Gluten-Free Alfajores Recipe (with Dulce de Leche)

These gluten-free alfajores are soft, delicate sandwich cookies filled with creamy dulce de leche and finished with shredded coconut. These classic Argentine alfajores de maicena have a light, melt-in-your-mouth texture thanks to the cornstarch that makes them terrific. The cookies can also be made ahead and frozen, and they’re kid-friendly. Perfect for holidays, celebrations, or a sweet treat with coffee or tea.

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About these Argentinian alfajores (dulce de leche cookies)

These gluten-free sandwich cookies are made with soft, delicate shortbread-style biscuits filled with dulce de leche, and finished with shredded coconut. They’re very popular in Argentina, “alfajores de maicena”, and they are amazing. Alfajores are very popular on this blog, and you can try different versions, like these cocoa walnut alfajores or this almond alfajores recipe.

The main ingredient in these alfajores is cornstarch, which gives the cookies their delicate, tender texture and signature melt-in-your-mouth quality. A hint of lemon adds a subtle citrus flavor that pairs beautifully with the creamy dulce de leche, while shredded coconut around the edges adds a delicious finishing touch and a little extra texture.

They’re very easy to make; you can make them ahead of time and freeze beautifully. Perfect for tea time, celebrations, and birthday parties, and they are kid-friendly!

Ingredients notes

The main ingredients for these dulce de leche cookies are:

• Flour: cornstarch and white rice flour. Cornstarch is the main flour of the alfajor and gives a delicate consistency and a melt-in-your-mouth texture.
• Butter: unsalted butter, softened at room temperature.
• Eggs: room temperature eggs are better.
• Granulated sugar: white granulated sugar.
• Lemon zest: Fresh lemon zest.
• Dulce de leche: the best is Dulce de leche “repostero,” which has more consistency. If you don’t get it, you can use regular dulce de leche, but it’s less firm.
• Shredded coconut: adds texture and flavor. It’s classic in these alfajores.

How to make easy gluten-free alfajores

Whisk cornstarch, white rice flour, baking powder, and salt 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 egg and egg yolks, one by one, while beating until combined. Add the dry ingredients and mix until well incorporated.

Let the dough chill in the fridge for at least 30 minutes.

Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper or a silicone mat.

On a lightly floured surface (gluten-free flour), roll the dough about 1cm thick. Cut out into rounds using a 1 or 2-inch round pastry cutter. Repeat the process with the remaining dough.

Place the cookies evenly spaced on the prepared baking sheets.

Bake for 10-12 minutes. Let cool before removing.

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

It’s best to serve alfajores at room temperature. So if you keep them in the refrigerator, take them out 10 minutes before serving.

Storing

Store Alfajores in an airtight container at room temperature for up to 5 days or in the refrigerator for a week. It’s best served 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.

Baking tips

• Room temperature ingredients: softened butter and room temperature eggs are better.
• Respect the dough chill time before rolling.
• Don’t overbake the cookies; they will become dry.
• Cool completely before filling.
• Serve alfajores at room temperature for better flavor and texture. The dulce de leche should be creamy.

FAQ

Are alfajores naturally gluten-free? No. Traditional alfajores are typically made with a combination of cornstarch and wheat flour, so they are not naturally gluten-free.

Can I make alfajores without cornstarch? Cornstarch gives alfajores their classic melt-in-your-mouth texture. You can replace it with potato or tapioca starch, but the texture may change. Use a smaller quantity.

Variations

• Gluten-free Flour: Replace white rice flour with gluten-free all-purpose flour.
• Filling: Best dulce de leche, but you can also use chocolate ganache or hazelnut paste.
• Lemon zest: skip this ingredient if desired.

For more gluten-free desserts (that pair well with dulce de leche)

If you love dulce de leche and you want to try more recipes that include this ingredient, here is a list of gluten-free recipes you must try!

• Cocoa and walnut alfajores
• Almond Alfajores
• Flan recipe (that pairs very well with dulce de leche!)
• Banana split (Glass dessert). Easy banana cream, dulce de leche, and chocolate trifle.
• Dulce de Leche Crème brûlée (an irresistible twist to classic crème brûlée)

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