5.00 1 Ratings

Cajeta Empanada Cookies

dairy free •
gluten free •
soy free •
vegan

1 min

These delicious Cajeta Empanada Cookies disprove the old saying, "Two's company, but three's a crowd." Because when you mix Cajeta + Empanadas + Cookies into one dessert, well, you end up with something pretty great, delicious, and perfect for holiday gatherings! Think: A caramel-filled cookie with an empanada-like outer crust. From our familia to yours, we hope you enjoy.

Ingredients

2 ½ cups (326 gr) King Arthur Gluten-Free Flour
½ teaspoon Kosher Salt
1 tablespoon Organic Cane Sugar
2 sticks (227 gr) Unsalted Vegan Butter, such as Violife or Soy Free Earth Balance
1 teaspoon Apple Cider Vinegar
⅓ - ½ cup Cold Water
½ cup Oat Milk
1 Tbsp Maple Syrup
Turbinado Sugar, as needed
Siete Coconut Cajeta, as needed

Directions

Step 1

In a medium-sized bowl, combine the gluten-free flour, salt, sugar, and vegan butter with a fork or your hands until the butter is broken down to small pea-sized pieces. This can also be done quickly in a food processor.
Step 2

Start with adding ⅓ cup cold water to the flour mixture, along with the vinegar, and mix until there are no longer any crumbs and a dough comes together. Add up to ½ cup water, if needed.
Step 3

Roll out the dough in between parchment paper until ⅛” thick and chill the dough on a sheet tray for at least 30 minutes. 
Step 4

Preheat the oven to 400F
Step 5

Remove the dough from each sheet of parchment paper so it no longer sticks.
Step 6

Punch out 4” circles with a cookie cutter, fill with about 1 Tbsp of Siete Coconut Cajeta, and sandwich with another dough round. Enclose the cajeta in the middle of the two dough rounds by crimping with a fork along the edges.
Step 7

Mix together the “vegan egg wash” by combining the oat milk and maple syrup. Brush the tops of each cookie with this sweetened milk and finish with turbinado sugar.
Step 8

Bake at 400 F for 12-14 minutes.