Have you tried Madeleines before? They are a French dessert that falls somewhere between a cookie, cake, and donut! After trial and lots of error, lol, I was able to come up with a gluten free version. No, it isn’t dairy free, but I am hoping to try later to come up with a dairy free version as well!
Sifting together the ingredients is helpful because it adds air to the batter, and removes and clumps that may be in the dry ingredients. Gluten free baking needs all the air it can get in it, lol.
Browning the butter isn’t hard, but you do have to keep your eye on it as it can burn VERY fast. In literally 2 seconds you can go from the perfect brown, to completely burnt. As long as you keep stirring and watching it though, it will be fine.
I know normally you do not need to form the mixture into place for madeleines, but gluten free flour acts different than regular flour. So please don’t skip that step or you will end up with lumps instead of Madeleines.
Chocolate Coconut Madeleines
A gluten free version of these delicate French desserts
- ½ Cup Unsalted Butter
- 2 Tbsp Honey
- 1 Cup Gluten Free All Purpose Flour
- 1 ½ Tbsp Cocoa Powder
- ¾ tsp Baking Powder
- ⅛ tsp Salt
- ½ cup Liva Date Sugar
- 2 Eggs
- 2 tsp Coconut Extract
- ⅓ Cup Milk (Any kind)
Grease the Madeleine tray with oil. Make sure it is evenly coated.
In a light colored pan (it makes it easier to see) melt and brown the butter. Stir often and do not skim the butter. You want all the milk solids to add flavor. Once it is brown, immediately transfer the butter to a bowl to cool down.
In a bowl, mix together the eggs and date sugar on high with an electic mixer for at least 1 minute. Add the coconut extract and blend for another 30 seconds.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
Fold in half of the flour mixture into the egg mixture. Once it is just combined, add the milk and the rest of the flour.
Now it's time to add the honey to the butter. Stir until combined. Slowly spoon the butter mixture into the batter. Mix until it is barely combined. If the dough is too thick, you can slowly add more milk if needed.
Put batter into a piping bag, you don't need a tip on it. Pipe enough to fill each hollow. Even the dough out until it fits each space. Cover and refrigerate for 1 hour.
Preheat your oven to 375°F/190°C.
Bake for 7-9 minutes.
Transfer immediately to a wire rack. These are best eaten warm. Keep in a sealed container for up to 3 days; or refrigerated up to 7 days.