Your favorite, dunkable snack from the ‘90s, made with cleaner ingredients! These Dunkaroo cookies are tasty all on their own, but they’re even better dipped in this protein-packed, funfetti dip!


Dunkaroo Cookies
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 cup coconut oil melted
  • 1/4 cup coconut sugar
  • 1 egg
  • 1/2 cup oat flour
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 3/4 cup wheat flour
  • Funfetti Dip
  • 1 cup cool whip light (or coconut whipped cream)
  • 1.5 cups Greek Yogurt
  • sprinkles
  • 1/4 tsp vanilla extract
  • 1 Scoop vanilla protein powder
  • Procedure

  • In a large mixing bowl, add flours, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
  • In a stand mixer, add coconut oil and coconut sugar. Beat together on medium speed until creamy and fluffy.
  • Add vanilla and egg and mix until combined.
  • Reduce speed to low and add dry ingredient mixture, mixing just until combined.
  • Shape dough into a disk and wrap in plastic. Refrigerate for 2 hours, or up to 2 days.
  • Thaw dough for 20 minutes.
  • Preheat oven to 350°F (180°C).
  • On a floured surface or between two sheets of parchment paper, roll out dough to 1/8 of an inch thick.
  • Cut out shapes from dough. (I used a 1 inch circular cookie cutter.)
  • Transfer to a baking sheet, lined with parchment and lightly sprayed.
  • Bake 5 to 7 minutes, until bottoms and edges turn golden brown.
  • While cookies bake, make icing. Mix yogurt, vanilla, and protein powder together.
  • Stir in cool whip/coconut whipped cream and sprinkles.
  • When cookies finish baking, transfer to cooling rack.
  • Serve with dip, dunk, and enjoy!
  • Yields around 80 to 90 crackers and 2 cups dip.
  • Nutritional Info

    Serving: 5 crackers & 2 Tbsp dip
    16 servings
    Calories: 120

    • 14g Carbs

    • 5g Fat

    • 5g Protein

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