Neapolitan Cookies
There was a version of Neapolitan Cookies that popped up in my Pinterest feed a few months ago. I decided they looked so fun & whimsical that I had to create a grain-free, dairy-free, egg-free version.
These cookies are simply fun. The great thing about making the 3 flavors of dough (besides eating a little while you bake) is that there are truly so many ways you could be creative with it besides the version I’m giving you. You could layer the flavors, shape the flavors or mix the flavors to have some different options.
These cookies do take a little patience, but remember this is meant to be a fun experience, so be sure to give yourself time in the kitchen to make them, especially if you’re sharing the adventure with a little one.
Also, it’s fun to hear everyone who eats them declare which flavor is their favorite. My husband & I fancy the strawberry the most, but my daughter likes the chocolate & my nephew said his favorite was the middle. Ha!
Neapolitan Cookies
INGREDIENTS
3 cups almond flour
¼ cup + 1 tablespoon arrowroot flour
¾ cup maple syrup
½ cup avocado oil
1.2 ounce package of freeze-dried strawberries
1 tablespoon + 1 teaspoon cocoa powder
1 tablespoon vanilla
¾ teaspoon baking soda
½ teaspoon salt
DIRECTIONS
preheat the oven to 350°.
Mix almond flour, arrowroot flour, baking soda & salt in a large bowl. Add in maple syrup, avocado oil & vanilla. Mix well.
Divide batter evenly into 2 more bowls. At this point you should have 3 bowls, roughly 8 ½ ounces each, of the plain vanilla cookie dough.
Set one aside & leave as is.
Grind the package of freeze-dried strawberries in a food processor or mini chopper. Add the ground strawberries to one bowl along with 1 tablespoon of water. Mix well. Be patient as this will take a minute.
To the last bowl, add in the cocoa powder & mix well.
Lay out a large piece of plastic wrap on top of a cookie sheet.
Carefully dump out one of the bowls of dough & form into a long log like shape on one side of the plastic wrap. Then repeat the process with each of the flavors, butting them up next to one another. You want your logs of dough to be equal in size & to be about as big around as a quarter. Then gently press them all together, keeping the individual flavors, but sticking them to make one piece of dough all the way across. Keep your hands damp while you work with the dough to keep it from sticking to your hands.
Gently wrap the plastic wrap around the dough & twist the end to seal it. Place it in the freezer for 25 minutes.
Remove from the freezer & use a serrated knife (dipped in water) to cut dough. Cut into thin pieces & then wrap from one side to the other so you can shape it into a circle. Place on parchment paper & gently press down. Repeat process until all the dough has been cut & shaped. (Refreeze if you need to work in batches. I like to tear off enough pieces of parchment to be able to cut all the dough at one time)
Bake 8-11 minutes. Cool on cookie sheet 5 minutes then transfer to cooling rack.
Makes 30 cookies.