Coconut & Almond Madeleine Cookies

These little French cookies are perfect out of the oven. They are delicately sweetened and wonderfully fluffy making them the perfect accompaniment to an afternoon cup of tea. This gluten-free version contains a little grain-based flour, which I tend not to eat so much these days, but if you can tolerate the grain, I encourage you to give this recipe a try.


Coconut & Almond Madeleine Cookies 
makes 20-24 cookies

1 stick of unsalted butter, melted & cooled
3 free range eggs, beaten
2/3 cup organic light brown sugar
1 tsp. pure vanilla

1/2 cup almond flour
1/2 cup quinoa flour or white rice flour (I like Koda Farms brand)
1/4 cup arrowroot starch
1/2 tsp. baking powder
1/4 tsp. sea salt
1/3 cup unsweetened shredded coconut

  1. Preheat the oven to 375 degrees. Grease and flour Madeleine pans.
  2. In a large bowl beat butter & sugar, until creamy. Add eggs & beat another 2-3 minutes. Add vanilla.
  3. In a smaller bowl, whisk together flours, starch, baking powder, & salt. Slowly add to wet ingredients just until combined. Fold in coconut.
  4. Add 1 TBL of dough to pan molds. Bake for 10-12 until the edges are just golden & the cookie springs back to the touch.
  5. Cool in the pans for 2-3 minutes. Pop out of molds & cool on racks. You can serve with confectioner’s sugar if you like.
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