My sincerest apologies — I know I’ve been holding out on sharing the recipe for these cookies with you for far too long! But there’s a good reason for it — I got held up a little because my book Unconventional Treats
is almost here — THURSDAY! Yikes! :S is now here! And these cookies are front and center in there. I originally intended these for the book only, but since I got so many requests to share this recipe, I couldn’t resist posting it on the blog too. Tis’ the season for cookies after all, and I wouldn’t want anyone missing out ;)
So let’s talk alfajores. ALFAJORES. Alfajores… I don’t think I ever passed up on asking for those at any bakery’s or cafe’s counter, and my dad always obliged (he’s a good man!). For a kid, can anything get better than a soft, sweet, melt-in-your mouth cookie, filled with dulce de leche, and dusted with magical powdered white sugar? I don’t think so. Ok, maybe something crazy like cotton candy would get me giddy too, but you know what I mean…
So this year I decided to go for it and make some Audrey-approved alfajores — it’s been too long. And having raw dulce de leche around meant just that. And the result was these cookies — my favorite cookies ever (and there’s a lot of cookie eating going on around here, so I don’t say that lightly…), and by far my favorite alfajores too. All who tasted agreed, and these went flying batch after batch. In fact, I haven’t stopped making these since I came up with the recipe.
Before we get to the recipe — just a quick note for the nut-free people — use these cinnamon bunny cookies as the base instead — they still work a treat and make delicious caramel sandwich cookies that also went flying quite fast ;) The main difference is that the recipe I’m using here is a melt-in-your mouth soft cookie, whereas the cinnamon bunnies are firmer, but still delicious and I’d never pass one up :). The photo below is of the cinnamon bunny version:
Ok, and now to the recipe. Oh, wait — before you dive in, if you love these cookies, rest assured there are lots more plus a million other tasty treats in Unconventional Treats I know you’ll absolutely love.
Look out for it on Thursday on the blog! Until then, this cookie is a teaser ;)
Ok, and now to the recipe :)
P.s. you need to make this dulce de leche first.
P.p.s. The cookies in these photos are from several different batches — some larger, some smaller, all delicious…Print
A melt-in-your-mouth, soft gluten-free cookie sandwich filled with gooey vegan caramel.
- 4 tbsp coconut oil, softened
- 4 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- dash of salt
- 1¼ cups blanched almond flour
- ¾ cup tapioca starch
- 8 tbsp raw dulce de leche
- 1-2 tbsp dairy-free powdered coconut milk
- In a medium-sized bowl, use a hand mixer to combine coconut oil, maple syrup, vanilla, cinnamon, and salt. Add in all remaining cookie ingredients, except filling. Stir to combine with a spoon, then use your hands to knead the dough for a bit until it forms into a smooth and uniform ball.
- Flatten the ball into a disk, place on top of a piece of parchment paper. Cover with a second sheet of parchment and roll out the dough into a ⅛” thickness. Use a 1½” round cookie cutter to cut out the cookies (I used this linzer cutter for mine), but don’t lift them off the sheet just yet (they are a little fragile at this point and can easily break). Place the whole parchment sheet onto a cookie sheet and into the fridge or freezer and allow the cookies to chill for about 10 minutes.
- In the meantime, preheat the oven to 350F. Line a baking tray with some parchment paper. Once cookies are chilled transfer the cut-out cookies onto the parchment-lined baking tray, spacing them at least an inch apart (they will spread a little as they bake).
- Bake for approximately 8 minutes (note: if using larger cookie cutters the baking time will be a few minutes longer). Remove from oven and allow the cookies to cool completely on a rack (they will be soft when you pull them out, but will harden as they cool).
- Once completely cool, place less than 1 tbsp dulce de leche into the center of half the cookies. Cover with another cookie and press down to form a sandwich. Repeat. Dust with powdered coconut milk. Enjoy!
Happy baking! And wish me luck with the book-launch — so many little techy things I never imagined myself dealing with come up when you do something like this all by yourself. I’m super excited though, and I hope you are too! UPDATE: the book has now been released and you can get your copy here.