I run a little local eats-and-treats business. Through this business, one of the cookies that has been pretty popular are the alfajores (pronounced ahl-fah-hoe-rays). An alfajor (which translates to “luxury” in English) is a shortbread sandwich cookie with dulce de leche (a thick caramel made from milk and sugar) in the center. It is a traditional Spanish, Latin American, and South American confection. It looks beautiful and it tastes even better!
Day 23: Coconut Flour Alfajores with Chocolate Drizzle
Well, since I am striving to live healthfully without giving up my favorite treats (including alfajores), I decided to take my popular alafajor recipe and make it grain free and processed sugar free. The result is a delicate shortbread sandwich cookie and a flavorful, creamy dulce de leche filling that taste just as yummy as the original recipe!
For this recipe, I chose to use coconut flour because I have a lot of it on hand, it’s a fairly inexpensive grain free flour substitute, and a little goes a long way. To sweeten the cookies, I used raw honey, coconut sugar (which has become my favorite real food sweetener), and molasses. Although this cookie is gluten-free and low glycemic, it definitely doesn’t taste like it!
25 Days of Grain-Free Christmas Cookies: Coconut Flour Alfajores with Chocolate Drizzle
Ingredients
For the Cookie
- 1 cup coconut flour sifted
- 1/2 cup raw honey melted
- 1/3 cup unsalted butter melted
- 4 eggs beaten
- 1 teaspoon vanilla
- 1/4 teaspoon Real Salt
For Dulce de Leche
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup coconut sugar
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
For Drizzle
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 1/4 to 1/2 cup cold water
- 1/4 teaspoon Real Salt
- 1 teaspoon vanilla extract
Instructions
- Mix together the coconut flour, honey, butter, eggs, 1 teaspoon vanilla, and Real Salt. Put in an airtight container and store in the refrigerator for 3 hours or until firm.
- Put the cream, milk, and coconut sugar in a saucepan. Bring to a slow-rolling boil, stirring constantly, until sugar has melted. Mix in the baking soda, turn the heat down to medium-low, and allow to thicken for 1 to 2 hours, stirring occasionally. Once the dulce de leche has reached a peanut butter-like consistency, remove from the heat, mix in the 1 teaspoon vanilla, and set aside to cool.
- Once the dough is sufficiently chilled, preheat the oven to 350 degrees.
- Roll out the dough on a surface lightly floured with coconut flour. Cut the dough into 24 3-inch circles.
- Place the dough circles on an ungreased baking sheet and bake for 15 to 20 minutes or until the tops are a light golden brown.
- While the cookies are baking, make the cocoa drizzle. In a small saucepan, whisk together the cocoa powder, maple syrup, water, and salt. Heat, whisking just about constantly, over medium heat until everything is thoroughly mixed together.
- Transfer the baked cookies to a cooling rack and allow to cool completely.
- Once the cookies are cool, spread about 1 tablespoon dulce de leche on one cookie then top with a second cookie. Continue with remaining cookies.
- Drizzle with cocoa syrup and enjoy!
Want more grain-free Christmas cookies? See all the cookies in this series!
TJ is a former chef with a bachelor of science degree in professional writing turned full-time wife, mom, and blogger. Visit her website at MeasuringFlower.com.
These look great even for those without allergies! Featured you on Mom’s Library!
These look great and I love finding good gluten free recipes!