Dunkaroos were the ultimate lunchbox treat for 90s kids — sweet, crunchy vanilla cookies paired with irresistible sprinkle-studded frosting. Now, you can recreate the magic with a gluten-free, refined sugar-free version that’s just as fun, without the sugar crash! These Healthier Homemade Dunkaroos are made with better-for-you ingredients like grass-fed butter, monkfruit sweetener, and gluten-free flour — perfect for nostalgic snacking or sharing with your own kids.
Homemade Dunkaroos Ingredients
Grass-fed butter: Rich in omega-3 fatty acids, conjugated linoleic acid (CLA), and fat-soluble vitamins A, D, E, and K. A wholesome fat that supports brain function and hormone health.
Monkfruit sweetener: A natural, zero-calorie sweetener that doesn’t spike blood sugar, making it great for blood sugar balance and keto-friendly diets.
Honey: A natural sweetener that provides antioxidants and trace minerals. Adds moisture and depth of flavor.
Egg yolk: Packed with healthy fats, choline for brain health, and essential fat-soluble vitamins like A and D.
Gluten-free 1:1 flour: A blend designed to mimic traditional all-purpose flour without the gluten, making it ideal for those with gluten sensitivities or celiac disease. Often includes xanthan gum or starches for structure.
Baking soda: A leavening agent that helps the cookies rise slightly and crisp up around the edges.
Cream cheese: Adds a creamy texture and subtle tang to the frosting. It also offers a small amount of protein and calcium.
Natural rainbow sprinkles: Made without artificial dyes, these sprinkles use natural plant-based colors like turmeric, beet juice, and spirulina — perfect for keeping things fun and clean.
Tips for the Best Homemade Dunkaroos
Don’t skip chilling the dough (even 15 minutes helps) for easier cutting and cleaner cookie shapes.
Roll the dough evenly to ¼ inch thick so the cookies bake uniformly.
Use a small round cutter (a bottle cap works great!) and re-roll dough scraps to reduce waste.
Chill the frosting if you prefer a firmer dip, especially on warmer days.
Get playful with shapes! Use mini cookie cutters (like stars or letters) for a fun twist.
- Mimic the original container and D circles by using a small D cookie cutter (mine is from this lunchbox set) and putting the frosting and cookies in this container.
FAQs
Q: Can I use coconut sugar instead of monkfruit sweetener?
A: Yes! Coconut sugar works well in both the cookie and frosting, but it will give a darker color and a subtle caramel flavor.
Q: Is the frosting pipeable or spreadable?
A: It’s a soft, creamy frosting that thickens slightly when chilled. Chill 10–15 minutes for a firmer dip!
Q: Can I make the cookies ahead of time?
A: Definitely. Store baked cookies in an airtight container for up to 5 days or freeze for longer storage. The frosting can be refrigerated separately.
Q: Are these kid-approved?
A: 100% yes — they’re sweet, colorful, and dippable! Perfect for lunchboxes, birthday parties, or after-school treats.
Other Nostalgic Childhood Recipes To Make:
These Homemade Dunkaroos are such a fun, nostalgic treat to make!
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Homemade Dunkaroos (Gluten-Free, Refined Sugar Free
Ingredients
Vanilla Cookies
- 5 tbsp grass-fed butter softened
- 1/3 cup monkfruit sugar or coconut sugar
- 2 tbsp honey
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup gluten-free 1:1 flour
- 1/2 tsp baking soda
Vanilla Sprinkle Frosting
- 1/4 cup grass-fed butter room temp
- 1 tbsp softened cream cheese
- 1/4 cup monkfruit powdered sweetener
- 1/2 teaspoon vanilla extract
- 1 tbsp natural rainbow sprinkles
Instructions
- Preheat the oven to 325F.
- Using a mixer, beat the butter and sugar together. Then mix in the honey, yolk, and vanilla extract. Finally add the flour and baking soda, and mix.
- Roll out the dough in between two pieces of parchment paper (or silicone baking mat) to 1/4 inch thickness.
- Cut circles in the dough (I used a bottle top). If desired, press a small D cookie cutter into the circles, being careful not to press down completely.
- Remove the excess dough around the circles with a butter knife and bake for 8-10 minutes, or until lightly golden. The cookies will get more crispy as they cool.
- While baking, roll out the leftover dough and repeat steps 4 and 5. Continue repeating until all of the dough is cut into circles.
- While cookies are cooling, make the frosting. Whip butter and cream cheese until fluffy. Mix in the monkfruit powdered sugar and vanilla. Stir in the rainbow sprinkles. Chill for 10–15 minutes if you want it firmer.
- Dunk the cookies into the frosting and enjoy reliving your childhood!
