These Vegan Alfajores are delightful sandwich cookies filled with vegan dulce de leche and rolled in coconut. Popular in Argentina and throughout Latin America, they are perfect for any occasion!

Ingredients

For the Cookies:

• 2 ½ cups cornstarch
• ¾ cup all-purpose flour
• ¾ cup + 2 tablespoons powdered sugar
• 3 teaspoons baking powder
• Pinch of salt
• ¾ cup + 1 tablespoon soft coconut oil (or vegan butter)
• 1 teaspoon vanilla extract
• 1 teaspoon rum (optional)
• 3 tablespoons flax gel (or flaxseed meal mixed with water)
• ½ cup unsweetened applesauce
• 2 teaspoons lemon zest

For the Vegan Dulce de Leche:

• 1 can sweetened condensed coconut milk (or homemade)
• 15 grams plant-based butter (optional)

For Assembly:

• Desiccated coconut for rolling

Instructions

1. Prepare the Vegan Dulce de Leche:
   • Place the unopened can of sweetened condensed coconut milk in a pot of simmering water, ensuring it’s fully submerged. Simmer for about 3 hours. Once done, let it cool before opening.
   • If it needs thickening, transfer to a saucepan and cook over medium heat until it reaches a spreadable consistency. Add plant-based butter if desired for creaminess.
2. Make the Cookie Dough:
   • Preheat your oven to 370°F (190°C) and line a baking sheet with parchment paper.
   • In a large mixing bowl, sift together the cornstarch, flour, powdered sugar, baking powder, and salt.
   • In another bowl, beat the coconut oil and sugar until light and fluffy. Add the vanilla extract, rum (if using), flax gel, and applesauce. Mix until well combined.
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
   • Chill the dough in the refrigerator for about 30 minutes to firm up.
3. Shape and Bake the Cookies:
   • Roll out the chilled dough on a lightly floured surface to about ¼ inch thick.
   • Use a cookie cutter to cut out rounds and place them on the prepared baking sheet.
   • Bake for 10–12 minutes, or until lightly golden around the edges. Let them cool on the tray for a few minutes before transferring to a wire rack to cool completely.
4. Assemble the Alfajores:
   • Once cooled, spread a generous amount of vegan dulce de leche on the bottom of one cookie and sandwich it with another cookie.
   • Roll the edges in desiccated coconut to coat.
5. Serve and Enjoy:
   • Enjoy your Vegan Alfajores with tea or coffee! Store any leftovers in an airtight container at room temperature for up to one week.

Tips for Success

• Flax Gel: To make flax gel, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it thickens.
• Customization: Feel free to experiment with different fillings like fruit jams or chocolate ganache.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend if needed.

These Vegan Alfajores are sure to be a hit! Enjoy this sweet treat that brings a taste of Latin America to your table!