Paleo Madeleines
Serves: 24 cookies
These traditional shell-shaped cakey cookies are paleo-ified with a combination of arrowroot and coconut flour replacing the wheat flour.
  1. Preheat the oven to 350 degrees. Grease two madeleine pans (available here) well with coconut oil or ghee.
  2. In a small bowl whisk together the coconut flour, arrowroot starch, baking soda, baking power, salt, and lemon zest.
  3. Crack the eggs separating the egg whites from the egg yolks into two separate bowls. Using a hand mixer, whip the egg whites into light and fluffy, set aside.
  4. In another bowl, beat together the egg yolks, raw honey, and vanilla. Mix in the coconut milk and lemon juice. Then pour in the melted coconut oil, while mixing on low.
  5. Slowly add in the dry ingredients to the wet and mix until incorporated, scrape down the sides of the bowl.
  6. Fold the egg whites into the batter.
  7. Use a cookie scoop to evenly divide the batter among the greased madeleine molds in the pans. You should fill the madeleine molds just about entirely.
  8. Place the madeleine pans in the oven, and bake for 10-15 minutes or until baked all the way through and a toothpick comes out clean.
  9. Let cool in pans for 5 minutes before turning over on a wire rack to take out of pan and cool. Enjoy with a cup of tea or on their own!
Make sure to grease pans well so that the madeleines come out easily. Put madeleine pans on a baking sheet to make it easier for putting in and taking out of the oven.
Recipe by Empowered Sustenance at