These easy eggless madeleines are especially delicious straight out of the oven and paired with a big cup of coffee.
One of my favorite cookies by far is a good madeleine. Not only because I’m a francophile at heart (though I am), I love the soft and fluffy texture, the sweet buttery flavor… everything about it! But when it comes to making them myself, I had really never attempted it until now. Matt recently mentioned to me how much he loves madeleines and missed having them since he had to eliminate eggs and wheat from his diet, and all I could think was: challenge accepted 🙂
First things first, I ordered a couple of madeleine pans from Amazon. I wouldn’t say these are absolutely necessary, but obviously if you want that signature shell shape, you will want to grab a pan or two. I tested a few different pans before landing on these, which are the ones I ultimately was most happy with and would recommend! Keep in mind that some pans will yield smaller or larger madeleine cookies, but overall they will still be Just As Tasty!
Despite having to test this one a few times, I have to say I was so excited to have nailed the cakey madeleine taste and texture without eggs.
Why I Love These Eggless Madeleines…
- They simply taste amazing! Honestly, it was hard not to just eat all of the batter before popping them in the oven..
- The texture. So fluffy. So pillowy. So buttery. No one will know these are gluten free madeleines, because the texture is so much like the classic cookie you know and love.
- There are so many ways to dress these eggless madeleines up. I kept mine simple this time but you can dip them in melted chocolate or sprinkle with some powdered sugar. Delicious!
How To Make…
Like I mentioned above, I tested this eggless madeleine recipe several times. I tried it with honey vs. sugar, I tried chilling the dough vs. not chilling the dough, I tried different methods when it comes to filling the molds. And this is the recipe I ended up loving the best!
Using a hand mixer or stand mixer with the whisk attachment, beat the egg replacer with the sugar for a couple of minutes, until combined. Add the vanilla and continue to beat. Then add the flour, baking powder, and salt and gently fold in until it’s all nice and blended. Pour in the melted butter, stir well (it might seem like you have way too much butter but just keep stirring until it comes together). Scoop the dough into the molds, chill for 30 minutes, then bake for 10-12 minutes on 375ºF.
Here are a few notes to help achieve the soft texture and the signature “madeleine bump” —
- Once you grease your trays (make sure you get every ridge!), store them in the fridge so they are nice and cold by the time you’re ready to fill them.
- After melting the butter, allow it to cool to room temperature before mixing it into your dough.
- Rather than chilling the dough as-is in the bowl, fill your (cold) greased madeleine tray and place back in the fridge.
- Scoop about a tablespoon of dough into the center of each mold, and tap your tray on the counter a few times to get it to spread slightly. The cookies will spread and fill the entire mold while they are baking.
- Preheat the oven before you take your trays out of the fridge. That way, the dough is going from super cold to super hot very quickly, which I’ve read is one of the things that helps you achieve the bump.
And if you don’t nail the bump on your first try, don’t get discouraged! I promise these will still be a pretty and delicious little treat.
Easy Madeleines – Gluten Free, Eggless
- 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 tbsp water
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (113g) butter melted and brought to room temperature
- Grease madeleine pans and store in the refrigerator. In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat prepared egg replacer and sugar until fully combined. Add vanilla extract and mix.
- Using a rubber spatula, gently fold in the dry ingredients until combined. Stir in melted butter; it may take a few minutes of mixing to fully incorporate the butter. Spoon batter into greased madeleine pans (drop about 1 Tbsp batter into the center of each mold; tap on the counter a few times but do not spread). Chill in refrigerator for 30 minutes.
- Preheat oven to 375°F. Bake 10-12 minutes, or until centers of cookies spring back when pressed. Transfer cookies to a wire cooling rack after removing from oven.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- Make sure the melted butter has cooled to room temperature before adding to the batter.
Did you try my eggless madeleines? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Note: this post was originally published on Just As Tasty in March 2020. I updated the post in September 2020 to include new photos and more context. I also updated the recipe card to make the instructions more clear — the ingredients and measurements did not change.