Pinkies up! Claire Thomas‘ remix of these classic buttery French cookies are completely gluten-free, refined-sugar-free and vegan – and ready to dip straight into a little cold-brew coffee, if you ask us. We love Claire’s idea to use the cookies as a base for delicate flavors like orange zest and vanilla…

Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they’re always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth loves them.

Tender, buttery madeleines are one of my favorite cookies to enjoy with tea, and these rich, almond-scented ones are a lovely twist on the classic. The texture is less cakey, and almond is truly the hero here, but it is the perfect base for adding some of your favorite flavors. Vanilla with a touch of cinnamon, maybe? Or cocoa with some orange zest? These little cookies can be adapted to whatever afternoon tea vibe you’re after. Enjoy!



2 cups almond flour
¼ cup coconut oil (slightly softened)
¼ cup maple syrup
1 tsp almond extract*

*Note: For a milder almond flavor, replace almond extract with pure vanilla extract.


Preheat oven to 350F.

Stir together all ingredients in a medium bowl with a rubber spatula until a soft dough is formed. Use your fingers to break up any clumps of almond flour. 

Place dough in silicone madeline mold (metal will work too, however, almond flour works best with silicone). 

Bake for 7 to 9 minutes, or until set and lightly golden brown. Cool in the pan for a few minutes, then gently flip onto a cooling rack to cool completely.

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