Gluten-Free Alfajores Recipe (Dulce de Leche Cookie)
Best Gluten-Free Alfajores recipe ever. This sandwich cookie with dulce de leche is soft, tender, and delicious. They have a melt-in-your-mouth texture, and the edges are rolled in shredded coconut! Kid-friendly and very easy to make! Perfect for holidays, celebrations, or as a sweet treat with coffee or tea.
Ingredients
- 2 cups corn starch (250g)
- 3/4 cup white rice flour (125g)
- 4 teaspoons baking powder (20g)
- Pinch of salt
- 2/3 cup unsalted butter, softened (150g)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 lemon zest
- 2 egg yolk
- 1 egg
- 3/4 cup dulce de leche
- 1/4 cup shredded coconut
Instructions
- Whisk corn starch, 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 eggs, one by one, and keep beating until incorporated well. 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 (corn starch) surface, 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.
- Cook 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.
Notes
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.