Taking it back to the 90’s with this DIY childhood favorite treat, but made healthy! This Homemade Dunkaroos recipe is gluten-free, nut-free and can be made vegan! Plus, this dunkaroo dip is made without funfetti cake mix or yogurt! So easy. So good.
The word on the street is, dunkaroos are coming back! “Where did they go?” you may be asking. Well, I don’t know… but they’re coming back and that’s all that matters! The next question you may be asking, “When are dunkaroos coming back?” This summer, 2020! The only problem… they aren’t very healthy. Sadly. But, don’t be too sad because the Secretly Healthy Home Kitchen is all about making your favorite recipes, HEALTHY! And this homemade dunkaroos recipe is easy and healthy! Woooorayy!!!
DIY Dunkaroos Recipe – Cookies
This dunkaroo cookie recipe is so simple! It’s similar to my healthy oreos recipe because the main ingredients are oat flour, a little refined coconut oil, and coconut sugar (read about the benefits of oats and coconut sugar here). The beauty of these cookies is that you can bake them a little longer to get a crunchy cookie, or bake them a little less to get a softer cookie. I know the original dunkaroos are crunchy like an oreo, so I baked mine for about 20 minutes to get them pretty crunchy.
How do you make that dunkaroo cookie shape?
Unlike my sugar cookie recipe, there’s no rolling or cookie cutters needed to make these dunkaroo cookies.
Mix all dough ingredients together in a small bowl.
Scoop out about 1 tsp of cookie dough and roll it between your palms.
Flatten the dough ball between your palms to get a disk shape.
Optional: Score the edges of cookies with the back of a fork to get that “dunkaroo” look.
You can make these cookies any shape you want! Just make sure you make them thin enough to get that “crunch” factor from baking.
Easy Vegan Dunkaroos Recipe
It’s a bit tricky to find the original ingredients to the dunkaroo cookies, but from what I discovered through researching, is that the cookie itself is vegan. However, it’s loaded with processed oils and unnecessary, unhealthy ingredients. The dunkaroo dip is not vegan and it’s even worse for you. It’s packed with oils, artificial flavors, and corn syrup.
We made these dunkaroo cookies with simple healthy ingredients. No corn syrup, processed oils, or artificial flavors (I don’t even know how I would attain “artificial flavors”).
To make this dunkaroo dip vegan:
Swap cream cheese for vegan cream cheese.
Swap Tru Whip for Coconut Whipped Cream.
Easy, peasy, lemon squeezy.
How to Make Dunkaroo Dip Healthy
Most healthy dunkaroo dip recipes call for yogurt and funfetti cake mix. Although that is pretty simple, it’s not the healthiest option. A lot of funfetti cake mixes contain processed sugars, flours, and preservatives. There are some healthier box cake mixes on the market today, but those are also a bit pricey and I don’t normally have those on hand in the Shh Kitchen.
You don’t need any yogurt or funfetti cake mix for this healthy dunkaroo dip recipe! Trust me, I tried making this dip “super ultra healthy” by using greek yogurt and vanilla protein powder, but yuck. It did not turn out well. I wanted this dunkaroo recipe to take you back to your childhood, not to the garbage can! So I went back to the drawing board about 3 times to perfect this recipe for you. I went with a dip that is similar to my protein cream cheese icing I make with my cinnamon roll baked oatmeal.
For the Healthy Dunkaroo Dip recipe, I used truwhip to make it extra fluffy and delicious! I also added sprinkles. This is a funfetti cake batter dip after all isn’t it?! I’ve been going a little nuts with all the birthday cake themed recipes lately because I’ve been obsessed with my naturally colored sprinkles. So, check out my Birthday Cake Banana Bread or Birthday Cake Steel Cut Oats for more birthday cake inspo. There will be plenty more where that comes from in the future too #stillsprinkleobsessed.
I cannot wait for you to give this Homemade Healthy Dunkaroos Recipe a try! Please snap a picture and share it with me!
Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Taking it back to the 90’s with this DIY childhood favorite treat, but made healthy! These Homemade Dunkaroos are gluten-free, nut-free and can be made vegan! Plus, this dunkaroo dip recipe is made without funfetti cake mix or yogurt! So easy. So good.
1. Line a cookie sheet with parchment paper and preheat oven 350 F.
2. In a medium bowl, combine all dry cookie ingredients.
3. Next, add in all wet ingredients and mix until dough forms. Allow dough to set for 2-3 minutes to let moisture absorb. You should be able to roll the dough into spheres without it being too sticky. (See Note 3)
4. Take about 1 tsp of dough and roll it between palms. Flatten between palms until about ¼ cm thick (or as close to a regular dunkaroo size). Place on baking tray and repeat with the rest of the dough. Should make about 35-37, ½ inch cookies.
5. Bake cookies at 350 F. for 15-20 minutes until a little firm (they will crisp more after fully cooling). Let cool completely.
6. While the cookies bake, make the dunkaroo dip by combining all ingredients except sprinkles in a medium bowl or standing mixer (make sure your cream cheese is soft). Beat with an electric mixer or fork until smooth and fluffy. Fold in sprinkles.
7. Once cooled, serve cookies with dunkaroo dip! Store cookies in an airtight container at room temperature for up to 10 days or longer, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. Store dip in refrigerator for up to 3 weeks. (See Note 2)
Vegan Dunkaroo Dip: To make the dunkaroo dip vegan, swap in coconut whipped cream and vegan cream cheese. Add maple syrup if more sweetness is needed.
Dunkaroo Storage: Cookies do get softer if kept at room temperature. I actually enjoy them this way! Feel free to pop them in the oven or toaster oven to crisp them up a bit if desired.
Dunkaroo Cookie Dough Tips: If dough is too sticky, add 1 tsp more oat flour at a time until you get desired texture. If dough is too dry, add 1 tsp almond milk until you get desired texture.
4 cookies + 2 Tbs Dip Amount Per Serving:Calories: 196Total Fat: 12gCarbohydrates: 20gNet Carbohydrates: 19gFiber: 1gSugar: 11gProtein: 3g
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