Gluten-Free Madeleines

Mix egg replacer and water. Set aside.

Grease madeleine pans and store in the refrigerator. Using a hand mixer or a stand mixer with the whisk attachment, beat egg replacer and sugar until combined. Add vanilla extract and mix.

Fold in flour, baking powder, and salt until combined. Mix in melted butter. Spoon dough into greased Madeleine pans: drop about 1 tablespoon dough into the center of each mold and tap on the counter a few times but do not spread. Chill dough in refrigerator for 30 minutes.

Preheat oven to 375°F. Bake 8–10 minutes or until centers of cookies spring back when pressed. Transfer cookies to a wire cooling rack immediately after removing from oven.