Alfajores - gluten free, no cane sugar, lowfat, dairy intolerant with vegan options

Remember that trip you took to Argentina and you left with two scrumptious tastes: medialunas and alfajores !


We had to make alfajores for Sous Chef Rhys school project and I made too much Dulce de Leche so I said, well I have to make Alfajores.


Alfajores are a cookie that I enjoyed eating while traveling South America and my residence in Santiago, Chile for post grad university. You find these cookies scattered all over the place in shops in Argentina, along with any tools needed to get your fix from Te Mate.


The history of alfajore originates to the 16th century in southern Spain as immigrants made their way to the New World.

It found its way to Peru, a border country to Argentina, where it was used to fill up hungry Spanish soldiers.



Makes approximately 50 cookies

2 ½ cups cornstarch

1/2 cup Bob’s Red Mill gluten-free all-purpose baking flour, more for rolling pin

1/2 cup tapioca flour

1 Tablespoon flaxseed meal 

2 teaspoons baking powder

½ teaspoon baking soda

¾ cup white sugar (we use part Stevia, part coconut sugar)

½ cup shredded coconut

1/2 cup salted butter (dairy or non dairy) , melted

1 cup plain (non dairy or dairy) yogurt

3 large egg yolks (or vegan eggs)

Juice of 1/2 lemon (2-3 Tbsp juice)

½ teaspoon vanilla or almond extract

Approximately 12 ounces Dulce de Leche (see our recipe here) * depends on how much you fill each cookie to your preference

OR try it filling it with our Chocolate Ganache recipe


* 1 Vegan egg: 1 Tbsp flaxseed meal plus 3 Tbsp water combined and allow to sit for 5 mins


Preheat oven to 350 F. Grease baking sheets.

In a large mixing bowl, combine and mix cornstarch, flours, flaxseed meal, baking powder, baking soda, sugar, and coconut in a bowl.

In a separate bowl, combine and mix butter and yogurt until light and fluffy. Whisk in egg yolks, one at a time, until well combined. Add lemon juice and vanilla extract with the last egg.

Combine the contents of both bowl, mixing until dough holds together and turns into a ball. It will seem like its too moist but that is why we place in the refrigerator. Cover and refrigerate for 30 minutes to 1 hour.

Cover the rolling pin a thin layer of flour to prevent the dough from sticking. Roll out dough to about 1/4-inch thickness. Use a circular cookie cutter about 2 inch in diameter to cut cookies and place on the prepared baking sheets. Form the remaining dough into another ball and roll out again until all dough is used.

Bake for 10 minutes or until set but not browned. Remove from oven immediately to cool.

Spread underside of a cookie with approximately 1 teaspoon Dulce de Leche or more or less if you like. Sandwich together with another cookie. Allow to dry and mold together.

Place in refrigerator until ready to devour!



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