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.
Drop a spoonful of batter into each Madeleine cake section.
Bake for 10-12 minutes.
Remove Madeleines onto a cooling rack.
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.
If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan butter.
These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.