These Vegan Peanut Butter Madeleines are fluffy and delicious, dipped in chocolate and sprinkled with chopped peanuts.
Course Dessert
Cuisine French, vegan
Keyword madeleines, peanut butter
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Servings 20madeleines
Calories 92kcal
Author Camila Hurst
Ingredients
Vegan Peanut Butter Madeleines
1cupcake flour4.5 oz, 127 grams
1 1/2teaspoonbaking powder
1/4teaspoonsalt
2tablespoonsvegan butter
2tablespoonspeanut butter
1/3cupbrown sugar2.3 oz, 66 grams
1/2cupalmond milk
1tablespoonlemon juice
1tablespoonsaquafabaor 1/2 flax egg*
1teaspoonvanilla extract
For the top
1/2cupchocolate chips3 oz, 85 grams
1/4cupchopped peanuts
Instructions
Madeleines
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.
Storage
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.
Notes
*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.