An afternoon snack

Aurelia Brogan
Mar 26, 2020
2 min read

GLUTEN “FREED” MADELEINES Looking for a quick treat? These are so simple and delicious. While these are not a traditional madeleine, they make a good close gluten-free version. Using various flours you can have more textured light cookie in 30 minutes.

Print Recipe

Lemon Corn Flour Gluten “Freed” Madeleines

A lovely afternoon snack that is also gluten free. The perfect cross between a light cake and a cookie.

Prep Time15 mins

Cook Time8 mins

Total Time25 mins

Course: Dessert

Cuisine: French

Keyword: Gluten Free

Servings: 12 cookies

Ingredients

4 tbsp butter melted, cooled a bit
1/3 cup sugar
2 whole eggs
1/2 tsp vanilla
1/4 tsp salt
1 1/2 tsp lemon zest (whole large lemon)
1/4 cup gluten free flour (I use King Arthur)
1/8 cup corn flour
1/8 cup coconut flour (or almond if you prefer)
t tbsp confectioners sugar to dust

Instructions

Preheat an oven to 375°F (190°C). Spray or butter and flour madeline tins. If you do not have these, you can use mini muffin tins, although they do not turn out quite as delicious

In your stand mixer combine the eggs, granulated sugar and salt. (You can also use a wire whisk or a handheld mixer on medium-high speed). Beat until pale, thick and has a nice ribbon to it, about 5 minutes. Beat in the vanilla, salt and lemon zest.

Sprinkle the flour over the egg mixture and stir or beat on low speed just to incorporate, about 10 seconds.

Add cooled down melted butter and stir with spatula just until blended. Pour in molds filling about 3/4 full. (You should have a bit extra batter, for about 3 more cookies.)

Bake in preheated oven until they begin to get golden on the edges, about 8 to 10 minutes.

Remove from oven and place pan on a wire rack, and while warm, invert cookies. Cool on the rack for 5 minutes and sprinkle the tops with confectioners' sugar. Makes 12-15 cookies.

Variations: You can also add coconut flakes to batter – you can add about 1-2 TBSP. Or for a more coconut flavor use more coconut flour instead of the almond flour. You can glaze them with a mixture of 1 tbsp lemon juice and the confectioners sugar instead of sprinkling with sugar.

Mini muffin version if you don’t have madeleine pans. Next time I might bake a little fresh lavender right in!