Your favorite, dunkable snack from the ‘90s, made with cleaner ingredients! This recipe for homemade Dunkaroos shows you how to make the cookies AND the original dip. Sure, the cookies are tasty all on their own, but they’re even better dunked into this protein-packed dip!

Yes, there’s no denying that these homemade Dunkaroos ARE still a treat, and should be enjoyed in moderation. But, they’re far cleaner and more fuel-filled than the ultra-processed, packaged treats we buy at the grocery store.

Instead of refined white flour, I’ve used a combination of whole grain flours for these treats: oat flour and wheat flour. And, for the base of my dip, I used a blend of nutritious Greek yogurt and cool whip! Or, you could also use coconut whipped cream if you prefer.

Homemade Dunkaroos

Plus, I pumped up the protein in my funfetti dip with some vanilla protein powder! Finally, I’ve cut down on the sugar significantly—in both the cookies and the dip. Altogether, each serving of these homemade Dunkaroos has only 5g of sugar!

Homemade Dunkaroos

Healthy Homemade Dunkaroos Dip & Cookies

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Homemade Dunkaroos Cookies:

  • ½ cup oat flour
  • ¾ cup wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¼ cup coconut oil, melted
  • ¼ cup coconut sugar
  • 1 egg
  • ½ tsp vanilla

Funfetti Dunkaroos Dip:

  • cups Greek yogurt
  • 1 cup cool whip or coconut whipped cream
  • sprinkles
  • ¼ tsp vanilla extract
  • 1 scoop vanilla or cake batter protein powder, or substitute sugar, to taste


  • 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.
  • When ready to roll out and bake your cookies, remove dough from fridge and thaw 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 ⅛ inch thick.
  • Cut out shapes from dough. (I used a 1-inch circular cookie cutter for authentic Dunkaroo-sized cookies!) 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 your funfetti dip. In a mixing bowl, combine yogurt, vanilla, and protein powder. Stir in cool whip or coconut whipped cream and sprinkles.
  • When cookies finish baking, transfer to cooling rack.
  • Serve with dip, dunk, and enjoy!
  • Yields around 80 to 90 homemade Dunkaroos cookies and 2 cups funfetti Dunkaroos dip.
Serving: 5cookies + 2 Tbsp dip, Calories: 120kcal, Carbohydrates: 14g, Protein: 5g, Fat: 5g, Fiber: 1g, Sugar: 5g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!