Gluten-Free Classic Alfajores

Indulge in the delicate sweetness of Gluten-Free Classic Alfajores, a mouthwatering twist on the beloved South American treat. These buttery, melt-in-your-mouth cookies are made with a blend of cornstarch and gluten-free flour, creating a light, crumbly texture that pairs perfectly with their rich dulce de leche filling. The dough is easy to work with, resulting in beautifully tender cookies that bake to a pale golden perfection. For an extra layer of flavor, roll the alfajores in shredded coconut, adding visual appeal and a touch of tropical flair. Perfect as a crowd-pleasing dessert or an indulgent snack, these gluten-free alfajores are a must-try for anyone seeking a classic treat with a dietary twist. Gluten-free baking has never been this elegant—or delicious!

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 20

Ingredients

• 300 grams cornstarch
• 150 grams gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 200 grams unsalted butter, softened
• 150 grams granulated sugar
• 1 teaspoon vanilla extract
• 3 large egg yolks
• 400 grams dulce de leche
• 100 grams shredded coconut (optional, for coating)

Directions

Step 1

Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the cornstarch, gluten-free flour, baking powder, and baking soda until thoroughly combined.

Step 3

In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium-high speed until light and fluffy, about 3 minutes.

Step 4

Add the vanilla extract followed by the egg yolks, one at a time, beating well after each addition until fully incorporated.

Step 5

Gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand until a soft, slightly crumbly dough forms. If the dough is too dry, add a tablespoon of milk one at a time until all ingredients bind together.

Step 6

Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.

Step 7

Lightly flour a clean surface with gluten-free flour. Roll out the dough to about 1/4-inch thickness.

Step 8

Use a round cookie cutter (about 2 inches in diameter) to cut out circles of dough. Place the cutouts on the prepared baking sheets, leaving a little space between each cookie.

Step 9

Bake in the preheated oven for 8-10 minutes or until the edges begin to lightly golden. Do not overbake; they should remain pale.

Step 10

Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 11

Once cooled, spread a generous dollop of dulce de leche on the flat side of one cookie, then top with another, pressing gently to sandwich them together.

Step 12

Optional: Roll the edges of the alfajores in shredded coconut for added flavor and texture.

Step 13

Serve immediately or store in an airtight container for up to 5 days.

Nutrition Facts

Serving size	1364.4 grams (1364.4g)

Amount per serving	% Daily Value*
Calories	5808

Total Fat 267.10g	342%
Saturated Fat 179.30g	897%
Polyunsaturated Fat 1.50g
Cholesterol 1106mg	369%
Sodium 2340mg	102%
Total Carbohydrate 808.70g	294%
Dietary Fiber 23.00g	82%
Total Sugars 356.90g
Protein 48.20g	96%

Vitamin D 87IU	435%
Calcium 1170mg	90%
Iron 7mg	36%
Potassium 2049mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 3.3%

Carbs: 55.5%