If you like Madeleines, here is a delicious gluten free version that is perfect for fall!
I finally broke down and bought a Madeleine pan 🙂
It was one of those things I really couldn’t justify buying in the past. My husband sort of laughed at me when we were shopping. “Why would you want to make fancy shaped cookies?” he asked. Ha, he doesn’t know me as well as he thought :-).
Then I made this recipe. These cookies are moist with crispy edges. They have just the right amount of pumpkin flavor to balance out the dark chocolate. They are absolutely delicious!
I hope you enjoy these as much as our family did. Dipping in the dark chocolate was a little more challenging because my chocolate melted really thick. Next time I think I would just drizzle the chocolate on.
Wet and dry ingredients are ready to mix.
I love that this Madeleine pan can bake a dozen cookies at the same time!
- 1/4 cup gluten free corn flour
- 1/2 cup sorghum flour
- 1/4 cup tapioca flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup coconut oil
- 2 large eggs
- 3/4 cup coconut sugar
- 1 teaspoon vanilla
- 3 tablespoons pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- Optional: dark chocolate for dip or drizzle
- Preheat the oven to 350 degrees.
- In a small bowl, mix add wet ingredients together.
- In a large bowl, whisk all dry ingredients together, including coconut sugar.
- Pour wet ingredients into the dry ingredients and mix well.
- Spray a madeleine pan with coconut oil, or other non stick oil.
- With a ladle fill each madeleine section with batter.
- Bake 8 minutes until done.
- Optional: dip or drizzle melted dark chocolate.
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Love pumkin? Try this recipe for a gluten free pumpkin tart with dark rum.
I’d say you made a good purchase with your new pan. This recipe looks great!
Thank you Kelly!
Tell me there is a good kind of pan I can as a substitute these look and sound so yummy, I’d love to make for Thanksgiving.
Hi Lori,
You can just drop them onto a cookie sheet and make cookies out of them. Drizzle the chocolate on top, or not. They are delicious both ways 🙂
great have to have the chocolate, especially since I make my own, and thank you so much for starting me with the I think it was the cherry bark, you really helped me get past one of my hardest craving, I make my own version now, never the same.
That is awesome Lori 🙂
I’m such a kitchen gadget junkie so I would say that purchase is well justified! These look delicious!
We should compare kitchen gadget notes sometime 🙂
Would you say more sorghum or brown rice would work in place of the corn flour for corn-intolerant folks?
Hi Raia, I would think to substitute with brown rice flour. It will keep the crispy edges in a similar way to the corn flour. Thanks for asking 🙂
This look positively divine!! I would love to try them right now! 🙂
Thank you Rini 🙂
Thank you for the recipe! Can I omit the Xanthan gum or use flax as a substitute?
I think you can omit the xanthan gum. What a great idea to substitute flax. I didn’t even think of that. Will you please let me know how it turns out?