I was in the mood for a cookie and experimented with a dough. It turned out to be more of a batter, pretty wet, and I thought: “I’ll put it in my Madeleine pan so it has a pretty shape.” What came out of the oven was an spongy cake like the real deal and the recipe is so simple.
I of course had my little taste testers share their thoughts and they both agreed that they prefer the unbutter version because of the roasted flavor in addition to the cacao. While I enjoy both, I felt the cashew butter offers a more creamy flavor.
1/2 cup Cashew Butter or Date Sweetened Sunbutter
1/4 cup coconut sugar*
1/4 cup raw cacao powder
1/2 tsp vanilla powder
1/4 tsp baking soda
Preheat oven to 375ºF. Grease madeleine pan with coconut oil.
Mix all ingredients except egg in food processor. Adjust sweetness if desired. Add egg & process until incorporated. Place into madeleine pan. Bake for 9-11 minutes. Be careful not to burn. Allow to cool. Enjoy.
*If using Sunbutter which creates a drier batter, you can use half coconut sugar & maple syrup.