Breakfast/ Fodmap/ Sweets

Gluten Free Mastic Dark Chocolate Madelines

Gluten Free Dark Mastic Chocolate Madelines

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Serves: 12 Cooking Time: 40 min active ( 2 hr inactive)


  • 50 g room temperature grass fed butter
  • dash sea salt
  • 25 g almond milk
  • 1 farm fresh egg, at room temperature
  • 1/8 cup organic granulated sugar
  • 4 tbsp organic Maple Syrup
  • 100 g Gluten Free flour ( mine was from Trader Joes)
  • 2 tbsp baking powder
  • 1 oz Mastic liquor ( such as Skinos)
  • 1 tsp Mastic Powder
  • 1 tsp Cinnamon ( plus more for dusting)
  • 4 tbsp organic Cacao powder
  • 1/2 dark chocolate bar
  • 2 tbsp water
  • Maldon Sea Salt ( optional)



Preheat oven to 350F and lightly grease the Madeline pan.


In a stand mixer place in the butter, dash of salt, and sugar and mix on low. While mixer is still running add the almond milk, egg, and maple syrup. Turn the mixer off and add all the flour, cacao, and cinnamon and beat on low.


In a separate cup add the baking and mastic powder before pouring the Mastic liquor on top and giving it a quick stir, add to the stand mixer bowl and continue to blend until incorporated.


Use a spoon to place one large scoop of the batter per Madeline, if there is extra batter add it to the Madelines that you weren't as generous with so they are all even.


Bake for 20 minutes, shut oven and let them cool down for at least 1 hour before popping them out of the pan.


Place the Madelines on a plate and have a wire rack ready that sits on top of a piece of aluminum foil ( this is to catch any chocolate that drips down)


In a bowl add the dark chocolate and water and microwave for 20 second increments, stirring the mix and careful not to burn the chocolate. It should take about 40 seconds or 2 times in the microwave at 20 second each.


Dip one end of each Madeline in the chocolate, using the spoon to cover at least half before placing them along the perimeter of the wire rack with the chocolate part overhanging a bit. Repeat this with all 12 Madelines and give a generous dusting of cinnamon before placing a few Maldon seat salt flakes on the melted chocolate side.


Grab the wire rack by pinching the aluminum foil where there is no cookie and place in the fridge to set the warm chocolate for 1 hour. Ready to eat!


Can be stored all together once they have cooled down in a plastic or glass container in the fridge.


The hardest thing about avoiding gluten, especially if you love food, is the comprise you make. There have been wayy to many times where I momentarily weighed the pros of avoiding that crunchy, fluffly goodness that comes with gluten products and the con of the aftermath on my gut. The gluten always wins, I will suffer for it, its just too good. Im lucky enough to not suffer from Celaic so I actually have the option to consume gluten products, but I try to reserve that for dining out and try to go gluten free at home. This creates other issues because I need to have my cake and eat it to- literally. In my quest for gluten free homemade goods, a near impossible task of making one of my favorite French cookies, the Madeline, both gluten and almost lactose free was a bit daunting. Gluten free flours in my opinion always fall short, but on a recent trip to Trader Joes, I decided to go for it and if it was horrible then I would only be out in the single digits instead of the double…

I made the dough in a stand mixer because I was too lazy to stir a spoon, we all have those days. The batter was a bit thick when it when into the Madeline pan so I was anticipating a big block of inedible gluten free junk to exit the oven. Since its low in added sugar, I needed to amp up the sweetness factor to satisfy a longing for dessert so they were dipped in a dark chocolate and topped with cinnamon and Maldon sea salt flakes. After setting in the fridge to cool down and harden the chocolate, it was time to test it and see if its Toasty worthy. At stake is not only the flour, my farm fresh egg, magnificent cinnamon, vanilla, but also the expensive chocolate I decided to dip it in so it had better live up to expectations. The outside chocolate shell is broken and while that mixes with the crunchy salt bits, the pops of air in the Madeline are exposed to reveal the lightest and softest Madeline I have ever had. The flavor profile is perfection. From now on, I only want gluten free Madelines. I threw in Mastic booze and powder which might be the secret to this entire thing, it likely wont be available at your local store but you can buy it online from Amazon or here.

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