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.
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About this recipe
This chocolate version of the classic Argentinian “alfajores” is amazing, a sibling to this alfajores recipe. The cookie is soft and tender, plus the dulce de leche and shredded coconut… it’s delicious!
Alfajores are a cookie sandwich filled with dulce de leche. The main flour of the alfajor is cornstarch, which is why it has a delicate consistency and melts in the mouth.
They are easy to make and freeze very well. They are always a good option for a birthday party, tea time, or dessert. They are kid-friendly!
Ingredients
The main ingredients of the recipe are:
- 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.
- Salt: enhances flavors.
- Eggs: room temperature eggs. We need egg yolks and a whole egg.
- Sugar: white granulated sugar.
- Vanilla extract: add flavor
- Dulce de leche: is the 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.
How to make GF chocolate alfajores
Whisk corn starch, cocoa powder, salt, and baking powder in a medium bowl. Set aside.
In a large bowl beat the softened butter with the sugar until creamy. Incorporate vanilla extract.
Add the egg, and the egg yolks, 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 350°F (180°C).
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 in 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.
Storing
Alfajores can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator.
It’s always best to eat them at room temperature, so if you keep them in the refrigerator, take them out 10 minutes before eating.
You can also freeze them in an airtight container or freezer bag for up to 3 months.
For more related recipes
- Alfajores (cookie sandwiches with dulce de leche)
- Flan
- Banana Bread
- Banana Split (glass dessert)
- Brigadeiros
Chocolate Alfajores Recipe (Gluten-Free)
Ingredients
- 2 cups corn starch
- 1/4 cup cocoa powder (25gr)
- Pinch of salt
- 10 gr baking powder
- 1/2 cup plus 1 tablespoon unsalted butter, softened (127gr)
- 1/3 cup granulated sugar
- Vanilla extract
- 2 egg yolks
- 1 egg
- Dulce de Leche
- Shredded coconut
Instructions
- Whisk corn starch, cocoa powder, salt, and baking powder in a medium bowl. Set aside.
- In a large bowl beat the softened butter with the sugar until creamy. Incorporate vanilla extract.
- Add the egg and the egg yolks, 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 350°F (180°C)
- 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 in 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.
