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
Units
Scale
For the cookies
- 1/2 cup palm shortening
- 1/4 cup maple syrup
- 2 tbsp coconut sugar
- 3/4 cup tapioca starch
- 1/2 cup tigernut flour
- 1 tbsp gelatin powder
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
- Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
- Cream the shortening, maple syrup, and coconut sugar together in a mixing bowl. Add the dry ingredients and stir to thoroughly combine.
- 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.
- 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
- Combine the yogurt, coconut cream, nut butter, maple syrup, and vanilla extract in a bowl. Stir well to thoroughly combine.
- Top with sprinkles and gently fold in. Don’t overmix or the sprinkles may bleed.
- Serve the dip with cookies on the side.
Notes
All nutritional information are estimations and will vary.
- Prep Time: 25
- Cook Time: 15
- Category: Dessert
Nutrition
- Serving Size: 1
- Calories: 345
- Fat: 26.6
- Carbohydrates: 23.1
- Fiber: 4.3
- Protein: 3.9