Brown Butter Gingerbread Madeleines
These Madeleines are Gluten Free and Refined sugar-free. Easy to make, tender and cakey texture and full of flavor.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1/4 Cup Butter
- 2 1/2 Tbsp Blackstrap Molasses
- 1/3 Cup Gluten-free baking flour
- 2 Tbsp Tapioca Flour
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Cloves
- 1/2 Tsp Ground Ginger
- 1 Egg large
- 1/3 Cup Granulated Erythritol
- 1/4 Tsp Baking Powder
Preheat the oven to 350 F and prepare a standard madeleine pan with non-stick spray.
In a small saucepan, melt the butter over medium heat. Continue cooking the butter until small brown speckles start to form. Remove from heat and stir in molasses.
In another bowl, whisk together the egg and granulated erythritol until well combined.
Add in the gluten-free baking flour, tapioca flour, spices, and baking powder and stir until no dry spots remain.
Finally, stir in the brown butter mixture until batter forms. Fill each mold with batter and bake the cookies for 14-16 minutes.
Let cool. Dust with powdered erythritol if desired.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Calories: 67kcal | Carbohydrates: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 40mg | Potassium: 76mg | Sugar: 3g | Vitamin A: 140IU | Calcium: 21mg | Iron: 0.4mg