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Healthier Homemade Vegan and Gluten Free Dunkaroos

Course Cookies, Desserts
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 300kcal

Ingredients

cookies

  • 1¼ cups gluten free 1:1 baking flour (used Bob's)
  • 3 tbsp tapioca flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • 1/4 tsp sea salt
  • 1/3 cup melted vegan butter butter
  • 1/2 cup coconut sugar
  • 2 tsp vanilla extract
  • 1/3 cup creamy dairy free yogurt

dip

  • 3/4 cup coconut cream (only the cream in the can not the liquid. leave it in the fridge for several hours to set)
  • 1/2 very creamy df yogurt (see text for brand)
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/4 cup organic raw cane sugar or 1:1 sub (can add more to make sweeter if you would like)
  • 1/3 cup sprinkles

Instructions

  • preheat the oven to 350 degrees.
  • mix the cookie ingredients in a bowl until a thick dough forms. roll out until about 1/4 in thick and cut into tiny circles. i used a 1/2 tbsp measuring spoon to cut out the cookies.
  • you can make the cookies thinner for more of a crunch because these will have some chewiness to them.
  • bake at 350 degrees for 10-12 minutes depending on thickness. taste test to see if you like the texture- can always bake a little longer to get a crunchier texture but monitor closely.
  • mix all but the sprinkles for the dip ingredients in a food processor until well-combined. place in the fridge to set for 4 hours. then, fold in the sprinkles. serve right away with the cookies and enjoy! store the dip in the fridge in an airtight container.