Vegan Classic Alfajores
Delightfully tender and irresistibly sweet, these Vegan Classic Alfajores offer a plant-based twist on the beloved South American treat. Perfectly crumbly cookies, made from a blend of all-purpose flour and cornstarch, are sandwiched around a creamy coconut dulce de leche filling, creating a heavenly melt-in-your-mouth dessert. A hint of vanilla and a touch of almond milk lend a subtle richness, while the optional coating of grated coconut adds a lovely burst of texture and flavor. Completely dairy-free and egg-free, these alfajores are ideal for vegans and non-vegans alike, making them perfect for holidays, gifts, or indulging in a taste of cultural tradition. Ready in just under 40 minutes, this crowd-pleaser is a must-try for cookie enthusiasts looking to explore vegan baking.
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Ingredients
- 200 grams all-purpose flour
- 100 grams cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 150 grams vegan butter
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- 50 milliliters unsweetened almond milk
- 250 grams coconut dulce de leche
Directions
Step 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3
In a large bowl, using an electric mixer, cream the vegan butter and powdered sugar until light and fluffy.
Step 4
Add the vanilla extract and almond milk to the creamed mixture and beat to combine.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Step 6
Roll the dough out on a lightly floured surface to about 1/4 inch (0.6 cm) thickness.
Step 7
Use a round cookie cutter to cut out cookies and place them onto the prepared baking sheet.
Step 8
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges start to turn golden.
Step 9
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 10
Once cooled, spread a generous amount of coconut dulce de leche on one cookie and sandwich it with another.
Step 11
Optional: Roll the sides of the alfajores in grated coconut for extra flavor and texture.
Nutrition Facts
| Serving size | (864.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3490.7 |
| Total Fat 145.5g | 0% |
| Saturated Fat 95.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3053.3mg | 0% |
| Total Carbohydrate 496.6g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 223.8g | |
| Protein 28.7g | 0% |
| Vitamin D 18.6IU | 0% |
| Calcium 370.0mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 746.4mg | 0% |
Source of Calories