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Gluten Free Chocolate Peppermint Madeleines

Sandi Gaertner
A fun twist on a French classic cookie. These delicious gluten free chocolate peppermint madeleine cookies are perfect for the holidays.
5 from 5 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 16 cookies
Calories 177 kcal


  • ¾ cup Gluten free flour blend * see note
  • ¼ cup almond flour * see note
  • ½ teaspoon baking soda
  • ¾ cup sugar
  • ¼ cup cocoa powder * see note
  • cup non-dairy milk
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • teaspoon salt
  • ½ cup butter * see note
  • Icing I used Wilton's
  • Crushed peppermint candy or candy canes


  • 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


  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  6. To make this recipe nut-free, omit the almond flour and substitute additional gluten free flour blend.
  7. If you do not have a Madeleine pan, you can bake these drop style on a cookie sheet.
  8. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 177kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 37mgSodium: 116mgPotassium: 41mgFiber: 3gSugar: 11gVitamin A: 223IUCalcium: 34mgIron: 1mg
Keyword gluten free chocolate madeleines, gluten free chocolate madeleines recipe
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