Alfajores Sin Gluten: Recipe and Cost Guide

Alfajores sin gluten are tender South American sandwich cookies made with a buttery, crumbly dough and a dulce de leche filling, often finished with coconut around the edges. This recipe uses a gluten-free flour blend and cornstarch for a delicate bite; its “precio” is best estimated from local ingredient costs because prices vary by place and brand.

Ingredients

1 cup (125 g) gluten-free all-purpose flour blend, preferably one containing xanthan gum
1 cup (120 g) cornstarch
½ teaspoon (2 g) baking powder
¼ teaspoon (1 g) fine salt
½ cup (113 g) unsalted butter, softened
⅔ cup (80 g) powdered sugar
2 large egg yolks, about 36 g without shells
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) finely grated lemon zest, optional
¾ cup (240 g) thick dulce de leche, plus a little more if needed
½ cup (40 g) finely shredded unsweetened coconut, for the edges
1 tablespoon (8 g) powdered sugar, for dusting, optional

Instructions

Mix the dry ingredients. Whisk the gluten-free flour, cornstarch, baking powder, and salt together in a medium bowl until evenly combined. Set aside.
Cream the butter and sugar. In a separate bowl, beat the softened butter and powdered sugar for 2–3 minutes, until smooth and creamy. Beat in the egg yolks, vanilla, and optional lemon zest. Scrape the bowl so the mixture is even.
Make and chill the dough. Add the flour mixture in two additions, mixing gently just until a soft dough forms. If it looks dry and sandy, press it together with your hands; avoid adding extra liquid unless it truly will not hold. Shape into a flat disk, wrap, and refrigerate for 30 minutes. Chilling helps the dough roll without crumbling.
Heat the oven and prepare pans. Near the end of chilling, heat the oven to 350°F (175°C). Line two baking sheets with parchment. Leave space between oven racks so the cookies bake evenly.
Roll and cut. Place the dough between two sheets of parchment and roll it to about ¼ inch (6 mm) thick. Cut 2-inch (5 cm) rounds, then transfer carefully to the prepared sheets with a thin spatula. Gather scraps, press them together gently, and reroll once. If the dough softens or cracks, chill it for 5–10 minutes before continuing.
Bake the cookies. Bake one sheet at a time for 10–12 minutes, until the tops look set and the bottoms are only lightly colored. These cookies should stay pale rather than brown. Cool on the pan for 5 minutes, then move them carefully to a rack and cool completely, about 15 minutes. They are fragile while warm.
Fill and finish. Turn half the cooled cookies bottom-side up. Spoon or pipe about 1 tablespoon (20 g) of dulce de leche onto each, leaving a small border. Place another cookie on top and press gently until the filling reaches the edge. Roll the edges in shredded coconut and dust the tops with powdered sugar if desired. Let the assembled alfajores stand for 10 minutes before serving so the filling settles.

Tips

Check the flour label. Use a certified gluten-free blend if avoiding gluten for celiac disease or an allergy, and check that the baking powder, coconut, and dulce de leche are also gluten-free. Prevent cross-contact by using clean bowls, utensils, and baking sheets.
Choose the right blend. A blend with xanthan gum is easiest to handle. If yours has no binder, add ¼ teaspoon (about 1 g) xanthan gum; otherwise the cookies may break more readily. Blends absorb liquid differently, so judge the dough by whether it presses together.
Keep the dough cool and handle gently. Gluten-free dough can crack when rolled. Work between parchment, press cracks together, and chill briefly if it becomes sticky. Don’t add lots of flour for dusting, which can make the cookies dry.
Use thick filling. Thick dulce de leche keeps the sandwiches neat. If yours is loose, chill it before filling; too much or runny filling can make the cookies slide apart.

Serving Suggestions

Serve alfajores at room temperature with coffee, tea, or a glass of milk. They make a good small dessert after a meal, and one cookie is usually satisfying because the filling is rich. Arrange them in a single layer or with parchment between layers to protect the delicate tops. For a simple presentation, leave some plain and roll the rest in coconut so guests can choose.

Variations

For a more traditional South American-style finish, use finely shredded coconut around the sides; regional and family recipes vary in dough flavor, thickness, and decoration. A little lemon zest brightens the buttery dough, while orange zest gives it a warmer citrus note. You can replace vanilla with ½ teaspoon (2.5 ml) almond extract, but its flavor is stronger, so use it sparingly.

For a chocolate variation, replace 2 tablespoons (15 g) of the gluten-free flour with unsweetened cocoa powder. The dough may be a touch drier, so bring it together gently rather than adding extra liquid immediately. If coconut is unsuitable, leave the edges plain or roll them in finely chopped gluten-free toasted nuts, taking care to label the allergen.

Storage and Reheating

Store assembled alfajores in an airtight container at cool room temperature for up to 2 days, or refrigerate them for up to 5 days. Refrigerate within 2 hours of assembling, especially in a warm room; bring chilled cookies to room temperature for about 20 minutes before serving for a softer filling. Keep them in a single layer when possible, or separate layers with parchment.

For longer storage, freeze the unfilled cookies in an airtight container for up to 2 months and thaw at room temperature before filling. Filled cookies can also be frozen, though the texture may soften slightly after thawing. These cookies are not reheated; warming them can melt the dulce de leche and make the delicate shells break.

Frequently Asked Questions

How much does it cost to make gluten-free alfajores?
There is no single reliable price because gluten-free flour, butter, and dulce de leche vary widely by country and shop. To estimate your batch cost, add the price of the amounts used from each package, then divide by 12 for an approximate cost per cookie. Specialty flour and ready-made dulce de leche are often the biggest variables.

Can I make the dough ahead?
Yes. Wrap the dough tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for about 10 minutes if it is too firm to roll, then work between parchment. You can also freeze the wrapped dough for up to 1 month; thaw it overnight in the refrigerator.

Why did my cookies crumble?
They may have been rolled too thin, baked too long, or moved while warm. Gluten-free dough is naturally more delicate, so keep the rounds around ¼ inch (6 mm) thick and let them cool on the pan for 5 minutes before transferring. If the raw dough crumbles, press it together rather than kneading in extra flour.

Can I use cornstarch instead of gluten-free flour?
No. Cornstarch alone cannot provide the structure needed for these cookies, and the dough would be extremely fragile. Use a gluten-free all-purpose flour blend as listed; a blend containing rice flour and a binder is a practical option.

Can I make the cookies dairy-free?
You can try a firm dairy-free baking stick in place of butter, using the same weight, and choose a dairy-free dulce de leche alternative. Soft tub spreads can make the dough greasy, and the flavor and texture will differ. Confirm that every substitute is gluten-free as well.

Are alfajores from one particular country?
Alfajores are enjoyed across several countries in Latin America, with especially well-known versions in Argentina, Peru, and Uruguay. Recipes differ in their dough, filling, size, and toppings, so this gluten-free version is one practical variation rather than a single definitive style.

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