Chocolate Alfajores Recipe (Gluten-Free)

Gluten-free chocolate alfajores are amazing!! They are soft and tender, and they melt in your mouth! They are filled with dulce de leche and end up with shredded coconut.

Chocolate alfajor with dulce de leche on a wooden surface. More chocolate alfajores behind.

About this recipe

This chocolate version of the classic Argentinian “alfajores” is amazing. The cookie is soft and tender, plus the dulce de leche and shredded coconut… it’s delicious!! They also freeze very well.

The main flour of the alfajor is cornstarch, which is why it has a delicate consistency and melts in the mouth.

They are always a good option for a birthday party, tea time, or dessert. And They are kids-friendly!!

A chocolate alfajor with dulce de leche on a white plate.

Ingredients

  • Butter: unsalted butter.
  • Corn starch: is the main flour of the alfajor, which is why it has a delicate consistency and melts in the mouth.
  • Cocoa powder: unsweetened cocoa powder.
  • Baking powder: gluten-free baking powder. I like the cookies to puff up a bit, so I add a lot of baking powder.
  • Eggs: room temperature eggs. We need egg yolks and a whole egg.
  • Sugar: white granulated sugar.
  • Vanilla extract: add flavor
  • Dulce de leche: is best dulce de leche for pastry, but you can also use the familiar. The familiar dulce de leche has less consistency, but use what you get…
  • Shredded coconut: to end up the alfajores.
Gluten free chocolate alfajor ingredients.

How to make gluten-free chocolate alfajores

Whisk corn starch, cocoa powder, and baking powder in a medium bowl. Set aside.

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

Add vanilla extract and 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 covered in the fridge for at least 1 hour.

Preheat the oven to 350F (180C).

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.

Cookie dough stretched out on a white surface. A rolling pin.

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

Cook for 10/12 minutes.

Let cool before removing.

When the cookies are completely cooled, 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.

Chocolate cookie with dulce de leche. Spoon with dulce de leche and two chocolate alfajores around.

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.

A chocolate alfajor with dulce de leche on a white plate.
Chocolate alfajor with dulce de leche on a wooden surface. More chocolate alfajores behind.

Chocolate Alfajores Recipe (Gluten-Free)

Josefina Almond Yes
Gluten-free chocolate alfajores are amazing!! They are soft and tender, and they melt in your mouth! They are filled with dulce de leche and end up with grated coconut.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Cookies
Servings 16

Ingredients
  

  • 2 cups corn starch (240gr)
  • 1 stick butter (113gr)
  • 1/3 cup granulated sugar (70gr)
  • 2 egg yolks
  • 1 egg
  • 3 tbsp cocoa powder (30gr)
  • 10 gr baking powder
  • Vanilla extract
  • Dulce de Leche
  • Shredded coconut

Instructions
 

  • Whisk corn starch, cocoa powder, and baking powder in a medium bowl. Set aside.
  • In a large bowl beat the softened butter with the sugar until creamy. Add vanilla extract.
  • 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 covered in the fridge for at least 1 hour.
  • Preheat the oven to 350F (180C)
  • 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 lightly greased or with a silicone mat.
  • 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 chocolate alfajores recipe


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