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
- 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.