Vegan Neapolitan Cookies
These vegan triple flavoured cookies are a definite must try... vanilla, chocolate and strawberry altogether in one cookie? Yes please! Who's up for one?
Soft on the inside and crisp on the outside, with three flavours in every bite, these cookies are fun and delicious. Prepared in only 15 minutes and baked in 20 minutes, these are an easy cookie to make to keep stored away for a snack with a cup of coffee!
Preparation : 15 minutes
Baking Time : 16 – 18 minutes
Makes : 16 cookies
• 325g Plain Flour
• 100g Dairy-Free Butter
• 250g Caster Sugar
• 100g Dairy-Free Milk
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• 1 tsp Strawberry Extract
• 10g Cacao Powder
• Few Drops Red Food Colouring
Preheat the oven to 180C fan and line a baking tray with parchment paper.
Cream the butter and sugars together, then add the milk and mix until combined.
Add the flour and baking powder, then mix until it is all combined and has formed a batter.
Then evenly divide the dough into thirds and place in separate bowls.
Add vanilla extract to one third, cacao powder to to another and strawberry extract with a little red food colouring to the final third.
Take around 1/2 tbsp of each dough and roll together into a ball in your hands. Place on your lined baking tray, with a large gap in between each ball, as they will spread in the oven!
Bake the cookies for 16 – 18 minutes, then leave them to harden for a couple of minutes on the baking tray before transferring them to a rack.
Enjoy warm from the oven, or store them in an airtight container for up to a week!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •