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+ servings
a large glass jar filled with butterscotch madeleines

Gluten Free Butterscotch Madeleines

Sandi Gaertner
How to make delicious light and fluffy gluten free butterscotch madeleines.
4.94 from 16 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 18 cookies
Calories 64 kcal


  • 1 cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • ½ cup sugar
  • ½ teaspoon baking soda
  • teaspoon salt
  • 2 large eggs
  • 1 stick butter melted
  • 1 teaspoon vanilla
  • cup butterscotch chips


  • Preheat the oven to 350º F.
  • Spray a Madeleine pan with coconut oil.
  • In a large bowl, add flour, sugar, baking soda and salt.
  • Whisk to blend.
  • In a small bowl, beat eggs and vanilla.
  • Slowly add melted butter to eggs, mixing the whole time.
  • Pour wet ingredients into dry ingredients and add chips.
  • Mix well.
  • Drop a spoonful of batter into each Madeleine cake section.
  • Bake for 10-12 minutes.
  • Remove Madeleines onto a cooling rack.


  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 64kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 66mgPotassium: 7mgFiber: 1gSugar: 8gVitamin A: 30IUCalcium: 7mgIron: 1mg
Keyword gluten free butterscotch madeleienes recipe, gluten free butterscotch madeleines
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