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!