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!
Author Arman @ thebigmansworld
For the 'dunkaroos'
1/4cupcashew buttercan sub for almond or another mild tasting nut butter
1cuphomemade paleo nutellaground hazelnuts with cocoa and coconut palm sugar
1cupcoconut palm sugar
1large eggsub for 1 full flax egg for vegan version
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.
Cookies can be kept at room temperature uncovered for the first 2-3 hours then in an airtight container for up to 1 week.