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

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


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.


Units 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)


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.


All nutritional information are estimations and will vary.

  • Prep Time: 25
  • Cook Time: 15
  • Category: Dessert


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