Cocoa Madeleines

I have loved buttery madeleines for as long as I can remember. Their tender, almost creamy texture can make me swoon. But I have not been able to replicate that tender cake/cookie…til now! Enjoy!
 
Makes 12 madeleines
Ingredient List: 
2 tablespoons arrowroot
6 tablespoons spring or filtered water
1 teaspoon pure vanilla extract
1/3 cup vegan butter substitute, melted and cooled
¾ cup whole wheat pastry flour
1 tablespoons unsweetened cocoa powder
Pinch sea salt
¼ teaspoon baking powder
Step By Step Instructions: 
Preheat oven to 350° and oil a madeleine pan very well. (A madeleine pan is specific with shell-like cups to hold the cookies. You can get one is most kitchen stores.)
 
Mix arrowroot with water until smooth with no lumps in a mixing bowl. Mix in vanilla extract and melted and cooled vegan butter substitute. Whisk in coconut sugar, flour, cocoa powder, salt and baking powder until a smooth batter forms. It will be quite loose.
 
Spoon about 2 tablespoons batter into each madeleine cup, but do not over-fill. Bake for 14 minutes or until the cookies spring back to the touch. Cool completely before turning out of madeleine tray.
 
These will keep, in a sealed container, for about a week before they grow too soggy to be enjoyable.