Chocolate Alfajores with Walnuts (Gluten-Free)
These chocolate walnut alfajores are soft, tender cookies made with cocoa powder and ground walnuts, then sandwiched with a generous layer of creamy dulce de leche. The combination of rich chocolate, nutty walnuts, and sweet caramel filling makes these alfajores completely irresistible. They’re a delicious twist on classic Argentine alfajores.
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Chocolate Walnut Alfajores
These chocolate walnut cookies combine soft chocolate cookies with a nutty crunch and a creamy dulce de leche filling for an irresistible treat—another fantastic alfajores, like these popular and classic alfajores recipe.
These dulce de leche sandwich cookies are rich and tender, while unsweetened cocoa powder adds plenty of chocolate flavor without making them overly sweet. They’re a delicious twist on classic Argentine alfajores and are perfect for anyone who loves chocolate and dulce de leche.
These gluten-free cookies are easy to make and are perfect for holidays, special occasions, or simply enjoying with a cup of coffee or tea. Alfajores can also be made ahead of time, and they freeze wonderfully! They’re kid-friendly, too.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Flour: gluten-free all-purpose flour blend.
- Dulce de leche: the best is Dulce de leche “repostero,” which is thicker and holds its shape better than regular dulce de leche.
- Cocoa powder: unsweetened cocoa powder gives these alfajores their deep chocolate flavor.
- Butter: unsalted butter, cold, and diced.
- Egg: a room-temperature egg is better.
- Walnuts: Ground walnuts add a subtle nutty flavor and a little texture to the chocolate cookies.
How to make gluten-free chocolate alfajores
By hand: In a medium bowl, mix gluten-free all-purpose flour, sugar, salt, and cold diced butter. Rub together with your fingertips until it resembles breadcrumbs. Add the cocoa powder and mix to combine. Add the egg and vanilla extract, followed by the ground walnuts. Mix until the dough comes together. Don’t knead the dough.
With a food processor: pulse the gluten-free all-purpose flour, powdered sugar, salt, and cold butter until the mixture resembles coarse crumbs. Add the cocoa powder, egg, vanilla, and ground walnuts and process just until the dough comes together.
Transfer the dough to the counter and gently bring it together. Do not knead the dough, as overworking it can make the cookies less tender.
Let the dough rest covered in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
Lightly flour your work surface with gluten-free flour and roll the dough to about 1 cm thick.
Cut the dough into rounds using a 1- or 2-inch round cookie cutter. Gather the scraps, gently bring them together, and repeat until you have used all the dough.
Place the cookies on the prepared baking sheets and bake for 10 to 12 minutes.
Let the cookies cool completely before removing them from the baking sheet.
Once the cookies are completely cool, spread dulce de leche over the flat side of one cookie. Top with another cookie and gently press the two together until the filling reaches the edges.
Store alfajores covered at room temperature for 3 days or in the refrigerator for up to a week. It’s best served at room temperature, so if you keep them in the fridge, take them out 10 minutes before enjoying them.
You can freeze them in an airtight container or freezer bag for up to 3 months.
Good to know: baking tips
- Chilling time. It helps prevent the cookies from spreading and makes them easier to roll and cut.
- Don’t overbake the cookies; they will become dry.
- Let the cookies cool completely before filling. Warm cookies are fragile and can soften the dulce de leche.
- Dulce de leche repostero is the best option because its thicker consistency makes it easier to sandwich the cookies.
- Serve at room temperature. If you refrigerate the alfajores, let them sit at room temperature for about 10 minutes before serving for the best texture and flavor.
You might wonder: FAQ
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 These Alfajores Ahead of Time? Yes, they’re a great make-ahead dessert. You can prepare the cookie dough ahead of time and keep it refrigerated until you’re ready to roll and bake it, or bake it and store the cookies in an airtight container until you’re ready to assemble the alfajores. Once filled, alfajores can be stored in an airtight container as well.
Can I freeze almond alfajores? Yes. You can freeze the baked cookies before filling them or the whole alfajor.
Can I use almonds instead of walnuts? Yes, you can replace walnuts with almonds or hazelnuts. The flavor will be slightly different, but both are delicious with chocolate and dulce de leche.
Make it your own: variations
- Filling: best dulce de leche, but you can also use chocolate ganache or hazelnut paste.
- Walnuts: roll the alfajores in extra chopped walnuts.
- Chocolate covered: dip half an alfajor in melted chocolate.
For more recipes with dulce de leche
- Alfajores (cookie sandwiches with dulce de leche)
- Almond alfajores
- Flan (pairs very well with dulce de leche)
- Dulce de leche crème brûlée
Gluten-Free Chocolate Walnut Alfajores Recipe
Ingredients
- 2 cups gluten-free all-purpose flour
- ⅔ cup powdered sugar (100g)
- Pinch of salt
- ½ cup unsalted butter (113g), cold and diced
- ½ cup unsweetened cocoa powder
- 1 egg, room temperature
- ½ teaspoon vanilla extract
- 1 cup walnuts (100g), ground
- ¾ cup Dulce de Leche
Instructions
- By hand: In a medium bowl, mix gluten-free all-purpose flour, sugar, salt, and cold diced butter. Rub together with your fingertips until it resembles breadcrumbs. Add the cocoa powder and mix to combine. Add the egg and vanilla extract, followed by the ground walnuts. Mix until the dough comes together. Don’t knead the dough.
- With a food processor: pulse the gluten-freeall-purpose flour, powdered sugar, salt, and cold butter until the mixture resembles coarse crumbs. Add the cocoa powder, egg, vanilla, and ground walnuts, and process just until the dough comes together. Transfer the dough to the counter and gently bring it together. Do not knead the dough, as overworking it can make the cookies less tender.
- Let the dough rest covered in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
- Lightly flour your work surface with gluten-free flour and roll the dough to about 1 cm thick.
- Cut the dough into rounds using a 1- or 2-inch round cookie cutter. Gather the scraps, gently bring them together, and repeat until you have used all the dough.
- Place the cookies on the prepared baking sheets and bake for 10 to 12 minutes.
- Let the cookies cool completely before removing them from the baking sheet.
- Once the cookies are completely cool, spread dulce de leche over the flat side of one cookie. Top with another cookie and gently press the two together until the filling reaches the edges.
Notes
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