Vegan madeleines

Vegan madeleines

Total: 35 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / piece: 86 kcal
, Fat: 6 g
, Carbohydrate: 8 g
, Protein: 1 g

Anyone who knows me knows that I'm obsessed with cookies. And not just at Christmas. I regularly bake exciting new cookies all year round. This time I've gone for a twist on a classic and have come up with vegan madeleines. I love the subtle spices combined with the bitter cacao.


25 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


120g margarine, soft
35g icing sugar
1 ½tbsp rice syrup
130g light spelt flour
40g ground hazelnuts
20g cocoa powder
1 ½tsp gingerbread spice
½tsp baking powder
1 ½tbsp oat drink (room temperature)
¾dl Aquafaba (chickpea liquid)


40g icing sugar
2tbsp oat drink
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How it's done


Beat the margarine, icing sugar and rice syrup using the whisk on a hand mixer, continue to beat until the mixture becomes lighter in colour. Mix the flour with all the other ingredients up to and including the baking powder, mix in carefully with the oat milk. Beat in the aquafaba using the whisk on a hand mixer, continue to beat until the mixture becomes firm. Carefully mix into the batter.

To shape the madeleines

Transfer the batter to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe approx. 25 madeleines onto a baking tray lined with baking paper, ensuring they are well spaced out.

To bake

Approx. 10 mins. on the bottom shelf of an oven preheated to 180°C. Remove, allow to cool slightly.


Whisk together the icing sugar and oat milk. Coat the warm madeleines with the icing and leave to dry.

Good to know
Shelf life: Store in an airtight container for approx. 1 week.

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