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These copycat dunkaroos are a gluten and dairy-free take on a 90s classic! They’re made with dairy-free yogurt, nut-butter, and a grain-free cookie.

Copycat Dunkaroo cookies surrounding a bowl of icing with sprinkles

What are Dunkaroos?

Dunkaroos were the snack-sized package containing cookies and frosting filling lunchboxes in the 1990s. The cookies were meant to be dunked into the frosting before each bite.  The original obviously isn’t exactly gluten or dairy-free… not even close. This version is gluten-free, dairy-free,  paleo, and can even be made to be AIP!

By making the base of the cookie from palm shortening, tigernut flour, and tapioca starch and sweetening with coconut sugar and maple syrup, the paleo cookie is perfect to dip into the frosting made of coconut yogurt, almond butter, and coconut cream.

The Ingredients for the Dunkaroos

  • Palm Shortening. I really like this palm shortening.
  • Maple syrup.
  • Coconut sugar.
  • Tapioca starch.
  • Tigernut flour. You can read more about tigernut flour here.
  • Gelatin powder. I really like this gelatin powder!
  • Coconut yogurt. I like to use the brand Culina!
  • Creamy almond or cashew butter. You can substitute tigernut butter for an AIP/nut-free version.
  • Coconut cream. You can either use the cream that hardens on the top of a can of coconut milk when left in the fridge overnight or Arroy-D coconut cream which is my personal favorite!
  • Vanilla extract. You want to make sure to use an alcohol-free version!
  • Sprinkles. You can omit for AIP. I like to use these or you can use these.

How to make Copycat Dunkaroos

  • Combine ingredients for the cookies. Cream the shortening, maple syrup, and coconut sugar together. Then add the dry ingredients and stir to thoroughly combine.
  • Roll and cut the dough. Roll the dough and cut into small cookies with a cookie cutter.
  • Bake. Bake in the preheated oven for 12 minutes or until baked through.
  • Mix ingredients for the dip. Combine the yogurt, coconut cream, nut butter, maple syrup, and vanilla extract.
  • Top with sprinkles. Don’t overmix or the sprinkles may bleed.
  • Serve. Prepare the dip with cookies on the side.

 

How do you make this recipe nut-free?

You can! Simply use tigernut butter instead of nut butter to make it nut-free. Tigernuts are a tuber, not a nut, but have the same nutty flavor as a nut butter!

Can you make this recipe ahead of time?

Though it’s best fresh, you can make it a few hours ahead of time as well.

Can you make this recipe without the sprinkles?

You don’t need sprinkles for this dish, but it adds a lot of nostalgia to it!

A Dunkaroo cookie with icing and sprinkles being lifted by a hand.

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Copycat Dunkaroos {Gluten & Dairy Free, Paleo, AIP option}


  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

These copycat dunkaroos are a gluten and dairy-free take on a 90s classic! They’re made with dairy-free yogurt, nut-butter, and a grain-free cookie.


Ingredients

Scale

For the cookies

For the dip

  • 3/4 cup coconut yogurt
  • 1/2 cup creamy almond or cashew butter (sub tigernut butter for AIP/nut-free)
  • 1/4 cup coconut cream
  • 2 tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 3 tbsp sprinkles (omit for AIP, I like to use these, or you can use these)

Instructions

For the cookies

  1. Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
  2. Cream the shortening, maple syrup, and coconut sugar together in a mixing bowl. Add the dry ingredients and stir to thoroughly combine.
  3. Roll the dough onto a clean surface and cut into small cookies with a cookie cutter of your choice. Transfer to the baking sheet and evenly space.
  4. Bake in the preheated oven for 12 minutes or until baked through. Carefully transfer to a cooling rack and set aside.

For the dunkaroo dip

  1. Combine the yogurt, coconut cream, nut butter, maple syrup, and vanilla extract in a bowl. Stir well to thoroughly combine.
  2. Top with sprinkles and gently fold in. Don’t overmix or the sprinkles may bleed.
  3. Serve the dip with cookies on the side.

Notes

All nutritional information are estimations and will vary.

  • Category: Dessert

Nutrition

  • Serving Size: 1
  • Calories: 345
  • Fat: 26.6
  • Carbohydrates: 23.1
  • Fiber: 4.3
  • Protein: 3.9