Almond Flour Madeleines Recipe: Veganize this French Classic

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Almond Flour Madeleines Recipe: Veganize This French Classic

Turn your kitchen into a French cafe with this recipe for homemade madeleines. Madeleines make the perfect cookie for spring as they pair well with tea and cucumber sandwiches. Serve them at the next soiree you host, they are sure to be a hit at baby and bridal showers. With an almond flour base, they are much healthier than your average cookie. Plus, a flax egg adds omega-3 which can help to reduce your risk of heart disease and high cholesterol. Feel free to swap the organic cane sugar for coconut sugar, to lower the glycemic value of this recipe.

Almond Flour Madeleines Recipe: Veganize This French Classic

Almond Flour Madeleines Recipe (Vegan and Gluten-Free)
Makes about 50 1-inch cookies

Ingredients
1 ½ cups almond flour
½ cup organic cane sugar
¼ cup brown rice flour
3 tablespoons arrowroot powder
2 teaspoons baking powder
½ teaspoon sea salt
½ cup coconut oil, plus extra for brushing
¼ cup hot water
2 teaspoons pure vanilla extract
2 tablespoons ground flaxseed
5 tablespoons water
Organic powdered sugar for dusting

Directions
Preheat oven to 325 degrees Fahrenheit. Brush 2-3 madeleine trays with coconut oil. In a large bowl, add almond flour, cane sugar, rice flour, arrowroot, baking powder, and sea salt. Whisk until no clumps remain.

In a separate bowl, whisk together coconut oil and vanilla extract. Set aside. In a small bowl, whisk together the flaxseed and 5 tablespoons water to form an “egg”. Let set for 5 minutes. Add flax egg to the bowl of coconut oil and vanilla and whisk together. Once mixed well, add to the dry ingredients and mix with a rubber spatula until smooth. Slowly pour in hot water, stirring as you go. Once completely smooth, add approximately ½ tablespoon batter to each madeleine mold.

Bake for 14-16 minutes, until golden brown along edges. Rotate tray halfway through. Once cooled, remove cookies from pan, loosening with a butter knife along edges if needed. Transfer to a plate. Add powdered sugar to a sifter or sieve and sprinkle each cookie with the powdered sugar. Serve immediately or store in a jar for 1 week on the counter.

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All Images via Karissa Bowers

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