Copycat Dunkaroos {Gluten & Dairy Free, Paleo, AIP option}
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
For the cookies
- ½ cup palm shortening
- ¼ cup maple syrup
- 2 tbsp coconut sugar
- ¾ cup tapioca starch
- ½ cup tigernut flour
- 1 tbsp gelatin powder
For the dip
- ¾ cup coconut yogurt
- ½ cup creamy almond or cashew butter sub tigernut butter for AIP/nut-free
- ¼ cup coconut cream
- 2 tbsp maple syrup
- ¼ 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.
Nutrition
Serving: 1g | Calories: 345kcal | Carbohydrates: 23.1g | Protein: 3.9g | Fat: 26.6g | Fiber: 4.3g