Paleo Low FODMAP Friendly Neapolitan Cookies

Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line 3 half sheet pans with parchment paper.

Prep the freeze-dried strawberries. Use a food processor to pulse the freeze-dried strawberries into a fine powder. If you are using beet root powder or Color Kitchen food coloring, you can add it in during this step. This gives the strawberry portion of the cookie their beautiful pink hue, naturally!

Make the base cookie dough. In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg and egg yolk one at a time, adding the next egg only after the previous one is fully incorporated, scraping down the bottom and sides of the bowl after each addition. Add the vanilla and beat until just combined. Scrape down the bottom and sides of the bowl.

With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.

Divide the dough. Use the rubber spatula to scrape the dough out onto a work surface and shape it into a rough ball. Use a bench scraper to divide it into three equal portions weighing roughly 11.75 ounces (333 grams) each. I do not recommend skipping the weighing step if you can help it. You'll want to ensure your dough balls are as closely equal in size so you don't run out of one flavor sooner than the others!

Make the strawberry dough. Place one third of the dough back into the mixer and add the powdered strawberries and food coloring. Beat on low speed until just combined. Remove the dough and wipe down the inside of the bowl with a paper towel.

Make the chocolate dough. Place another third of the dough back into the mixer and add the cocoa powder. Beat on low speed until just combined.

Prep the cookies for shaping. Use a 1-Tablespoon cookie dough scoop to portion the vanilla (white) cookie dough into 15 balls. Wipe down the inside of the cookie dough scoop with a paper towel, then use the scoop to portion the strawberry (pink) cookie dough into 15 balls. Wipe down the inside of the cookie dough scoop once more, then use the scoop to portion the chocolate (brown) cookie dough into 15 balls.

Shape the cookies. Take a vanilla (white) cookie dough ball, a strawberry (pink) cookie dough ball) and chocolate (brown) cookie dough ball and press them gently together. They should adhere to each other but keep their own unique colors. Toss the tri-colored cookie dough ball in a shallow bowl filled with the remaining 2 Tablespoons of granulated sugar, covering it completely. Repeat with the remaining cookie dough balls. 

I simply took three dough scoops, pressed them together as shown in the second image and rolled the large dough ball between the palm of my hands back and forth until it looked like the last image. I did not add the additional sugar, however you could use 2 tbsp of monk fruit if you desire in place of granulated sugar.

Bake the cookies. Place the coated cookies at least 3 inches apart on the prepared sheet pans. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. 

Cool the cookies on the pan on a wire rack for 20 minutes or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough. I found that I needed to bake these a bit longer, about 15 minutes or so, using the paleo flour.

Serve and store. Serve warm, or at room temperature.