Around this time last year I was boarding a flight to Paris for the holidays. Today, I was thinking back on this magical adventure and all of the delightful pastries I experienced. One of the most memorable treats there were the madeleine, which I was inspired to recreate using paleo ingredients.


1/3 C Coconut Flour
4 Eggs
1/3 C Maple Syrup
scrape vanilla seeds from 1/2 vanilla pod
1/2 tsp baking soda
1/4 tsp apple cider vinegar

Dipping Sauce
1/3 C Maple Syrup
3 tbsp unsweetened organic cocoa powder
scrape vanilla seeds from 1/2 vanilla pod
pinch of cinnamon


  • Preheat oven to 350 degrees
  • In a mixer, fitted with a paddle attachment, mix coconut flour, baking soda and vanilla
  • With the mixer on low, add in the maple syrup and apple cider vinegar
  • Once the maple syrup is incorporated, add in the eggs one at a time
  • Pour into a greased madeline pan
  • Bake for 15-20 minutes (until a toothpick comes out clean)
  • Once baked, set madelines aside on cooling rack to begin making the dipping sauce


  • In a small bowl pour in the maple syrup
  • While whisking, add in the cocoa powder 1 tbsp at a time (ensure the cocoa powder is fully incorporated before adding the next tbsp)
  • Finally, add in the cinnamon and vanilla seeds
  • Dip the madeleine in the sauce one a time in any design you choose.
  • You can also crush up some raw nuts and dip the madeleine into the nuts after they’re coated in chocolate sauce