Vanilla Vegan Wafer Dunkaroos
April 26, 2022
Serves: Makes 36 cookies and 1 1/2 cups of frosting
About this Recipe
Dunkaroos, but with more organic ingredients. 😜 Nostalgia just got a whole lot healthier with this copycat recipe.
Ingredients
- Cookie Ingredients:
- 1/3 cup coconut oil
- 1/4 cup organic cane sugar
- 1 tablespoon coconut sugar
- 1 tablespoon vanilla extract
- 3 tablespoons aquafaba
- 1 tablespoon unsweetened oat milk
- 1/4 teaspoon sea salt
- 1/3 cup almond flour
- 2 tablespoons corn starch
- 1 1/4 cups gluten free flour blend Frosting Ingredients:
- 1 scoop Vanilla Orgain Plant Protein Powder
- 3 tablespoons coconut flour
- 3 tablespoons agave
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened oat milk
- 1/2 cup freeze-dried fruit, assorted flavors (strawberry, mango, banana, blueberry)
Instructions
- Cookie Directions:
- Line a large baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk or beat coconut oil until light and fluffy in texture (about 30 seconds). Add sugars and vanilla and beat for an additional minute.
- Add aquafaba and beat for 30 seconds. Add oat milk and mix once more. Add salt, almond flour and cornstarch and whisk to combine.
- Add gluten-free flour blend and stir until it resembles soft cookie batter. If too thin, add more almond flour and gluten-free blend. If too thick, add a splash of oat milk.
- Chill for 15 minutes while preheating oven to 350°F.
- Once batter has been chilled, roll out into 1/4-inch thick rectangle between two pieces of wax paper. Use circle cookie cutter or shot glass to cut out shapes.
- Gently transfer cookies to parchment-lined baking sheet and bake for 15-18 minutes or until golden brown on the bottom and dry on the top. Frosting Directions:
- Whisk protein powder and coconut flour in small bowl. Slowly add agave, vanilla, and oat milk. Whisk until well mixed.
- Finely chop assorted freeze-dried fruit. Add to frosting and mix until well incorporated.
- Serve with vegan vanilla cookies.