Location,Texas 77096,USA

Madeleine Cookies

Recipe by: Olivia Landes Truong


  • 1/2 cup coconut flour
  • 3 tablespoons cream cheese softened (We recommend Philadelphia Cream Cheese)
  • 1 Egg
  • 1/2 cup butter softened (We recommend Kerrygold Butter)
  • 1/4 cup melted butter for non-stick (if you’re using Madeleine pan mold, (We recommend Kerrygold Butter))
  • 1/2 cup erythritol or other sugar substitute (We recommend Swerve)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
  • Add the vanilla extra and egg. Beat until smooth.
  • Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
  • Place the mixture onto a piece of wax paper (or parchment paper) and mold into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
  • Place in the fridge to firm up for at least an hour.
  • Preheat the oven to 180C/350F degrees.
  • Brush melted butter into Madeleine cookie tray or line a baking tray with parchment paper.
  • Remove the dough from the fridge and cut into 1 cm slices.
  • Place the slices into Madeleine cookie tray and press into bottom of each mold or lay flat on the baking tray.
  • Bake for 15-18 minutes until golden.