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 — Cookies:
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
Ingredients — 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 — Dulce de Leche:
Combine coconut milk and brown sugar in a saucepan over medium heat
Stir until sugar dissolves then reduce to a low simmer
Cook uncovered 45-60 minutes stirring occasionally until thick and caramel colored
Add vanilla and salt, cool completely before using
Instructions — Cookies:
Whisk together cornstarch, flour, powdered sugar, baking powder, baking soda and salt
Cut in cold vegan butter until mixture resembles coarse crumbs
Add aquafaba, vanilla and lemon zest — mix until dough comes together
Wrap in plastic and refrigerate 30 minutes
Preheat oven to 325°F
Roll dough to 1/4 inch thick and cut into 2 inch rounds
Bake 10-12 minutes — they should be pale, not golden
Cool completely before filling
Sandwich pairs with a generous spoonful of dulce de leche
Roll edges in shredded coconut
These keep in an airtight container for 5 days but they will not last that long.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.
Ingredients — Cookies:
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
Ingredients — 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 — Dulce de Leche:
Combine coconut milk and brown sugar in a saucepan over medium heat
Stir until sugar dissolves then reduce to a low simmer
Cook uncovered 45-60 minutes stirring occasionally until thick and caramel colored
Add vanilla and salt, cool completely before using
Instructions — Cookies:
Whisk together cornstarch, flour, powdered sugar, baking powder, baking soda and salt
Cut in cold vegan butter until mixture resembles coarse crumbs
Add aquafaba, vanilla and lemon zest — mix until dough comes together
Wrap in plastic and refrigerate 30 minutes
Preheat oven to 325°F
Roll dough to 1/4 inch thick and cut into 2 inch rounds
Bake 10-12 minutes — they should be pale, not golden
Cool completely before filling
Sandwich pairs with a generous spoonful of dulce de leche
Roll edges in shredded coconut
These keep in an airtight container for 5 days but they will not last that long.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.