1-Preparation: Start by lightly greasing a madeleine pan and preheating your oven to 350°F (175°C) this sets the stage for even baking and those signature shell shapes. Once that’s done, sift together the cake flour, baking powder, and salt in a bowl to get rid of any lumps and ensure everything mixes evenly.

2-Melting and Mixing: Next, melt the vegan butter and peanut butter together in a pan over low heat, then whisk in the brown sugar until it’s all combined and smooth. This step brings out the rich, nutty flavors that make these madeleines irresistible. Gradually add the almond milk, lemon juice, aquafaba or flax egg, and vanilla extract, whisking until the mixture is silky and well-blended it’s like creating a cozy base for your batter.

3-Folding and Baking: Now, gently fold the dry ingredients into the wet ones, being careful not to overmix so your madeleines stay tender and airy. Divide the batter evenly into the pan cavities, filling each one about halfway to allow for rising. Pop them in the oven and bake for around 20 minutes, until the edges turn golden and the centers spring back when lightly pressed. After baking, let them cool completely before dipping the tips into melted chocolate chips and sprinkling with chopped peanuts for that extra crunch.