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+ servings

Gluten Free Lemon Madeleines

Sandi Gaertner
Grab a cup of coffee or tea and settle in for a bite of these moist lemony Gluten Free Madeleines. They are bursting with fresh lemon flavor with a dusting of powdered sugar. These soft French cookies are one of my favorite cookies.
5 from 2 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Batter Resting 10 minutes
Total Time 30 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine French
Servings 24 cookies
Calories 98 kcal

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Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • ¾ cups sugar
  • ½ teaspoon baking soda
  • dash salt
  • ½ cup unsalted butter melted
  • 2 large eggs
  • cups milk or non-dairy milk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice

For Icing

  • cup powdered sugar
  • 2-3 teaspoons lemon juice depending on how thick you want your icing

Instructions
 

  • Preheat the oven to 350º F. Be sure to set the oven rack in the middle of the oven.
  • In a large mixing bowl, add your dry ingredients and whisk to blend.
  • Add your wet ingredients into a smaller bowl and whisk to blend.
  • Pour your wet ingredients into the dry ingredients and mix them gently until they are just barely mixed. Do not overmix your batter! It will make a big difference in how these madeleines turn out.
  • Allow the batter to rest for 10 minutes. If you are using a gluten free flour blend that is a little gritty, let the batter rest for 20 minutes.
  • Spray your madeleine pan with coconut oil, or grease with butter.
  • Add some batter to each madeleine section.
  • Bake the gluten free madeleines for 10 minutes until they are firm to touch on top. Remove the cookies onto a wire rack for cooling.
  • Dust with powdered sugar when the cookies are fully cooled.

Notes

  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 in this recipe. 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. Try not to overmix your batter. Your madeleines will be lighter if you don't overmix the batter.
  4. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer. To freeze, add the cooled room temperature cookies to a freezer zip bag.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 98kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 24mgSodium: 65mgPotassium: 14mgFiber: 1gSugar: 8gVitamin A: 164IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.