Gluten Free Alfajores Recipe – Argentina’s Sweet Shortbread Sandwich Cookies

Difficulty:

5/5

Serves:

18 PEOPLE

Prep Time:

3 hours 10 mins minutes

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Gluten Free Alfajores Recipe – Dulce De Leche Shortbread Sandwich Cookies (Argentina)

These Gluten-Free Alfajores Recipe are Argentina’s most beloved cookie—delicate, buttery, and impossibly tender. Featured on Global Street Eats with Chef Devan Rajkumar, this street food recipe transforms simple ingredients into a luxurious dessert layered with homemade dulce de leche, toasted coconut, and a hint of chocolate. A bite of these cookies instantly transports you to Buenos Aires, where street vendors, bakeries, and cafés all proudly feature this iconic treat.

The Inspiration

Across Argentina, alfajores are not just cookies—they’re a cultural symbol, found everywhere from wine regions to coastal boardwalks. The soft crumb and caramel filling reflect centuries of culinary exchange, tracing their roots back to Spain’s Moorish past and evolving into the buttery shortbread sandwiches that Argentinians cherish today.

In Global Street Eats, Devan Rajkumar explores this tradition with a modern twist: a gluten-free version that keeps all the rich flavor and melt-in-your-mouth texture of the original. Here, dulce de leche made from simmered condensed milk infuses every bite with warm caramel tones, while the blend of almond and coconut flours gives the dough a subtle nuttiness and lightness. Finished with toasted coconut and optional chocolate drizzle, these cookies balance elegance and indulgence in perfect harmony.

Ingredients

1 1/8 cups (270ml) cornstarch
½ cup (120ml) coconut flour
½ cup (120ml) almond flour
1 tsp (4.9ml) baking soda
¼ tsp (1.2ml) salt
10 tbsp (147.9ml) room temperature butter
2/3 cup (160ml) granulated sugar
3 egg yolks
1 ½ (360ml) tsp vanilla paste
1 can sweetened condensed milk
½ cup (120ml) toasted shredded coconut
¼ cup (60ml) semi-sweet chocolate, optional

Method

Remove the paper label from the can of sweetened condensed milk. Place the can on its side at the bottom of a large pot and fill the pot with water so that it covers the can by at least 2 inches. Heat the pot over high heat until the water starts to simmer, then turn the heat down to maintain a simmer and cook for 3 hours. Carefully remove the can from the water using tongs and allow it to cool completely before opening so that the hot contents do not shoot out from the pressure and burn you.
Whisk together the cornstarch, coconut flour, almond flour, baking soda, and salt in a bowl.
In the bowl of a stand mixer fitted with a paddle attachment – or using an electric hand mixer – cream together the butter and sugar on medium speed for about 1 minute. Turn the mixer to low and add in the egg yolks and vanilla paste. Carefully pour in the dry ingredients and continue mixing just until the dough comes together.
Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes to firm up.
Preheat the oven to 350 F (175 C).
Lightly dust the counter with cornstarch and roll out to the dough to 1/8 inch thickness. Use a 2-inch round cookie cutter to cut out 36 cookies. Use an offset spatula to transfer those cookies to 2 parchment lined baking sheets.
Bake the cookies for 10 minutes, or until they are very lightly golden brown. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Spread a 1/8 inch thick layer of dulce de leche on the bottom of one cookie and sandwich with the bottom of another cookie. Repeat with the remaining cookies to form 18 sandwiches.
Place the toasted shredded coconut on a plate and roll the edges of the cookies in the coconut to coat.
If using the chocolate, melt it in a microwave for 30 seconds. Use a fork to drizzle the chocolate over the cookies for garnish and allow it to solidify before serving. Store in an airtight container at room temperature for 3-5 days.

Serving Suggestions

Serve Gluten-Free Alfajores Recipe with coffee, espresso, or yerba maté for a true Argentine-style treat. They shine as a dessert platter centerpiece during celebrations or as beautifully packed gifts for sharing. For a striking presentation, dust the tops lightly with powdered sugar or arrange them on a platter lined with parchment or palm leaves to evoke a market-style feel.

In Argentina, alfajores are enjoyed year-round—from the bustling streets of Buenos Aires to mountain cafés in Mendoza—and their presence always signals warmth, conversation, and connection. At home, they make a perfect finish to any meal or a sweet companion for afternoon tea.

Final Thoughts

This Gluten-Free Alfajores Recipe from Global Street Eats with Chef Devan Rajkumar is a tribute to Argentina’s baking traditions and iconic street desserts. Combining the melt-in-your-mouth tenderness of shortbread with silky dulce de leche, these sandwich cookies prove that gluten-free can still mean undeniably delicious.

Perfect for bakers seeking a challenge or food lovers inspired by global flavor, these cookies embody the heart of Argentine hospitality—sweet, indulgent, and meant to be shared.

Find more recipes from Global Street Eats here!