Have you tried French Madeleines? They are a delicious cake-like cookie treat! I created a fun Christmas version to help celebrate the holidays! My Gluten free Chocolate Madeleines have just the right amount of chocolate and peppermint flavors!
If you love those adorable little French Madeleine cookies you see in bakeries, this gluten free peppermint chocolate cookie recipe is going to be a treat for you.
These chocolate Madeleine cookies are chocolaty, minty, and completely irresistible. You can dress them up with icing, dip them in chocolate, or just enjoy them plain.
Why this recipe is so great:
Madeleines are so soft, yet they have a touch of crispiness to their outer edges. I topped these with broken pieces of peppermint candy to give them extra holiday pizzaz.
Even better, these gluten free chocolate madeleines are easy to make ahead and freeze. Then just thaw them out and top with the icing and peppermint candy when you are ready to eat them.
If you love holiday cookies as much as we do, you will want to try all of my delicious gluten free Christmas cookie recipes.
What you need to make these:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Almond flour - I recommend almond flour and NOT almond meal. Almond meal is a thicker grind and it will make your cookies grainy.
- Cocoa powder - there are several good cocoa powders that are gluten free including Ghirardelli, Hershey's, and Rodelle.
- Icing - you can make your own with powdered sugar and milk, or buy this pre-made icing by Wilton.
- Peppermint candy or candy canes - these should be gluten free, but always check the ingredients labels just in case.
- Butter - use vegan butter if you would like your Madeleines to be dairy-free.
Recipe step by step directions:
Step 1: In a large bowl, add your dry ingredients and whisk to blend.
Step 2: In a smaller bowl, add your wet ingredients and whisk to blend.
Step 3: Pour your wet ingredients into your dry ingredients and mix until just "barely" mixed. This will help to keep your Madeleines light and fluffy in the middle.
Step 4: This is an image of what your batter consistency should look like. Add this batter to a non-stick madeleine pan.
*Note: If you don't have this pan, you can make them drop style on a cookie sheet
Step 5: Bake at 350º F for 8-9 minutes. Remember not to overfill each little section of the pan when adding the batter.
Expert tips and recipe FAQ:
I lightly spray my Madeleine pan with coconut oil spray. This helps crisp the edges of the Madeleines.
You can easily make these dairy-free by using vegan butter.
These Madeleines will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
There are quite a few! Anthony's, Rodelle, Hershey's, Ghirardelli, and Nativas.
Fun ideas to decorate madeleines:
These cookies are fun to decorate. I used an icing glaze and top with crushed peppermint candy or candy canes. (And if you let your kids crush the candy canes, put the candy in a ziplock bag and then have them crush away!)
- You can use Peppermint circle candy or candy canes! Have fun smashing! Many ask if candy canes are gluten free and I am happy to say MOST candy canes are gluten free!
- Dip half of the chocolate Madeleines in white chocolate
- Top with mini M&Ms instead of candy cane if you don't want the extra crunch.
If you love this gluten free chocolate Madeleines recipe, wait until you make some of my other gluten free holiday cookies!
More holiday cookies!
- Gluten Free Vanillekipferl
- Gluten Free Ginger Cookies
- Gluten Free Pfeffernusse Cookies
- Gluten Free Chocolate Crinkle Cookies
You can make this gluten free Madeleines recipe for holiday cookie exchanges, teacher gifts, or just eating with a glass of milk like my kids do.
Gluten Free Chocolate Peppermint Madeleines
- Preheat the oven to 350º F.
- In a large bowl, add all dry ingredients and whisk to blend.
- In a small bowl, whisk together all of the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix until just barely mixed.
- Spray coconut oil in a Madeleine pan to prevent sticking. This will also help make the edges slightly crisp like Madeleines typically have.
- Put a little of the batter in each section. Don't overfill!
- Bake for 9-10 minutes until done and allow to cool.
- Drizzle icing and top with crushed peppermint candy or candy canes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- To make this recipe nut-free, omit the almond flour and substitute additional gluten free flour blend.
- If you do not have a Madeleine pan, you can bake these drop style on a cookie sheet.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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