Easy vegan and gluten-free sugar cookies flavoured with vanilla, berries and chocolate to make the classic Neapolitan flavours. Each flavoured dough is delicious on its own and put together, they are better than the original ice cream flavour! These are quick and easy to make and fun to bake with little ones.
Easy Vegan Neapolitan Cookies
Prep Time: 20 x minutes + cooling
Serves: 10 People
110g vegan butter or margarine
110g granulated sugar
2 tbsp aquafaba (water from a tin of chickpeas)
1 tsp vanilla essence
175g plain of GF plain flour
1/2 tsp bicarbonate of soda
A pinch of salt
1 tbsp cocoa powder
1 tbsp freeze-dried raspberries or strawberries, for flavour
1 tsp pink/red food colouring, for colour
1. Preheat the oven to 160Fan/180*C and line 2 baking trays with parchment paper.2. Beat together the vegan butter and sugar until fluffy. Lightly whisk the aquafaba until bubbly in a bowl and pour into the butter mix with the vanilla essence and mix in.3. Sift in the flour and bicarbonate of soda and add the salt and whisk to a smooth, sticky dough.4. Divide the dough into 3 equal portions. To one portion, mix in the cocoa powder, to the second add the freeze-dried berries and the pink/red coloring and leave the third plain.5. Per cookie, take a small amount of each flavoured dough (roughly 15g each piece) and roll together to form one cookie. Place onto the baking trays, leaving a 2-cm gap around each cookie as they will spread. Add 5 cookies per tray.6. For the most even cookies, bake one tray at a time and turn each tray round halfway through cooking time (but you can cook both trays at the same time if you’re short on time). Bake the cookies for 10-11 minutes, turning the trays 180* halfway through, until golden at the edges and slightly puffed, they will deflate as they cool. Cool fully on a wire rack and store in an airtight container for 3-5 days.