Paleo Dunkaroo Cookies
Inspired by the classic childhood snack, these dunkaroo cookies have all the flavour and texture of dunkaroos minus the sugar overload! They are grain free, refined sugar free, paleo, gluten free and have a vegan option too! Flashback to your childhood with these cookies!
Ingredients
For the 'dunkaroos'
- 1/4 cup cashew butter can sub for almond or another mild tasting nut butter
- 1 1/2 tablespoon pure maple syrup can sub for honey for non strict vegans
- 1 teaspoon flax + 1 T water made into 1/3 flax egg
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup shredded unsweetened coconut
For the hazelnut chocolate cookie base
- 1 cup homemade paleo nutella ground hazelnuts with cocoa and coconut palm sugar
- 1 cup coconut palm sugar
- 1 large egg sub for 1 full flax egg for vegan version
Instructions
- Preheat the oven to 180 degrees Celcius and line 2 cookie sheets with baking paper. Set aside two bowls.
- In the first bowl, combine the dry ingredients for the 'dunkaroo' cookie add ins. In a microwave safe bowl, melt the cashew butter with the maple syrup and add to the dry mixture. Mix roughly and spread on the cookie sheet as one and bake for 12 minutes, or until golden brown. Remove and allow to cool. Once cooled, break apart into small pieces.
- While it's cooling, melt the homemade paleo nutella so it's less firm. In a large mixing bowl, combine the coconut palm sugar, egg and melted 'nutella' and mix very well. Stir through a handful of the 'dunkaroo' pieces.
- Form cookies on the lined baking tray around 3-4 cms apart (they expand slightly) and press down each one with a fork. Add several broken 'dunkaroos' to the centre of each cookie and bake for 10-12 minutes, depending on how you like your cookies. Do not overbake!
- Remove and let sit on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
Cookies can be kept at room temperature uncovered for the first 2-3 hours then in an airtight container for up to 1 week.