Gluten-Free Alfajores Recipe: Delicious Sandwich Cookies with Dulce de Leche

The Ultimate Treat: Gluten-Free Alfajores

When it comes to desserts, gluten-free options can be hard to come by. Luckily, there is one treat that is naturally gluten-free and delicious – alfajores. These sweet sandwich cookies filled with creamy dulce de leche are a staple in many Latin American countries and have gained worldwide popularity.

A Delicious Gluten-Free Option

Alfajores have been enjoyed for centuries, and with good reason. The cookie has a soft and crumbly texture that melts in your mouth with every bite, while the dulce de leche filling adds a rich and caramel-like flavor that perfectly balances the sweetness of the cookie. And now, with gluten-free versions available, even those with dietary restrictions can indulge in this heavenly treat.

A Latin American Classic

Originally from Spain, alfajores became a popular treat in many Latin American countries, including Argentina, Peru, and Uruguay. Each country has its own variation, with some using cornstarch instead of flour, and others adding cocoa powder or coconut to the dough. However, the main ingredient, dulce de leche, remains a constant in all versions.

The Perfect Gift

Alfajores have become a popular gift for holidays, birthdays, and other special occasions. With their delicate and beautiful packaging, they make a great present to share with loved ones. Plus, gluten-free versions allow even more people to enjoy the deliciousness of these cookies.

A Versatile Treat

Alfajores can be enjoyed as an afternoon snack, a dessert, or as a sweet breakfast treat with a cup of coffee or tea. They can also be served in many creative ways: crumbled over ice cream, used as a crust for cheesecakes or pies, and even incorporated into cocktails.

Worldwide Popularity

Alfajores have become so popular around the world that many countries have adopted their own versions. In the Philippines, they are known as “alfajores de Manila” and are filled with a luxurious yema filling made from egg yolks and condensed milk. In Italy, they are called “baci di dama” and are filled with hazelnut cream. And in the United States, alfajores have become a trendy dessert in many bakeries and cafes.

The Bottom Line

Gluten-free alfajores are the perfect treat for those with dietary restrictions, as well as anyone looking to indulge in a sweet and delicious dessert. With their delicate texture and rich flavor, they are sure to be a hit with anyone who tries them. Whether you’re enjoying them as an afternoon snack or gifting them to loved ones, alfajores are the ultimate treat that everyone can enjoy.
gluten free alfajores	aka gluten free sandwich cookies with dulce de leche alfajores


– 1 1/2 cups Gluten-Free All-Purpose Flour
– 1 cup Cornstarch
– 1/2 cup Powdered Sugar
– 1 tsp Baking Powder
– 1/2 tsp Baking Soda
– 1/2 tsp Sea Salt
– 3/4 cup Unsalted Butter, chilled and cut into cubes
– 2 Egg Yolks
– 2 tbsp Whole Milk
– 1 tsp Pure Vanilla Extract
– 1 1/2 cups Dulce de Leche
– 1/2 cup Shredded Coconut, toasted


1. In a large mixing bowl, whisk together the gluten-free flour, cornstarch, powdered sugar, baking powder, baking soda, and sea salt until combined.
2. Add chilled and cubed unsalted butter to the flour mixture. Using a pastry blender or a fork, blend until mixture is crumbly.
3. In a small mixing bowl, whisk together the egg yolks, whole milk, and pure vanilla extract.
4. Pour the egg yolk mixture over the dry mixture and mix until it forms a dough.
5. Roll the dough into a flat disk and wrap in plastic wrap. Chill in the refrigerator for an hour or overnight.
6. Preheat oven to 350°F. Line a baking sheet with parchment paper.
7. Roll out the dough on a lightly floured surface to 1/4-inch thickness.
8. Using a round cookie cutter, cut out circles from the dough.
9. Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until lightly golden brown on the edges.
10. Remove from the oven and let cool completely.
11. Spread Dulce de Leche on the flat side of half of the cookies and top with the other half.
12. Roll the edges of the cookies in the toasted shredded coconut.
13. Serve and enjoy!

Ask the Chef – Tips & Tricks

Chill the Dough: Chilling the dough is crucial to prevent the cookies from spreading too much while baking. It also helps the flavors develop. Make sure to chill it for at least an hour or up to overnight for best results.
Use Gluten-Free Flour: The recipe calls for gluten-free all-purpose flour, which has a different texture and behavior compared to regular flour. Be sure to measure the flour correctly and avoid over-mixing the dough to prevent it from becoming tough.
Toasting the Coconut: Toasting the shredded coconut brings out its nutty flavor and makes it crunchier. You can do this in a pan over low heat or in the oven, being careful not to burn it. Keep a close eye on it and stir occasionally.
Assembly: Be gentle when assembling the cookies. If you press too hard, the dulce de leche might ooze out from the sides. You can also use a pastry bag to spread the dulce de leche more evenly and neatly.
Storing the cookies: Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days. If you stack them, place a piece of parchment paper between the layers to prevent them from sticking together. For longer storage, you can freeze the cookies for up to 1 month.

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