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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
1 hour
6 Cookies
Rated 5.0 stars by 1 users
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.
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
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
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.
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.
Roll out the dough in between parchment paper until ⅛” thick and chill the dough on a sheet tray for at least 30 minutes.
Preheat the oven to 400F
Remove the dough from each sheet of parchment paper so it no longer sticks.
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.
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.
Bake at 400 F for 12-14 minutes.
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