Gluten-Free Chocolate-Dipped Madeleines

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These chocolate-dipped madeleines are buttery, pillowy, and delightfully tender. They pair perfectly with a big cup of coffee and make a lovely snack or dessert. I set out to recreate that classic cakey madeleine texture without eggs and ended up with a recipe that delivers the same delicate crumb and buttery flavor.

Madeleines are one of those treats that feel special but are actually simple to make once you know the steps. For anyone avoiding eggs or gluten, this eggless, gluten-free version keeps the classic taste and texture. If you don’t require gluten-free baking, you can substitute all-purpose flour as noted below.

Why You’ll Love This Recipe

• Rich buttery flavor and a soft, fluffy texture that closely resembles traditional madeleines.
• Eggless and adaptable for gluten-free baking, yet still tender and cakey.
• Easy to dress up — dip in chocolate, dust with powdered sugar, or enjoy plain.

Ingredient Notes and Substitutions

• Gluten-free flour: The recipe uses a 1-to-1 gluten-free flour blend. If you use a different blend, make sure it contains xanthan gum or a similar binder. For a non–gluten-free version, substitute with all-purpose flour.
• Egg replacer: This recipe uses a powdered egg replacer prepared according to package directions. If you prefer, you can use two whole eggs instead of the replacer and water.
• Butter: Unsalted butter is recommended; melt it and allow it to cool to room temperature before adding to the batter. For dairy-free, try a solid non-dairy butter alternative and test texture.
• Chocolate: Use semisweet or dark chocolate chips, melted, to create the chocolate-dipped base for each madeleine.

Step-by-Step Instructions

STEP ONE: Grease madeleine pans thoroughly, making sure to coat every ridge. Chill the greased pans in the refrigerator so they are cold when you fill them.

STEP TWO: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

STEP THREE: In a mixing bowl, beat the prepared egg replacer with the granulated sugar until combined and slightly aerated. Add vanilla extract and mix briefly.

STEP FOUR: Gently fold the dry ingredients into the wet mixture using a rubber spatula. Pour in the melted, room-temperature butter and stir until the batter comes together. It may take a few minutes for the butter to fully incorporate — this is normal.

STEP FIVE: Drop about one tablespoon of batter into the center of each greased mold. Tap the pan on the counter a few times to help the batter settle, but do not spread it with a spoon. Return the filled, chilled pans to the refrigerator for 30 minutes.

STEP SIX: Preheat the oven to 375°F (190°C). Bake chilled madeleines for 10–12 minutes, until the centers spring back when lightly pressed. Remove from the oven and transfer the cookies to a wire rack to cool. Rinse and dry the pans thoroughly.

STEP SEVEN: Add one tablespoon of melted chocolate to each cooled madeleine mold cavity and spread it evenly. Press a cooled cookie onto the melted chocolate in each cavity. Chill the pan in the refrigerator for 15–30 minutes to allow the chocolate to set.

How to achieve the signature “madeleine bump”

• Chill fully greased pans so they are very cold when you fill them.
• Let melted butter cool to room temperature before mixing it into the batter.
• Fill the chilled pans and return them to the refrigerator rather than chilling the batter in a bowl.
• Scoop a tablespoon of batter into each mold and tap the tray to help the batter settle; the batter will spread and fill the mold during baking.
• Preheat the oven so the batter goes from very cold to hot quickly — that temperature shock helps the bump form.

If your first batch doesn’t get a pronounced bump, don’t worry — the cookies will still be delicious and attractive.

Expert Tips

• The batter may look overly buttery at first. As it chills, the butter will be absorbed and the texture will improve.
• If cookies spread too much and lose their shell shape, trim the edges lightly with a knife after cooling.
• Always ensure cookies are completely cooled before placing them onto the melted chocolate so the chocolate sets cleanly.

Frequently Asked Questions

If you try these chocolate-dipped madeleines, please leave a comment below or tag me on Instagram and use #justastastyblog to share your photos!

📖 Recipe

Chocolate Dipped Madeleines (Gluten Free)

Light and fluffy madeleines that are easy to make and sure to impress.

Course: Dessert, Snack
Cuisine: French
Keyword: cookies, eggless, gluten free

Prep Time: 20 mins • Cook Time: 12 mins • Chill Time: 30 mins • Total Time: 1 hr 2 mins

Servings: 16 cookies • Calories: 157 • Author: Taleen Benson

Ingredients

• 1 cup (148g) gluten free flour blend
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons Bob’s Red Mill Egg Replacer, mixed with 4 tablespoons water
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (113g) unsalted butter, melted and brought to room temperature
• 1 cup (170g) semisweet or dark chocolate chips, melted

Instructions

1. Grease madeleine pans thoroughly and chill them in the refrigerator. Whisk the flour, baking powder, and salt together; set aside.
2. Prepare the egg replacer according to package directions. Beat the prepared egg replacer with the sugar until combined. Add vanilla and mix.
3. Gently fold the dry ingredients into the wet mixture. Stir in the melted, cooled butter until the batter comes together.
4. Spoon about 1 tablespoon of batter into the center of each mold (do not spread). Tap the pan on the counter and chill the filled pans for 30 minutes.
5. Preheat the oven to 375°F (190°C). Bake chilled madeleines for 10–12 minutes, until centers spring back when pressed. Transfer to a wire rack to cool and rinse/dry the pan.
6. Add one tablespoon of melted chocolate to each madeleine mold and spread evenly. Press a cooled cookie onto the melted chocolate in each cavity. Chill for 15–30 minutes to set.

Notes

• Follow the egg replacer package instructions for best results; the mixture often needs a few minutes to thicken after combining with water.
• If you prefer not to use an egg replacer, substitute 2 whole eggs.
• Allow melted butter to cool to room temperature before adding to the batter to avoid affecting the texture.

Nutrition

Calories: 157 kcal per cookie (approximate)

Note: This post was originally published in March 2020 and updated with new photos and an added chocolate step in the recipe card.

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