Vegan Coffee Hazelnut Madeleines
These vegan coffee hazelnut madeleines were tender, moist, cakey, and best of all, crunchy from the nuts and gooey from the chocolate chips!
coffee madeleines, madeleines, vegan madeleines
All purpose flour
You can use any sugar
You can use any milk of your choice
Strong brewed coffee, cooled
Sift the flour, salt and baking powder in a bowl.
Stir in the coconut sugar.
Whisk together the coconut oil, almond milk, coffee and vanilla extract.
Now gently fold in the flour mixture. Please don't over mix.
Fold in the hazelnuts and chocolate chips, if using.
Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
When you're ready to bake, preheat your oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12 -15 minutes or until they are golden and tops are springy to touch.
Turn them out on a cooling rack. Cool completely. Enjoy!
Vegan Coffee Hazelnut Madeleines -
-June 27, 2020