Alfajores Recipe (Gluten-Free)

Best gluten-free alfajores are soft and tender. Mixed with the dulce de leche and coconut, are really tasty!! Kids friendly and very easy to make!

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Two "alfajores" with dulce de leche on a pink plate. Ligh blue background.

About this recipe

Gluten-Free Alfajores are amazing!! They are undetectably gluten-free, you won’t notice the difference.

The soft cookies with a hint of lemon flavor, mix with the dulce de leche and the touch of coconut, makes them a success. The main flour of the alfajor is cornstarch, which is why it has a delicate consistency and melts in the mouth.

These Argentinian pastry classics are very easy to make, and they freeze well too. Ideal for tea time and birthday parties, and they are kids friendly!!

A hand holding an alfajor with dulce de leche on a blue background.

Ingredients

  • Corn starch: is the main flour of the “alfajor”.
  • White rice flour: I think that white rice flour is the best for this recipe. I haven’t tried another gluten-free flour.
  • Butter: unsalted butter softened.
  • Eggs: room temperature eggs are better.
  • Granulated sugar: white granulated sugar.
  • Baking powder: gluten-free baking powder. I like the cookies to puff up a bit, so I add a lot of baking powder.
  • Lemon zest: fresh lemon zest gives a hint of lemon flavor that is amazing.
  • Dulce de leche: dulce de leche for pastry is best, has more consistency, if not the one you have.
Gluten free "alfajores" ingredients.

How to make Gluten Free Alfajores

Whisk corn starch, white rice flour, baking powder, and xanthan gum in a medium bowl. Set aside.

In a large bowl beat the softened butter with the sugar until creamy.

Add vanilla extract and lemon zest.

Add the eggs, one by one, and keep beating until incorporated well.

Add the dry ingredients and integrate everything until you get homogenous cookie dough.

Let chill the dough in the fridge for 30 minutes.

Preheat the oven to 340°F.

On a lightly floured (corn starch) surface roll the dough about 1cm thickness. Cut out into rounds using a 1 or 2-inch round pastry cutter. Repeat the process with the remaining dough.

Place the cookies on a baking sheet with a silicone mat or lightly greased.

Cook for 10/12 minutes.

Let cool before removing.

Spread with dulce de leche into one side of one cookie. Top with another cookie and gently press together. Roll the sides in shredded coconut.

A cookie with dulce de leche on a white plate, more cookies on the side.

Storing

Alfajores can be stored in an airtight container at room temperature for up to 5 days or in the fridge. It’s always best to eat them at room temperature, so if you keep them in the fridge, take them out 10 minutes before eating.

You can also freeze them in an airtight container or freezer bag for up to 3 months.

Two "alfajores" with dulce de leche on a pink plate. Ligh blue background.

Alfajores Recipe (Gluten-Free)

Josefina Almond Yes
Best gluten free alfajores are soft and tender, mixed with the dulce de leche and coconut, are really tasty!! Kids friendly and very easy to make!
5 from 1 vote
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Cookies
Servings 12

Ingredients
  

  • 2/3 cup unsalted butter (150gr)
  • 1/2 cup granulated sugar (100gr)
  • 2 egg yolk
  • 1 egg
  • 3/4 cup white rice flour (125gr)
  • 2 cups corn starch (250gr)
  • 20 gr baking powder
  • 3 gr xantham gum
  • 1/2 lemon zest
  • vanilla extract

Instructions
 

  • Whisk corn starch, white rice flour, baking powder, and xanthan gum in a medium bowl. Set aside.
  • In a large bowl beat the softened butter with the sugar until creamy.
  • Add vanilla extract and lemon zest.
  • Add the eggs, one by one, and keep beating until getting a homogenous cream.
  • Add the dry ingredients and integrate everything until you get homogenous cookie dough.
  • Let chill the dough in the fridge for 30 minutes.
  • Preheat the oven to 340°F.
  • On a lightly floured (corn starch) surface roll the dough about 1cm thickness. Cut out into rounds using a 1 or 2-inch round pastry cutter. Repeat the process with the remaining dough.
  • Place the cookies on a baking sheet with a silicone mat or lightly greased.
  • Cook for 10/12 minutes.
  • Let cool before removing.
  • Spread with dulce de leche into one side of one cookie. Top with another cookie and gently press together. Roll the sides in shredded coconut.
Keyword Gluten free alfajores


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