Vegan Lemon Basil Chia Seed Madeleines

These delicate and beautiful cake like French cookies have always intrigued me. It is a relatively easy recipe but the result is these fluffy delicate cookies! The classic recipe calls for eggs and that is exactly how I made it the first time. But I have been wanting to experiment with an eggless version too. Then it occurred to me, why not try a vegan version instead?

Vegan Lemon Basil Chia Seed Madeleines
Vegan Lemon Basil Chia Seed Madeleines

Well this recipe is inspired by some beautiful fresh Summer flavours of Lemon and Basil but you can enjoy these cookies all year round. A cup of tea, coffee or even milk will make for a perfect combination! Basil is a savoury flavour but it works wonderfully well in this recipe along with lemons. The combination of basil and lemon zest brings a very beautiful, almost floral aroma to these madeleines!

This version here is almost as healthy as a madeleine can get. With the goodness of almonds, wholegrain flour, natural unrefined sugar (you can use any sweetener of your choice), extra virgin olive oil, plant based milk and fresh lemon! Don't these ingredients sound exciting?

I used spelt flour for making these madeleines, simply because I had some spelt flour that was about to go bad. Regular all purpose flour or wholewheat flour (aata) will work perfectly in this recipe.

Here is what you will need:


2/3 Cup - Almond flour

1/3 Cup - Spelt flour/Whole wheat flour (aata)

1/4 Cup - Corn flour

1/2 Cup - Any plant based milk of your choice (I used coconut milk)

1/4 Cup - Natural brown sugar/Powdered jaggery/Coconut sugar

1/4 Cup - Azafaran Olive oil infused with Basil

1 Tsp - Chia seed

Zest of 1 Lemon

1 Tsp - Lemon juice

1/4 Tsp - Salt

1/2 Tbsp - Baking powder


- In a bowl, combine the milk and sugar and give it a thorough whisk.

- Add in the lemon juice, lemon zest and olive oil next and give it another mix.

- Now place a sieve over the bowl and add the flours, baking powder and salt.

- Shift these dry ingredients into the bowl.

- Whisking gently, mix all the dry ingredients into the wet mixture.

- Cover the bowl with a plastic wrap and place it in the refrigerator overnight or at least for an hour.

- Before baking, grease a madeleine tray generously with oil. If you are using a metal tray, dust the tray with some aata or rice flour after greasing.

- Add the chia seeds into the batter and mix thoroughly using a spatula.

- Pour one tablespoon batter into each madeleine cavity and bake the madeleines in a preheated oven at 180C for around 12-15 minutes or until the madeleines are risen and the edges start to turn golden.

- Let the madeleines cool completely.

- You can melt some white chocolate and dunk one part of the madeleines into the chocolate.

- Sprinkle some chopped pistachios or almonds over the chocolate and enjoy the madeleines!


- This is a simple recipe and nothing much can go wrong. If you don't have almond flour, you can grind 1/2 cup whole or blanched almonds with the flour (proportions mentioned above) and use this for the recipe.

- If you do not have the basil infused olive oil, regular extra virgin olive oil will also work. But basil gives a very beautiful aroma to these madeleines. So I will recommend infusing some chopped basil with some olive oil at home and then using this oil in the recipe.

- For infusing herbs into oil, you can roughly chop or crush the herbs, add these to a clean and dry jar and add extra virgin or cold pressed olive oil to this jar.

- Secure the lid tightly and keep the jar in a cool, dry place for the herbs to infuse with the oil for a few days.

- Do refrigerate the batter for at least an hour before baking the madeleines.

Vegan Lemon Basil Chia Seed Madeleines
Vegan Lemon Basil Chia Seed Madeleines

I hope you give these delicious almost cake like cookies a try. If you do, I would love to hear your experience here or on Instagram!

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