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Vegan Alfajores — Peruvian Sandwich Cookies

Alfajores are the cookie that ruins all other cookies. Two melt-in-your-mouth shortbread rounds sandwiched with dulce de leche and rolled in coconut. They’re a South American staple and once you make them vegan you will never stop making them.

Ingredients

  • 2 cups cornstarch
  • 1 cup all purpose flour
  • 1/2 cup powdered sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/2 cup vegan butter, cold and cubed
  • 3 tbsp aquafaba (liquid from a can of chickpeas)
  • 1 tsp vanilla
  • 1 tsp lemon zest

Vegan Dulce de Leche

  • 1 can full fat coconut milk
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • Pinch of salt
  • For Rolling:
  • 1 cup shredded coconut

Instructions

  1. Combine coconut milk and brown sugar in a saucepan over medium heat
  2. Stir until sugar dissolves then reduce to a low simmer
  3. Cook uncovered 45-60 minutes stirring occasionally until thick and caramel colored
  4. Add vanilla and salt, cool completely before using
  5. Instructions — Cookies:
  6. Whisk together cornstarch, flour, powdered sugar, baking powder, baking soda and salt
  7. Cut in cold vegan butter until mixture resembles coarse crumbs
  8. Add aquafaba, vanilla and lemon zest — mix until dough comes together
  9. Wrap in plastic and refrigerate 30 minutes
  10. Preheat oven to 325°F
  11. Roll dough to 1/4 inch thick and cut into 2 inch rounds
  12. Bake 10-12 minutes — they should be pale, not golden
  13. Cool completely before filling
  14. Sandwich pairs with a generous spoonful of dulce de leche
  15. Roll edges in shredded coconut
  16. These keep in an airtight container for 5 days but they will not last that long.

Craving more? Try Vegan Banh Xeo — Traditional Vietnamese Crepe next.