These gluten free matcha Madeleines are a fun way to enjoy these little French cakes. They are light and fluffy, and you will love the subtle green tea flavors in every bite. Drizzle icing or dust them in powdered sugar for a special treat.
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I have been on a Madeleine kick lately, and these dairy-free matcha green tea Madeleines are no exception. These tiny French cakes have a wonderful flavor and pack a tiny caffeine kick as well.
The fun twist to this madeleine recipe is the matcha green tea powder…it adds a uniquely delicious flavor you will easily fall in love with! These delicious gluten free cookies are perfect with tea or coffee… or anytime you need a sweet pick-me-up treat.
Since our lemon tree is going crazy, I made Gluten Free Lemon Madeleines with a couple, and they are so good! You may also love these Gluten Free Pumpkin Madeleines! I can’t wait to hear which flavor of Madeleines is your favorite!!
Recipe At A Glance:
Allergen Information:
This recipe is gluten-free, dairy-free, and soy-free.
What is matcha?
Matcha is a green tea powder that comes in culinary or ceremonial grades. There are many different quality grades in between! I love to bake with matcha and typically use the culinary grade when I use it in baked goods.
You can use matcha green tea in various recipes, including baked desserts like donuts, cookies, cakes, mochi, puddings, and even mixed drinks!
(*Note: not all matcha green tea powders are gluten free. Check the ingredients to be sure there are no risky additives mixed in!!)
If you love matcha, this twist of a classic banana bread recipe is so good. I hope you enjoy this Gluten Free Matcha Green Tea Banana Bread as much as we do.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure. Other blends should work, but you may need to adjust the flour or liquids to get the right batter consistency. You can also read this guide to the gluten free flour blends to see what also works well in cake recipes.
- Matcha Powder – As mentioned above, always check the ingredients.
- Almond Flour – I prefer using almond flour and not almond meal. Almond meal can make your Madeleines turn out grainy.
- Baking Soda and Salt
- Sugar
- Eggs – Size large.
- Coconut Milk – You can also use another plant-based milk or regular milk (if you are not dairy-free.)
- Coconut Oil – You can use another oil type or use butter if you are not dairy-free.
- Pure Vanilla Extract – I don’t recommend imitation vanilla in this recipe.
Step-By-Step Photos and Directions:
Step 1: Pour the dry ingredients (gluten free flour, almond flour, sugar, baking soda, and salt) into a large
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Step 2: Use a wire whisk to blend the ingredients.
Step 3: If your coconut oil is solid, you will want to soften it in the microwave for 15 seconds in a medium-sized microwave-safe bowl. Add the rest of the wet ingredients (eggs, vanilla extract, coconut milk, and coconut oil) to a bowl and mix well.
Step 4: Pour the wet ingredients into the dry ingredients. Mix the batter. You can see what my batter consistency is here. As I mentioned above, every gluten free flour blend performs a little differently, and it is common to need to adjust the moisture level.
If you have wondered why flour blends vary so much, read my guide about how gluten free flour blends can vary so much.
🔑 Sandi says: I highly recommend mixing them lightly. You do not want to overmix the batter, or it will affect how fluffy your matcha Madeleines turn out.
Step 5: Add to a Madeleine pan. If you don’t have a Madeleine pan, I share a few alternatives in the Recipe FAQ section below. Let your batter sit for 15 minutes. This is a great tip I have learned over the years of gluten free baking. It allows time for the rice flour in your blend to soften, and this helps to eliminate any grit!
Step 6: Bake your Madeleines at 350º F for 10-12 minutes. Note: If you are baking these in a different pan, your total baking time will be affected. For best results, use a toothpick to determine if they are finished baking. If you insert a wooden toothpick and it comes out clean, the gluten free Madeleines are finished baking.
Step 7: Remove the Madeleines from the oven onto a cooling rack. When they are fully cool, add icing or dust them with powdered sugar.
Frequently Asked Questions:
My favorite flavor profile with matcha is white chocolate, as you will see when I use matcha green tea and white chocolate. Other flavors that pair with matcha include vanilla, almond, and coconut.
Yes, you can still make this recipe if you don’t have a Madeleine pan. You can bake these in a muffin pan!
I store leftover Madeleines in an airtight container, often in the refrigerator (especially during spring and summer). Gluten-free baked goods tend to spoil more quickly because they don’t have many preservatives. They should keep fresh for up to four days.
Yes! I freeze Madeleines in a freezer bag. Make sure your Madeleines are fully cooled before putting them in the bag.
What type of Madeleines would you like to see next? I am hoping you love this matcha recipe as much as we do!!
More Gluten Free French Recipes:
- Raspberry French Macarons
- Gluten Free French Apple Cakes
- Easy Gluten Free French Onion Soup
- Gluten Free Claufoutis – Use any fruit in this tasty recipe.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Matcha Green Tea Madeleines
Ingredients
- 1 tablespoon + 1 teaspoon matcha green tea powder * see note
- ¾ cup gluten free flour blend * see note
- ½ cup almond flour use almond flour, not almond meal
- ½ cup sugar
- ½ cup coconut oil or another oil type
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup coconut milk * see notes
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Instructions
- Preheat oven to 350º F. Spray gluten free baking spray or oil on a Madeleine pan to prevent sticking.
- Pour the dry ingredients (gluten free flour, almond flour, sugar, baking soda, and salt) into a large mixing bowl and add the matcha green tea powder.
- Use a wire whisk to blend the ingredients.
- If your coconut oil is solid, you will want to soften it in the microwave for 15 seconds in a medium-sized microwave-safe bowl. Add the rest of the wet ingredients (eggs, vanilla extract, coconut milk, and coconut oil) to a bowl and mix well.
- Pour the wet ingredients into the dry ingredients. Mix the batter. You can see what my batter consistency is here. As I mentioned above, every gluten free flour blend performs a little differently, and it is common to need to make adjustments to the moisture level.
- Add to a Madeleine pan. If you don't have a Madeleine pan, feel free to use a cupcake tin. Let your batter sit for 15 minutes. This is a great tip I have learned over the years of gluten free baking. It allows time for the rice flour in your blend to soften, and this helps to eliminate any grit!
- Bake your Madeleines at 350º F for 10-12 minutes. Note if you are baking these in a different pan, it will affect your total baking time. For best results, use a toothpick to determine if they are finished baking. If you insert a wooden toothpick and it comes out clean, the gluten free Madeleines are finished baking.
- Remove the Madeleines from the oven onto a cooling rack. When they are fully cool, add icing or dust them with powdered sugar.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF. That doesn’t mean others will not work; I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your Madeleines grainy.
- I used coconut milk, but any plant-based milk or regular milk, if you are not dairy-free, will work.
- These cookies will keep fresh up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from a post dated July 2015 with better directions and more information.
I love drinking matcha and have been looking for healthy recipes using matcha in baking. I have some culinary matcha in my freezer waiting for a good recipe. and these madelines are just perfect! For the 1/2 cup sugar, can I substitute maple syrup? If so, how much would I use? Or maybe coconut sugar? I’m trying to use healthier, alternative sweeteners in my baking. Also what’s the best way to store these, and how long will they last? Thanks!
Hi Joanne, you can definitely use coconut sugar, but I am not sure about maple syrup. If you do try that, feel free to write back and let us know 🙂