The Best Matcha Madeleines

These matcha madeleines are healthy and delicious with a delicate flavor. Made with a combination of almond flour and coconut flour, this recipe is perfectly gluten and dairy free. 

Oh matcha, it is one of my favorite things in the world. That slight bitterness and earthy flavor is just irresistible. Needless to say, it works great with any baked goods. 

These madeleines are made with healthier ingredients without giving up on flavor or texture. The almond flour and coconut flour are both high in fibers making them more nutrient packed than classic recipes.

The coconut oil is used to replace the butter, giving a rich moist texture. Any type of sugar can be used and I have had success with both cane sugar and zero-calorie monk fruit sugar.

Last but not least, they are so easy to make in one bowl and take only 10 minutes to bake. Do you see any reason not to try this recipe?

Jump to:

• Ingredients for this recipe
• How to make matcha madeleines
• Tips for this recipe
• More Matcha Recipes...
• The Best Matcha Madeleines

Ingredients for this recipe

• Eggs
• Sugar of your choice - I have had success with both cane sugar and calorie-free monk fruit sugar. Darker colored sugars such as coconut or brown would not be recommended to let the vibrant matcha color to stand out.
• Refined coconut oil - refined type has a neutral flavor whereas unrefined (or virgin) type has that 'coconutty' flavor which we are not going for this time.
• Honey
• Salt
• Matcha powder - my go to matcha for drinking and baking is this one!
• Almond flour - blanched, fine flour. Do not use almond meal.
• Coconut flour
• Baking powder
• Oat milk - or any non-dairy milk

How to make matcha madeleines

1. Preheat the oven to 350°F. Lightly grease a madeleine pan(s) with 12 mold
2. In a large bowl, whisk the eggs and sugar together.
3. Add in the melted coconut oil, honey, salt and mix well.
4. Mix in the matcha. Make sure there are no clumps left in the batter.
5. Stir in the almond flour, coconut flour and baking powder.
6. Add in the oat milk.
7. Spoon the batter into the madeleine molds evenly. Wet both of your index fingers and gently spread the batter with fingers so the tops are flat.
8. Bake for about 10 minutes or until the edges start to brown.

Tips for this recipe

Once you spoon the batter into the madeleine pan, the best tool for spreading the batter is… your set of fingers. Wet both of your index fingers slightly with water so the batter will not stick everywhere. 

Also, do not overfill the molds as the mixture spreads during cooking. The batter does not need to touch the edges of the individual molds.

Did you try this recipe?

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