


Cooking Time




Vanilla Madeleines:
  • 3 tablespoons confectioners sugar
  • 1 teaspoon baking powder
  • 1/4 cup melted coconut oil
  • 1/2 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 teaspoon vanilla extract
Chocolate Pistachio Ganache:
  • 1/3 cup dark chocolate chips
  • 4 tablespoons soy milk
  • 1/3 cup shelled pistachios


To Make the Madeleines:
  4. Pour about a tablespoon of the batter into each madeleine mould. You don't want to fill the molds all the way to the rim but if you don't add enough the madeleines will be thin and really quite small.
To Make the Ganache:
  1. Add the chocolate chips and soy milk to a small saucepan over low heat. Wait for the chocolate to start oozing into the milk, then stir with a wooden spoon until it's melted. Set aside to cool a little.


If you want to make these with regular flour, use the same amount as you would for GF. For those bakers who aren't too concerned with "healthifying" recipes, feel free to swap the coconut oil for melted vegan butter. It makes the madeleines moister and fluffier.