Homemade Dunkaroos (Gluten-Free, Refined Sugar Free
These gluten-free, refined sugar-free Dunkaroos feature crisp vanilla cookies and a creamy sprinkle frosting, perfect for a nostalgic, healthier snack! Fun to make and even more fun to dip.
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!