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!
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 cup coconut oil melted
1/4 cup coconut sugar
1/2 cup oat flour
1/4 tsp salt
1/2 tsp vanilla
3/4 cup wheat flour
1 cup cool whip light (or coconut whipped cream)
1.5 cups Greek Yogurt
1/4 tsp vanilla extract
1 Scoop vanilla protein powder
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.
Serving: 5 crackers & 2 Tbsp dip