Hello friends! Here we go, another easy vegan cookie recipe today! Vegan Peanut Butter Madeleines, dipped in chocolate, sprinkled with chopped peanuts!
And yes, madeleines are considered cookies, but they have cake texture in my opinion! So soft, fluffy!
I decided to make these Vegan Peanut Butter Madeleines to add to my Vegan Cookie box I made last week, full of vegan goodies! Can’t wait to show you the whole box!
So, I dipped these madeleines in chocolate and sprinkled some peanuts on top for a nice decorative touch, since it’s Christmas time right now! But feel free to leave the chocolate out if you want to.
It will be just as delicious without the chocolate.
Tips on how to make Vegan Peanut Butter Madeleines
- Use cake flour, because it will help the madeleines have a soft and fluffy texture.
- Don’t over bake the madeleines. As soon as they start browning, remove the tray from the oven.
- Preferably eat them on the same day. However, they will still be delicious on the second day, just not as fresh.
- You can substitute the peanut butter for some more vegan butter, or any other kind of nut butter.
- This recipe is very adaptable. If you substitute the peanut butter for vegan butter, you can also add other flavorings to the batter such as citrus zest, extracts, chocolate chips.
- You can substitute the aquafaba (liquid from a chickpea can) for 1/2 flax egg.
- Don’t use too much grease on the madeleine pan, too much grease will make your madeleines porous.
If you like these Vegan Peanut Butter Madeleines, here are some other vegan cookies and treats you may like:
- Vegan Peanut Butter Truffles
- Vegan Gingerbread Linzer Cookies with Fudge
- Vegan Almond Tahini Truffles
- Vegan Ginger Cookies
- Vegan Coffee Donuts
- Vegan Chocolate Chip Cookies with Pistachios
- Vegan Graham Crackers
For my complete list of Vegan Desserts, click here!
This is the madeleine pan I am using. I have two of them so I can bake the whole batch at once.
But if you only have one pan, bake the first batch, meanwhile leave the madeleine batter covered in the fridge.
Then, remove the baked madeleines from the oven, wait 5 minutes and remove them from the pan. Lightly grease the madeleine tray again, and bake the second batch.
Also check my other Vegan Madeleine recipe, in the Lemon Blueberry flavor! They are absolutely delicious!
Thank you for reading my blog! Have a fabulous day!
Vegan Peanut Butter Madeleines
These Vegan Peanut Butter Madeleines are fluffy and delicious, dipped in chocolate and sprinkled with chopped peanuts.
Vegan Peanut Butter Madeleines
- 1 cup cake flour 4.5 oz, 127 grams
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegan butter
- 2 tablespoons peanut butter
- 1/3 cup brown sugar 2.3 oz, 66 grams
- 1/2 cup almond milk
- 1 tablespoon lemon juice
- 1 tablespoons aquafaba or 1/2 flax egg*
- 1 teaspoon vanilla extract
For the top
- 1/2 cup chocolate chips 3 oz, 85 grams
- 1/4 cup chopped peanuts
- Lightly grease a Madeleine pan with butter or spray oil.
- Pre-heat oven to 350ºF.
- Sift cake flour, baking powder, and salt. Set aside.
- Melt vegan butter and peanut butter together in the microwave.
- Add brown sugar. Whisk to combine.
- Add milk, lemon juice, aquafaba, and vanilla.
- Whisk until smooth.
- Add sifted dry ingredients to the bowl.
- Stir with a spatula to combine.
- Divide the Madeleine mixture between the cavities of the pan. You should fill each cavity about 1/2 of the way.
- I was able to obtain 20 madeleines with the pan I used.
- Bake in pre-heated oven for about 20 minutes, until madeleines are golden in the edges, puffed up, and you touch the middle of one, and it springs right back.
- Remove from the oven and let it cool all the way.
For the top
- Melt chocolate in the microwave for 30 second intervals, stirring in between until completely smooth and melted.
- Dip each Madeleine tip in the melted chocolate.
- Place it on a baking sheet and sprinkle some chopped peanuts on top.
- These Madeleines are best if eaten on the same day, but they will be fine on the next day also, just less fluffy.
- Store them in an air tight container for up to 2 days.
*Flax Egg: to make 1/2 flax egg, mix 1/2 tablespoon flax seeds with 1 tablespoon of warm water, and let it sit for 5 minutes to thicken.