
Laura

Afrina11/02/2013 - 1:21 pm

Hi !
Can the oat flour be replaced by buckwheat flour ? Also I have brown rice flour so would that work as the rice flour ? Thanks !

Laura Wright11/02/2013 - 2:31 pm

Hi Afrina! I think the brown rice flour might be a better substitute. Buckwheat’s flavour might be too strong for this combo. Hope that helps :)
-L

Marywithgarden12/04/2013 - 2:45 pm

Thank you, thank you, thank you for the hours I know you spent on developing this recipe! I have tried and failed at gluten-free waffles over and over. I was in a holding pattern between looking for another recipe to try and suffer possibly another defeat or giving up entirely. Your comments about the difficultly you experienced convinces me to give this a try.

marywithgarden13/04/2013 - 12:19 pm

Wanted to share that I did try these today. I have a Belgian waffle maker which I realized offers another level of challenge to gluten-free waffles.

However, with this recipe I had success! Here are some additional tips that I learned. Cook in the center of the waffle iron and take out as soon as the waffle iron tells you that the waffle is done. Overcooking the waffle made it very hard to remove from the iron. I used a bamboo chopstick to release the waffle as well as a fork.

Couldn’t be happier with the result! Thanks again for sharing.

Laura Wright13/04/2013 - 2:42 pm

So glad they turned out! Thanks for your excellent tips too :)

Tammy Palmer06/05/2013 - 4:09 pm

I made these w/ the chia instead of flax and the flavor is great – but I had a super hard time with them sticking to the waffle iron… I only have a Belgian iron so maybe that was it :( But the pieces I ripped off the iron were super yummy haha. I tried 3 times and then made pancakes. I would love to try them again with a regular iron and see if that works. Thanks for the recipe.

[…] a weekday are rough, even for me. Lots of gluten-free ingredients I didn’t want to mess up in this recipe. So I substituted regular all-purpose flour which probably wasn’t the best idea. They were […]

[…] and finally made it to my table (adapted to be gluten-free of course). Also on the table were these banana coconut waffles from The First […]

swava pearl28/02/2014 - 6:27 pm

Could I make the batter the day before and refrigerate it until the next morning or is it best to whip together just before cooking?

Laura Wright02/03/2014 - 1:35 pm

Hi Swava,
I’ve never made the batter for these in advance, but I don’t see how that would be a problem. The batter might thicken up a bit in the fridge overnight, so a little thinning out with almond/coconut milk wouldn’t hurt the next morning. Let me know how it goes if you try it.
-L

Satpreet K.28/05/2014 - 2:38 am

Oh my gosh.

As a former passionate lover of breakfast foods who found out a year ago that I am severely allergic to gluten, I had basically given up on finding a good, relatively healthy pancake recipe.

When I made these tonight, I didn’t even have very high hopes. Not only was this a waffle recipe, but with no eggs, gluten, or dairy, and chock full of good fats and calories, I thought there was no chance they would turn out well.

But I was absolutely wrong. These are delicious. Just sweet enough, hearty, filling, and with a great texture. I always say that the sign of a good pancake (or waffle) is the fact that you don’t need any maple syrup on top, and this was totally the case with these. Not a drop of additional syrup, and they were delicious.

Thank you so, so much for developing and sharing this recipe. I have enough battle leftover for breakfast tomorrow, and I am super psyched.

TO ANYONE MAKING THESE AS PANCAKES:
They pretty much just fall apart and don’t flip well, but you end up not caring, because they’re so damn good. So… pancake mush all the way!

Jo Busck03/07/2014 - 6:25 am

Hi, so excited as I’m asking for a waffle iron for my birthday. Do you have any recommendations please? I’ve never used one before. Thankyou! Jo x

Laura Wright03/07/2014 - 8:04 am

Hi Jo, I have a basic model from Cuisinart that I’ve had for years. It’s never let me down :)
-L

Jo Busck04/07/2014 - 11:27 am

Thanks Laura. I’ll check them out. Cheers, Jo :)

earliest spring panzanella + green stuff


Bold claim: classic panzanella is my favourite salad ever. Juicy summer tomatoes, pungent vinaigrette, tons of fresh basil, heavy pinches of salt and the bread, oh man the bread. Little toasted cubes slightly softened by all the luscious tomato juice and that sharp dressing. Too good. I could eat an 8-serving bowl all by myself. It’s not just the flavour/texture aspects that really get me either…

The dish itself represents the kind of food that I love to make/eat and the philosophy behind it. The bread is cubed and toasted up because it’s leftover from yesterday and I am so not about throwing away something that requires such skill to craft.  There’s too many tomatoes and heaps of herbs in the garden that need to be ate because of all the hard, dirty work that was put into their raising. We have shallots, cold pressed virgin olive oil and red wine vinegar in the pantry always because we’re just cool like that… I’m thoroughly convinced that this is a lifestyle thing. Once you’re there, it’s a taste revelation wrapped up in easy rusticism. I wish you could all just come over, rummage in the garden, make it with me in a sunny kitchen, drink some crisp rosé, laugh, catch up and eat outside on a big blanket in the cool grass before the day turns to night. That is some certified, undeniably good living.

But it’s March! I can’t even talk about tomatoes (although our seedlings are coming along nicely) or eating outside yet. Despite the crazy summer-in-spring temperatures we’re having (twenties!), there’s limited local produce available. So I took the aspects of panzanella that I loved and applied them to what I can work with now. The softening of croutons from vinaigrette and vegetal juiciness is the big “whoa” in this salad, which is easy enough to achieve with the help of some extra vinaigrette. I roasted leeks, apples, fennel and radishes to add substance. Chives, sunflower sprouts, shallots, and parsley  fill out the rest. The sprouts addition was out of a sheer need for green stuff. My local grocer is now selling amazingly fresh, still potted sprouts. The tangled little shoots and confetti of herbs on a heap of heavy, winter vegetables is perfect. Winter and spring. Transitional side dish extraordinaire. Lots going on, but it all works out in the end.


roasted vegetable panzanella for early spring
serves:
4-5
notes: Use whatever sprouts/shoots you have access to/preference for. After tossing all of the ingredients together, I would allow the salad to sit for 15 minutes so that the flavours marry and the croutons can soften up a tiny bit.

salad:
1 large leek, white and light green part only
1 small fennel bulb
8-10 radishes, trimmed and cut into quarters
1 large apple, cored and diced
2 cups bread cubes (3-4 slices of bread)
1/4 cup-ish grapeseed oil, divided
5 sprigs of thyme, leaves removed
large handful of sprouts (sunflower sprouts and pea shoots are my favourites)
10 blades of chives, minced
5 sprigs of parsley, chopped fine
salt and pepper

dressing:
1 small shallot, minced
2 tsp grainy mustard
juice of 1 lemon
1/4 cup white wine vinegar
1 tbsp maple syrup (or honey, agave etc)
salt and pepper
1/2 cup grapeseed oil

Preheat the oven to 400 degrees F. Line one baking sheet with parchment and set aside along with a ceramic/glass baking dish.

Cut the leek in half lengthwise. Clean thoroughly, removing any grit in between the layers. Slice halves on the diagonal into 1/2 inch pieces. Place in a large bowl.

Trim tops from the fennel bulb (save these for stock). Cut bulb in half from the cut side down through to the base. Remove core and tough outer layer. Cut halves into lengthwise slices. Place in the same bowl as the leeks. Toss these vegetables with half of the thyme leaves, half of the grapeseed oil (2 tbsp), salt and pepper. Dump vegetables into ceramic/glass baking dish. Set aside.

In the same bowl, toss diced apples and radishes with remaining thyme, 1 tbsp of the oil, salt and pepper. Dump these onto the parchment lined baking sheet.

Place all vegetables into the oven on the same shelf and roast. The leeks/fennel will require a mid-way flipping to achieve even browning.  The apples/radishes will take about 15 minutes, while the leeks/fennel will take 20-25 minutes. When vegetables are softened and coloured a bit, remove them from the oven and allow to cool.

Line another baking sheet with parchment. Toss the bread cubes with the remaining oil, salt and pepper. Dump onto the baking sheet and toast in the oven for 10 minutes, or until golden and crisp. Remove and set aside.

Make the dressing: in a medium bowl, whisk together the shallots, vinegar, lemon juice, maple syrup, salt and pepper. Add the oil slowly, whisking quickly to combine the dressing. Set aside.

Combine the cooled roasted vegetables, dressing, chopped chives, parsley and half of the sprouts in a large bowl. Toss to combine. Garnish finished plate with remaining sprouts. Serve.

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Fi Figueroa26/03/2012 - 1:54 pm

I’ve never had this before! It looks beyond flavorful and I can’t wait to try this out.

Thanks for sharing!
-Fi

Michelle26/03/2012 - 1:58 pm

Oh wow, Laura. This looks fantastic. So springy and lovely! Definitely going to be making some panzanella soon.

Kate26/03/2012 - 5:23 pm

I do love a good panzanella salad, and believe that the bread, really, is the best part about it. The whole mess of it, freshly tossed on a hot August day with tomatoes that are almost boiling from the sun is impossible to mimic any other time of year no matter how hard one tries. I’ve one-upped the Panzanella ante by adding a great deal of roasted zucchini and eggplant, changed up the appearance with colored tomatoes, shaved fat summer radishes over the top and crumbles of goat cheese, but I have never made one without tomato. Never even gave it a thought.

Now, if you’ll excuse me, I need to go to the store for some root vegetables.

Margarita26/03/2012 - 6:24 pm

I’ve never had leeks, fennel, and grapeseed oil before… I always learn something new here! Loving this salad… by the looks of it, I know it is delicious!

Jeanine26/03/2012 - 7:41 pm

This is the prettiest thing I’ve seen all day. I love panzanella and I love your variation on it! I’m just starting a garden for the first time… I think I was born with a black thumb, but here goes :)

Evi26/03/2012 - 9:53 pm

I don’t like throwing the bread out either! If I don’t have something to make with it, I at least food process it and make bread crumbs- they’ll be used!

Cookie + Kate26/03/2012 - 10:20 pm

Truth: I’ve never tried panzanella, but your lovely post is just the motivation I needed to give it a try. Your spring version looks wonderful, and I really appreciate the philosophy behind the recipe. There’s nothing better than feasting on a giant bowl of salad. Happy belly!

Adrienne @ How to Ice a Cake26/03/2012 - 11:32 pm

I am totally on board with this. I’m a panzanella fiend!

Sarah27/03/2012 - 2:26 am

This salad looks delicious! Thanks for the recipe.

Caitlin27/03/2012 - 11:06 am

this salad looks so lovely and delicious. i love spring salads!

Rachel @ Bakerita27/03/2012 - 4:41 pm

I love a good panzanella. This looks like the perfect use for the spring veggies that are popping up. Yum!

Kelsey27/03/2012 - 11:50 pm

LOVE a good panzanella. Cheers to Panzanella in every season, but especially spring (in my opinion). You had me at fennel. I’m kinda addicted.

Oh and… Kate!! How on EARTH have you never had/made Panzanella?! Make this one, immediately!

Eileen28/03/2012 - 12:16 am

That looks like one amazing salad! I love the combination of roasted radishes with fennel and apple.

Koko28/03/2012 - 11:35 am

This really is the first panzanella that I have seen this season. It looks absolutely stunning….I adore the fresh ingredients you used. I happen to love panzanella, too…and this recipe looks like it provides the perfect twist to change it up!!

Maria04/04/2012 - 11:29 am

Love this salad!

[...] adapted from The First Mess [...]

alison05/04/2012 - 11:45 am

This looks like the most beautiful spring dish. I love a good panzanella, cannot wait to try this.

Kate King07/04/2012 - 7:39 pm

I’m anxiously awaiting for when we can transplant our little seedlings as well and have a garden for the first time… then i will take on my own version of this yummy looking panzanella/greens. Pure rustic and purely simple – awesome.

[...] when I made a fresh and spring-y panzanella and I told you about my sheer and ridiculous-silly love for the classic, summertime version? Well, [...]

everything cookies + sweetness


The sun just shines on and on. I always have to remember that. We’ve been having unseasonably warm and pleasant weather in my pocket of the world. This is concerning in a lot of ways, but it’s also kind of nice. We’ve done some grilling, had time in the sun, gone for longer walks, little green things are poking up in the garden, and most importantly: sandwiching ice cream between cookies has become a bit of a thing. Happy spring days for all. The earth seems to wake up a little bit and give us all a sign of the miracles that lie beneath. A wave hello, amazement, brilliance, life, smiles, everything…

In general I admire everything that cookies represent: portability, preparation, variety, adaptability, staying power, loving gestures and a bit of sweetness. I’ve always gravitated toward cookies like these little wonders: sort of energy bar-ish, lots of stuff in them and oat based. They’re lovely to take on a hike, bike ride, scenic walk etc. and frantically(!) nom at the end of it all. Delicious, wholesome, nutrient dense, gluten free, vegan and surprising.

I made these with coconut sugar, my new sweetener obsession of choice (I’m toting packets of it in my bag for coffees on the road now). It’s derived from coconut tree sap and is kind of brown sugar-ish with a bit of complexity. You can swap it 1:1 for any dry sweetener (like sugar, brown sugar, sucanat etc). I also used a pre-fab gluten free flour blend for these cookies as an experiment. Typically I’ll mix up my own depending on what I’m making, but I realize that this step isn’t for everyone. Convenience won this round and the results were delicious, a perfect everyday cookie. A little rough and textured, yummy surprises within, nicely sweet, a bit complex, open to change/interpretation and particularly wonderful with ice cream. That’s living! Cookie metaphors? You bet we’re going there.


everything cookies
adapted from here
serves: makes 2 1/2 dozen
notes: Give the flax and water some proper gelling time (like a good 5 minutes) to achieve that egg-like consistency. Also, whatever GF flour blend you use, make sure it has potato or some other type of starch in it to hold things together.

3 tbsp ground flax seeds
3/4 cup water
1 cup gluten free flour blend (I used Bob’s Red Mill GF All Purpose)
1/4 cup almond meal
1 cup gluten free oats
1.5 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp fine sea salt
2.5 cups add-ins (I used pumpkin seeds, dried sour cherries, chopped walnuts and dark chocolate chips)
1/3 cup soft coconut oil (not liquid, but not crazy hard either)
1/4 cup grape seed oil
1/4 cup coconut sugar
1/2 cup maple syrup

Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper and set aside.

Mix the ground flax seeds with the water in a small bowl and set aside, stirring here and there. It should be thick and gel-like by the time you’re ready to use it.

In a large bowl, mix the gluten free flour blend, almond meal, oats, cinnamon, baking soda, baking powder, xanthan gum, sea salt and various add ins. Set aside.

In the bowl of a mixer, combine the soft coconut oil and grapeseed oil. Mix on medium speed until combined. Add the flax and water mixture. Mix on medium speed until a thick mixture is achieved, about 1 minute. Add the coconut sugar and maple syrup. Mix on medium for another minute.

Remove the bowl from the mixer and add the dry ingredients. Mix gently with a spatula until thoroughly combined and there is no visible flour left in the dough.

Drop the dough onto the lined baking sheets in heaped tablespoonfuls. Bake in the oven for 10-12 minutes, rotating the baking sheets halfway through the process. Remove from the oven and cool thoroughly on the sheets.

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hännah @ dishesanddishes18/03/2012 - 11:35 pm

I agree that the energy bar-like cookies are best and I love the idea of using pumpkin seeds. I can’t think of a time that I have ever made chocolate chip cookies without sneaking some oats in…it does amazing things for the texture. I’m glad that you’ve been have this kind of whether that makes you want to make ice cream sandwiches. I’m looking forward to having that someday soon too!

Cookie + Kate19/03/2012 - 1:45 am

Lovely, Laura. I really want to snatch one of those cookie sandwiches right out of my computer screen!

Margarita19/03/2012 - 3:17 am

Love the add ins! And the coconut sugar… I’m so curious to try that now.

Elenore Bendel Zahn19/03/2012 - 3:52 am

Wowza! I´m making this <3 I love reading your words, tales, poetry! Hugs:)

Katrina @ Warm Vanilla Sugark19/03/2012 - 6:54 am

These are fabulous and so full of goodness! Yum!

Ali @ Farmers Market Vegan19/03/2012 - 7:03 am

Hello, Laura!
Gorgeous photos and yummy recipe, as always.
I was wondering if you could expand on coconut sugar, though? How refined is it? What are its nutritional benefits? Is it high on the GI scale? I’ve been curious about it for a while now.
Thanks!
-Ali.

Laura19/03/2012 - 8:14 am

Hi Ali!
The sugar is derived from the sap of the blossoms. So they tap the developing coconuts essentially for 3-4 weeks. From here, they cook the sap down to concentrate the sugars/flavour (similar to maple syrup making). The final step is dehydration to make the sap into an actual sugar.

Calorie wise, coconut sugar matches up pretty evenly with the regular stuff. It hits at 35 on the GI scale (regular sugar is 64). Generally the lower GI score means that it will be higher in fructose (like agave nectar), but I haven’t found anything speaking to that. The coolest part is the mineral content though. It’s fairly rich in magnesium, potassium (lots!), zinc and iron. It also has 16 amino acids!

I hope that was at least a little bit informative :)
-L

thelittleloaf19/03/2012 - 10:07 am

These look incredibly beautiful, and so full of goodness! Love the idea of sandwiching them round ice cream too :-)

I’m so glad I found your blog! These cookies look amazing!! Great recipe, love all those healthy ingredients. Pinning! :)

Jacqui19/03/2012 - 3:14 pm

My kinda cookie! I really want to find some coconut sugar now too!

Erin19/03/2012 - 3:37 pm

I really love these (like rreeeaallllyyy.) They sound amazing!

sarah19/03/2012 - 4:04 pm

Yum. These are the perfect size! And I *love* that first picture.

Anna @ the shady pine20/03/2012 - 6:57 am

I love all the gorgeous ingredients you’ve used in these. This is one cookie I would never feel bad eating!

Caitlin20/03/2012 - 3:57 pm

i love your add-ins! it reminds me of a granola-ispired cookie, which sounds delicious! the ice cream in the middle makes them an ice cream sandwich filled with fiber! love it.

art and lemons22/03/2012 - 10:11 am

Lots of sun, backyard picnics, and warm days here too. We dug out the garden beds already and are anxious to plant. These little sandwich numbers will be good to get us through these bursts of summer heat.

[...] loved this recipe Laura posted on her (always-lovely) blog, The First Mess. This gluten-free, coconut-sugar-sweetened [...]

Sara02/04/2012 - 7:15 pm

I am new to your blog and I am in love, beautiful photos and great recipes. I have never used xanthan gum, or been given the opportunity. Is there a reason in this recipe (gives it flavor, helps the cookies keep longer, etc)? Or maybe you can give me a suggestion to opting out on this additive….

Thank you,
-Sara

Laura03/04/2012 - 8:47 am

Hi Sara,
I’ve been getting a lot of questions about the xanthan gum addition, so I’ll lay it out here. Its primary function in my kitchen is to improve the texture and viscosity of gluten free baked goods. In super tiny amounts, it lends a stickiness that holds batters together throughout the baking process. I tend to not gravitate towards really gross additives/non food substances so I’ll explain what it is as well.

The name sounds suspect, scientific, evil etc., but xanthan gum is derived from a naturally occurring substance. It comes from a microorganism called xantomonas campestris, a natural carbohydrate that affects crops like corn. When making it into a gum/producing it in its purified form, manufacturers ferment it for four days. It is then extracted, dried and ground into a powder.

In sum, it’s not my first choice, but I’m okay with using it in small amounts to hold cookies together periodically. I think you could get away with omitting it entirely, but the cookie may be a tad drier/more crumbly. Hope that helps :)
-L

sabrina12/04/2012 - 12:52 pm

These look great!! Quick question on the flax/egg. If I wanted to use eggs, how many would I need to use in this receipe? And where do I find coconut sugar? I have used Agave for years, so if similiar and a 1:1 ration to real sure, it would be easier for baking.

Laura12/04/2012 - 1:21 pm

Hi Sabrina! I would use two eggs to sub in for the flax/water mixture. Coconut sugar can be found at most health food stores or if you live near a Whole Foods or Trader Joe’s, they would definitely have it. If you are using agave, I would still go with the 1/4 cup measure, but add a couple tablespoons more of the almond or GF flour blend to the dry ingredients to make up for the extra liquid. Hope that helps!
-L

[...] you should most definetly go there now. I´m having a spring fling with all of Lauras recipes! Like these ice cream cookies or this green goddess pizza. A true gem in the world of healthy and super inspiring [...]

29+ Pumpkin Seed Recipes17/10/2012 - 4:23 pm

[...] Everything Cookies [...]