Gluten-Free Alfajores Recipe (Cornstarch alfajores)

These gluten-free alfajores de maicena are soft, delicate sandwich cookies filled with creamy dulce de leche and finished with shredded coconut. These classic Argentine treats have a light, melt-in-your-mouth texture thanks to the cornstarch, which makes them terrific.

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Gluten-free Alfajores de Maicena (Argentinian alfajores )

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!

What goes in: ingredient notes

The main ingredients for these dulce de leche cookies are:

• Cornstarch: the main ingredient in these alfajores de maicena. It gives the cookies their characteristic light, delicate, and 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 choice is Dulce de leche “repostero”; it’s thicker and holds its shape between the cookies.
• Shredded coconut: adds texture and flavor. Rolling the edges in shredded coconut is traditional for alfajores de maicena.

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. Mix in the vanilla extract and lemon zest.

Add the egg and egg yolks one at a time, mixing well after each addition.

Gradually add the dry ingredients and mix just until a soft dough forms. Do not knead or overwork the dough.

Cover the dough and refrigerate for at least 30 minutes.

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

Lightly dust your work surface with cornstarch. Roll the dough to about 1 cm thick and cut out rounds using a 1- to 2-inch cookie cutter. Gather the scraps, gently bring them together, and continue cutting.

Place the cookies on the prepared baking sheet, leaving a little space between them. Bake for 10–12 minutes. The cookies should remain pale.

Let the cookies cool completely before removing and filling them.

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.

Store alfajores in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 1 week. They’re best enjoyed at room temperature, so if you store them in the refrigerator, let them sit out for about 10 minutes before serving.

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

Good to know: baking tips

• Dulce de leche repostero. Use dulce de leche repostero; it’s thicker, and it stays between the cookies.
• Chill the dough. Chilling the dough for at least 30 minutes makes the dough easier to roll and cut.
• Don’t overwork the dough. Mix the ingredients only until the dough comes together for tender cookies.
• Don’t overbake the cookies. The cookies should stay pale.
• Cool completely before filling. Warm cookies are fragile and can soften the dulce de leche.
• Serve alfajores at room temperature for better flavor and texture. The dulce de leche should be creamy.

You might wonder: 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 use regular dulce de leche instead of dulce de leche repostero? Yes, but regular dulce de leche is softer and less thick, so it can spread or squeeze out when the cookies are sandwiched together.

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. If you don’t want to use cornstarch, here is the link to almond alfajores, an option without cornstarch.

Can I make the cookies ahead of time? Yes. You can bake the cookies ahead of time and store them in an airtight container. Fill them with dulce de leche when you’re ready to assemble.

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
• Banana split (Glass dessert)
• Dulce de Leche Crème brûlée

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