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  • 1 cup oat flour
  • ½ cup cornstarch
  • ¼ cup margarine or vegetable oil
  • ¼ cup powdered sugar
  • 1/3 cup grated coconut
  • 1/3 cup coconut milk
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • Vanilla extract
  • Raspberries


Put the oat flour, cornstarch, grated coconut, powdered sugar, cinnamon powder, baking powder and vanilla extract in a bowl. Mix.

Incorporate the margarine and crumble.

Add the plant-based milk. Knead until combining all the ingredients, forming a smooth dough.

Allow to set in the fridge for 15 minutes.

Roll out the dough with a rolling pin until it is 0.2-inch thick. I used a mold that includes measurements to make them all equal.

Bake at 400°F for 15 minutes or until the edges are slightly brown.

Once baked, put the cookies on a baking rack to cool.

Fill by adding a raspberry in the middle and then adding “Dulce sin leche” (plant-based condensed milk caramel).

Coat with chocolate.

Hopefully prepare them one day before eating so the cookie impregnates with the filling.


Preparation video link:


Recipe by: @cocinoconplantas