MAKES 2 DOZEN

PREP TIME: 15 mins

COOK TIME: 10 - 12 mins

TOTAL TIME: 25 mins

95 Calories

Ingredients:

• 1 cup flour + 1/4 cup for pan. Use King Arthur Measure for Measure Flour to make this gluten-free.
• 1/3 cup cocoa
• 1/2 teaspoon baking powder
• pinch of salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/3 cup Rocky Mountain Olive Oil Mandarin Orange Infused Olive Oil or Blood Orange Fused Olive Oil + 1 tablespoon for greasing pan

Directions:

Preheat the oven to 375.

Grease a 12 portion madeleine pan with with mandarin olive oil and then dust with flour.

Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots.

Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.

Immediately un-mold the cookies and place on a to a rack to cool. 

Allow to cool and enjoy. These are best fresh, the day they're made.