Chocolate Dipped Madeleines (Gluten Free)

These easy chocolate dipped madeleines are so buttery and pillowy soft! They are especially delicious paired with a big cup of coffee.

One of my favorite cookies by far is a good madeleine. I love the soft and fluffy texture, the sweet buttery flavor... everything about it! But when it comes to making them myself, I had really never attempted it until now.

Matt recently mentioned to me how much he loves madeleines and missed having them since he had to eliminate eggs and wheat from his diet, and all I could think was: challenge accepted.

First things first, I ordered a couple of madeleine pans from Amazon. I tested a few different pans before landing on these, which are the ones I ultimately was most happy with and would recommend! Keep in mind that some pans will yield smaller or larger madeleine cookies, but overall they will still be Just As Tasty!

Despite having to test this one a few times, I have to say I was so excited to have nailed the cakey madeleine taste and texture without eggs.

Why You'll Love This Recipe

• They simply taste amazing! Honestly, it was hard not to just eat all of the batter before popping them in the oven..
• The texture. So fluffy. So pillowy. So buttery. No one will know these are gluten free chocolate dipped madeleines, because the texture is so much like the classic cookie you know and love.
• There are so many ways to dress these eggless madeleines up. If you wanted to skip the chocolate, you could sprinkle with some powdered sugar. Delicious!

Ingredient Notes and Substitutions

• Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1 flour. If you're using a different blend, make sure it contains xanthan gum. And you can also use AP flour if you are not looking to make gluten free madeleines.
• Egg replacer: Regular readers know how much I love Bob's Red Mill Egg Replacer. Be sure to follow the instructions on the package. You can use 2 eggs instead, if you are not looking to make this an eggless recipe.

Step-by-Step Instructions

STEP ONE: Using a hand mixer or stand mixer with the whisk attachment, beat the egg replacer with the sugar for a couple of minutes, until combined.

STEP TWO: Add the vanilla and continue to beat.

STEP THREE: Add the flour, baking powder, and salt and gently fold in until it's all nice and blended.

STEP FOUR: Pour in the melted butter, stir well (it might seem like you have way too much butter but just keep stirring until it comes together).

STEP FIVE: Scoop the dough into the molds, chill for 30 minutes, then bake for 10-12 minutes on 375ºF.

STEP SIX: Transfer the cookies to a cooling rack to cool completely and rinse out the pan thoroughly. Add one tablespoon of melted chocolate to each cavity, using your spoon to spread it evenly. Replace each cookie back on top of the chocolate, then store in the refrigerator to allow the chocolate to set (about 30 minutes).

How to achieve the signature "madeleine bump"

• Once you grease your trays (make sure you get every ridge!), store them in the fridge so they are nice and cold by the time you're ready to fill them.
• After melting the butter, allow it to cool to room temperature before mixing it into your dough.
• Rather than chilling the dough as-is in the bowl, fill your (cold) greased madeleine tray and place back in the fridge.
• Scoop about a tablespoon of dough into the center of each mold, and tap your tray on the counter a few times to get it to spread slightly. The cookies will spread and fill the entire mold while they are baking.
• Preheat the oven before you take your trays out of the fridge. That way, the dough is going from super cold to super hot very quickly, which I've read is one of the things that helps you achieve the bump.

And if you don't nail the bump on your first try, don't get discouraged! I promise these will still be a pretty and delicious little treat.

Expert Tips

• As I mentioned above, it might seem like it's taking a while to blend the butter into your cookie dough. It may even not seem like it's fully combined. That's totally ok! These cookies are extra buttery, and it will soak in while the dough chills.
• If you find the cookies spread a little too much and lose that signature madeleine shape, no worries. Just use a knife to gently trim up the edges once they're cooled.
• Make sure the cookies are cooled completely before adding back to the chocolate-filled pan.

Frequently Asked Questions

Did you try my chocolate dipped madeleines? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!

📖 Recipe

Chocolate Dipped Madeleines (Gluten Free)

Print Recipe

Light and fluffy madeleines that are crazy easy and sure to impress.

Course Dessert, Snack

Cuisine French

Keyword cookies, eggless, gluten free

Prep Time 20 mins

Cook Time 12 mins

Chill Time 30 mins

Total Time 1 hr 2 mins

Servings 16 cookies

Calories 157

Author Taleen Benson

Ingredients

• 1 cup (148g) gluten free flour blend
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tablespoon water
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (113g) unsalted butter melted and brought to room temperature
• 1 cup (170g) semisweet or dark chocolate chips melted

Instructions

• Grease madeleine pans and store in the refrigerator. In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
  1 cup (148g) gluten free flour blend, ½ teaspoon baking powder, ¼ teaspoon salt
• Using a hand mixer or a stand mixer fitted with the whisk attachment, beat prepared egg replacer and sugar until fully combined. Add vanilla extract and mix.
  2 tablespoons Bob's Red Mill Egg Replacer, ½ cup (100g) granulated sugar, 1 teaspoon vanilla extract
• Using a rubber spatula, gently fold in the dry ingredients until combined. Stir in melted butter; it may take a few minutes of mixing to fully incorporate the butter.
  ½ cup (113g) unsalted butter
• Spoon batter into greased madeleine pans (drop about 1 tablespoon batter into the center of each mold; tap on the counter a few times but do not spread). Chill in refrigerator for 30 minutes.
• Preheat oven to 375°F. Bake 10-12 minutes, or until centers of cookies spring back when pressed. Transfer cookies to a wire cooling rack a few minutes after removing from oven. Rinse the pan and dry thoroughly.
• Add one tablespoon of melted chocolate to each madeleine mold, using your spoon to spread evenly. Place a cooled cookie directly on top of the melted chocolate. Repeat for all cookies. Store in the refrigerator to allow the chocolate to set, about 15-30 minutes.
  1 cup (170g) semisweet or dark chocolate chips

Notes

• Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
• If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
• Make sure the melted butter has cooled to room temperature before adding to the batter. 

Nutrition

Calories: 157kcal

Note: this post was originally published on Just As Tasty in March 2020. I updated the post in 2023 to include new photos and more context. I also updated the recipe card to add the melted chocolate.

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