Chocolate Dipped Lemon Madeline Cookies

by Eve Horbol

🍫🍋 Featuring Cinnamon Graham Granola Butter.👌

Ingredients

  • 1 cup gluten-free all-purpose flour
  • ½ cup granulated sugar
  • 2 large eggs (room temperature)
  • ¼ cup Cinnamon Graham 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

Instructions 

  1. Preheat your oven to 375 f. Grease your madeleine baking pan with oil.
  2. Start by beating the eggs and sugar together until they are light and frothy. Use an electric mixer to speed up the process.
  3. Add in the Granola Butter, milk, lemon juice, lemon zest, and vanilla extract. Beat until combined.
  4. In a separate bowl, sift the flour, baking powder, and salt.
  5. Fold the dry ingredients into the wet and be careful not to overmix.
  6. 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.
  7. Bake for about 10-12 minutes, or until the edges are golden brown and the cookies have set. 
  8. 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. 
  9. Store on the counter for 1 day or up to 5 days in the fridge.

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