Chocolate-Dipped Madeleines (Gluten-Free)

Let’s set the record straight. Madeleine cookies are not actually cookies. In fact, they’re little butter cakes each in a distinct shell-like shape. And while the French confections are typically made with butter, eggs and wheat flour, this madeleine recipe is both vegan and gluten-free with wholesome swaps such as avocado oil, coconut sugar, flaxseed meal and a variety of gluten-free flours. Each spongy cake is dipped into a chocolate coating made with sugar-free dark chocolate mixed with powdered coconut sugar. The dainty cakes are then topped with shredded coconut, resulting in an elegant dessert filled with nourishing ingredients.

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Chocolate-Dipped Madeleines (Gluten-Free)

Prep Time 30 minutes

Cook Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 50 minutes

Servings 12

Calories 142 kcal

Author Minako Umehara

Ingredients

Dry

• 1.5 oz. brown rice flour
• 1.5 oz. chickpea flour
• 1.5 Tbsp. tapioca flour
• 1.5 Tbsp. potato starch
• 1/2 tsp. aluminum-free baking powder
• 1/4 tsp. baking soda
• Pinch of Himalayan pink salt

Wet

• 3 Tbsp. avocado oil
• 1.5 oz. coconut sugar
• 5 Tbsp. plant-based milk
• 1.5 Tbsp. flaxseed meal
• 2 tsp. vanilla extract

Other

• 1 tsp. white wine vinegar

Chocolate Coating

• 3 oz. sugar-free dark chocolate chips
• 3-4 Tbsp. coconut sugar powdered in blender
• Shredded coconut

Instructions

1. Preheat oven to 400 degrees F. Prepare madeleine pan with vegan butter and a light dusting of brown rice flour. Chill in freezer until needed. (Note: Butter and flour your mold even if it’s nonstick. This ensures a beautifully browned surface.)
2. In medium bowl, place flaxseed meal and 1/4 cup water and mix. Let thicken two minutes. Add remaining wet ingredients and whisk well.
3. Add dry ingredients and mix. Add white vinegar and mix well.
4. Spoon batter evenly into molds.
5. Reduce temperature to 360 degrees F and bake 10-12 minutes or until a toothpick comes out clean. Cool completely.
6. Using a double boiler, melt chocolate and powdered coconut sugar together.
7. Transfer chocolate to small container, dip madeleines and shake off excess. Place on parchment paper and, after chocolate has begun to dry, sprinkle with coconut.
8. Chill in refrigerator 30 minutes to set.
9. Serve same day for best texture, then store in freezer to maintain integrity. Thaw completely at room temperature before serving.

Recipe Notes

• Add coconut sugar to spice grinder or blender for better (powdered) texture.
• Grab these ingredients and more at Vitacost.

 

Nutrition Facts

Chocolate-Dipped Madeleines (Gluten-Free)

Amount Per Serving (1 g)

Calories 142 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 71mg3%

Potassium 75mg2%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 5g6%

Protein 2g4%

Vitamin A 1IU0%

Vitamin C 0.1mg0%

Calcium 31mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.