Chocolate Dipped Lemon Madeleines (Gluten-Free, Nut-Free)

The BEST & most classy cookie - convince me otherwise 😤 These Chocolate Dipped Lemon Madeleines featuring Original Granola Butter® will have you feeling like you're at a bougie french cafe, right in the comfort of your own kitchen 👩‍🍳 

Here's what you'll need:

✨ 1 cup gluten-free all-purpose flour

✨ ½ cup granulated sugar

✨ 2 large eggs (room temperature)

✨ ¼ cup Original Granola Butter®

✨ ⅓ cup milk

✨ 3 tbsp coconut oil or butter (melted and cooled)

✨ 1 tsp baking powder

✨ 1 tsp vanilla extract

✨ Juice of 1/2 lemon (more or less to taste)

✨ Zest of 1 lemon (more or less to taste)

✨ Pinch of salt


Here's what you'll do:

✨ Preheat your oven to 375 f. Grease your madeleine baking pan with oil.

✨ Start by beating the eggs and sugar together until they are light and frothy. Use an electric mixer to speed up the process.

✨ Add in the Original Granola Butter®, milk, lemon juice, lemon zest, and vanilla extract. Beat until combined.

✨ In a separate bowl, sift the flour, baking powder, and salt.

✨ Fold the dry ingredients into the wet and be careful not to overmix.

✨ Begin to fill the madeleine pan by spooning the batter into each mold and filling them about ⅔ full. You can also use a piping bag instead of a spoon. Gently tap the pan to remove any air bubbles or folds.

✨ Bake for about 10-12 minutes, or until the edges are golden brown and the cookies have set.

✨ Remove from the oven and let them cool in the pan for 5 minutes, then carefully remove and place on a wire rack to cool completely. Once cooled, dip them into melted chocolate or dust with powdered sugar.

✨ Store on the counter for 1 day or up to 5 days in the fridge (promise they won't last that long)!!


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