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)

Makes 36 cookies and 1 1/2 cups of frosting

Instructions

Makes 36 cookies and 1 1/2 cups of frosting

    Cookie Directions:
  1. Line a large baking sheet with parchment paper and set aside.
  2. 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.
  3. Add aquafaba and beat for 30 seconds. Add oat milk and mix once more. Add salt, almond flour and cornstarch and whisk to combine.
  4. 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.
  5. Chill for 15 minutes while preheating oven to 350°F.
  6. 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.
  7. 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.
  8. Frosting Directions:
  9. Whisk protein powder and coconut flour in small bowl. Slowly add agave, vanilla, and oat milk. Whisk until well mixed.
  10. Finely chop assorted freeze-dried fruit. Add to frosting and mix until well incorporated.
  11. Serve with vegan vanilla cookies.

FEATURED INGREDIENT

vanilla-bean-2-03lb-canister

Organic Proteinâ„¢ Plant Based Protein Powder - Vanilla Bean

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Vanilla Vegan Wafer Dunkaroos

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

Makes 36 cookies and 1 1/2 cups of frosting

    Cookie Directions:
  1. Line a large baking sheet with parchment paper and set aside.
  2. 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.
  3. Add aquafaba and beat for 30 seconds. Add oat milk and mix once more. Add salt, almond flour and cornstarch and whisk to combine.
  4. 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.
  5. Chill for 15 minutes while preheating oven to 350°F.
  6. 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.
  7. 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.
  8. Frosting Directions:
  9. Whisk protein powder and coconut flour in small bowl. Slowly add agave, vanilla, and oat milk. Whisk until well mixed.
  10. Finely chop assorted freeze-dried fruit. Add to frosting and mix until well incorporated.
  11. Serve with vegan vanilla cookies.