Gingerbread Madeleines
Prep time
Cook time
Total time
The delicious French tea cake with the delicious flavor of gingerbread. Gluten free and made with natural sugars so you can enjoy a few extra!
Recipe type: Dessert
Serves: 1 dozen
  • ¼ cup butter, melted and lightly browned
  • 2 tablespoons molasses
  • ¼ cup brown rice flour*
  • 2 tablespoons potato starch*
  • 2 tablespoons tapioca starch*
  • ½ teaspoon baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • scant ¼ teaspoon ground allspice
  • pinch of salt
  • 2 eggs, room temperature
  • ½ cup coconut sugar
  • 1 tablespoon softened butter, to grease pan
  • *(can use ¾ cup total of gf or regular all purpose flour instead of the blend above)
  1. Melt butter in a small saucepan until lightly browned. Remove from heat and stir in the molasses. Let cool.
  2. Combine the flours, baking powder, spices, and salt in a medium bowl. Set aside.
  3. Meanwhile, blend together the eggs and coconut sugar with an electric mixer on high until thick and creamy, about 5 or 6 minutes (see picture above.) Fold in the flour mixture and then add the cooled butter/molasses mixture.
  4. Cover the mixing bowl and chill the batter thoroughly in the fridge for AT LEAST a few hours to overnight. The batter should be thoroughly chilled before baking for best results. When ready to bake, preheat the oven to 375 F. Brush the madeleine pan with softened butter and scoop heaping tablespoons of batter into each cup. Don't overfill, each cup should be about ¾ full. No need to spread the dough, it'll do that in the oven. Place on the middle rack in the oven and bake for about 12 minutes or until the edges are lightly browned and center is puffed. Let cool and invert onto a rack. You can sprinkle them with powdered sugar, if you'd like. They're also best when eaten fresh. Store leftover madeleines in an airtight container for 2-3 days. Makes 12-14 cookies.
Recipe by Wife Mama Foodie at