Cocoa Madeleines

January 18, 2017

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
  • 1/4 cup vegan butter substitute, melted and cooled
  • 3/4 cup coconut sugar
  • 1 cup sprouted whole wheat flour or whole wheat pastry flour
  • 2 tablespoons unsweetened cocoa powder
  • Pinch sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

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, baking powder and soda until a smooth batter forms. It will feel more like a cake batter than cookie dough.

Spoon about 2 tablespoons batter into each madeleine cup, but do not over-fill. Bake for 14-16 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.