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Vegan Neapolitan Cookies

Add something a little different to your cookie box this year with these shortbread vegan Neapolitan cookies. Three decadent layers of chocolate, strawberry and vanilla–they make the perfect holiday treat!

three layer vegan Neapolitan cookies stacked

I’m always looking for new cookies to add to my Holiday cookie box and these cute little shortbread cookies did not disappoint.

They are so good!

Crumbly and buttery cookies are my favorite so I adapted my Easy Chocolate Shortbread recipe and added a Neapolitan spin on the classic cookie.

How to make vegan Neapolitan cookies

  • flax meal – when mixed with water, the flax meal will gel and this will act as your egg providing not just binding in the cookie but a boost of fiber as well!
  • vegan butter –  I like to use vegan butter in stick form when baking so brands such as Earth balance and Melt are best
  • all purpose baking flour or gluten free flour – I used King Arthur measure for measure gluten free baking flour but any all purpose or 1:1 gluten free baking flour will work as long as it contains xanthan gum.
  • almond flour – I used finely ground blanched almond flour
  • organic powdered sugar –  sugars provide not just the sweetness of the cookie but the overall texture as well.
  • vegan butter –  I like to use vegan butter in stick form when baking so brands such as Earth balance and Melt are best.
  • vanilla extract – vanilla will enhance the flavor of the cookie – the more the better in my opinion 😉
  • Cocoa powder – I used an unsweetened cocoa powder (this recipe hasn’t been tested with cocao powder).
  • freeze dried strawberries – crushed into a fine powder
vegan neapolitan cookies on a cookie sheet lined with parchment paper

  1. Make the flax egg

    Start by placing the ground flax meal and water into a dish and stir. Let it sit for at least 5 minutes.

  2. Cream the butter

    Add the butter and powdered sugar to a bowl of a stand alone mixer. Beat using a paddle attachment. Mix in the vanilla and then the flax mixture and beat until well blended. You may need to stop and scape the sides from time to time.

  3. Make the dough

    Add the flours and salt to the mixture and mix on low speed until the dough comes together. Divide the dough into three equal portions.

  4. Make the flavors

    Place one of the dough portions into the mixer and add strawberry powdered. Mix until incorporated. If you want a brighter colored pink, add 1-2 drops of red food coloring. For the chocolate dough, add the cocoa powder and mix until incorporated. Leave the third dough ball as is.

  5. Assemble

    Line a small loaf pan (I used a 6×3″ pan) with wax paper or parchment paper and leave an overhang so you can easily lift the dough out of the loaf pan.

    Press the strawberry dough on the bottom, vanilla dough in the middle, chocolate dough on top. Using your hands, press each dough layer firmly and evenly into the pan. Cover the pan with plastic and chill in the refrigerator for 2 hours.

  6. Slice and bake

    Preheat the oven to 350 F and line a large cookie sheet with parchment paper or a silicone mat. Lift dough out of the pan and you will lave a block of dough. Use a sharp knife to cut the dough length wise so you will have two long rectangles. From there, slice each rectangle into 1/2 inch cookies. You should have 30 cookies.

    Place the cookies onto the cookie sheet and bake them 9-11 minutes and lightly golden brown on the bottom. Remove the cookies from the oven and let them cool completely before serving.

How to store Neapolitan cookies?

These cookies are best if stored in an airtight container for up to 1 week or freeze for up to 3 months.

Can you make the dough in advance?

Yes, you can prepare the dough into the block and then wrap in plastic and place in a freezer safe container or plastic bag for up to 3 months.

vegan Neapolitan cookies

IF YOU LOVED THESE COOKIES…

You are going to love some of my favorite cookie recipes on the blog:

Peanut Butter Oatmeal Cookies

Brownie Thumbprint Cookies 

Sugar Cookies with Royal Icing

Vegan-Neapolitan-Cookies
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Vegan Neapolitan Cookies

Add something a little different to your cookie box this year with these shortbread vegan Neapolitan cookies. Three decadent layers of chocolate, strawberry and vanilla–they make the perfect holiday treat!
Pin Recipe
Prep Time15 mins
Cook Time11 mins
chill time2 hrs
Total Time2 hrs 26 mins
Course: Dessert
Cuisine: American, Italian
Keyword: neapolitan
Servings: 30 cookies

Equipment

  • stand alone mixer
  • loaf pan
  • baking sheet

Ingredients

  • 1 tbsp ground flax meal
  • 3 tbsp water
  • ½ cup vegan butter room temperature
  • 1 cup organic powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 ½ cup all purpose flour or gluten free flour measure for measure (1:1)
  • cup almond flour
  • tsp salt
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp crushed freeze dried strawberries

Instructions

  • Start by placing the ground flax meal and water into a dish and stir. Let it sit for at least 5 minutes.
  • Add the butter and powdered sugar to a bowl of a stand alone mixer. Beat using a paddle attachment. Mix in the vanilla and then the flax mixture and beat until well blended. You may need to stop and scape the sides from time to time.
  • Add the flours and salt to the mixture and mix on low speed until the dough comes together. Divide the dough into three equal portions.
  • Place one of the dough portions into the mixer and add strawberry powdered. Mix until incorporated. If you want a brighter colored pink, add 1-2 drops of red food coloring. For the chocolate dough, add the cocoa powder and mix until incorporated. Leave the third dough ball as is.
  • Line a small loaf pan (I used a 6×3″ pan) with wax paper or parchment paper and leave an overhang so you can easily lift the dough out of the loaf pan.
  • Press the strawberry dough on the bottom, vanilla dough in the middle, chocolate dough on top. Using your hands, press each dough layer firmly and evenly into the pan. Cover the pan with plastic and chill in the refrigerator for 2 hours.
  • Preheat the oven to 350 F° and line a large cookie sheet with parchment paper or a silicone mat. Lift dough out of the pan and you will lave a block of dough. Use a sharp knife to cut the dough length wise so you will have two long rectangles. From there, slice each rectangle into ½ inch cookies. You should have 30 cookies.
  • Place the cookies onto the cookie sheet and bake them 9-11 minutes and lightly golden brown on the bottom. Remove the cookies from the oven and let them cool completely before serving.

Notes

For a brighter strawberry layer, add 1-2 drops red food dye. 

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Hi!

I'm Ciarra

Welcome to Peanut Butter Plus Chocolate, where I share indulgent dessert recipes. Here you can find healthier versions of your favorite desserts.

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