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Gluten Free Lemon Madeleines Mummies Cookies
Makes 27 cookies
Ingredients
Cookies:
1
cup
gluten free flour
I used King Arthurs Gluten free measure for measure flour
10
Tbsp
butter
1/2
cup
maple sugar
substitute any type of sugar you like
2
large eggs
1
tsp
vanilla extract
2
tsp
lemon zest
1/4
tsp
vanilla extract
1/4
tsp
salt
For coating:
1
cup
white chocolate chips
1
tsp
coconut oil
54
candy eyes
substitute mini chocolate chips if you don’t have candy eyes
Instructions
Instructions for cookies:
Melt butter and set aside
Crack eggs in a medium bowl and add maple sugar
With a handheld mixer or stand mixer, mix until mixture is creamy (3-4 minutes)
Add vanilla extract, lemon extract, lemon zest, salt, and mix
Add a little bit of the flour at a time and mix until incorporated, and continue until all the flour is added
Add cooled, melted butter, a little at a time, mix, until all butter is incorporated
Add the batter to greased Madeline cookie sheets or silicone molds
Bake 375°F for 10-12 minutes or until golden brown
Transfer to a wired rack and let cool
Instructions for coating:
Add white chocolate chips and coconut oil in a bowl and melt in microwave on 15 second intervals, mixing throughout, and continue until melted.
Dip your cooled cookies half way into the white chocolate mixture
Add 2 candy eyes to each cookie
Add rest of the melted chocolate to a zip lock bag, snip off small piece on end, and drizzle on top to create the mummy look
Refrigerate cookies until the chocolate is set
I like to keep mine stored in an airtight container in refrigerator and enjoy at room temperature
Notes
If your gluten free flour doesn't contain any guar gum, xanthum gum, or tapioca flour. Add 1/4 cup of either one of these to your flour mixture.