I am so excited to be back on the blog sharing another Vegan recipe. It feels cool to be back here knowing that a few more of you might recognize me after my takeover on the @JHtheBrand Instagram stories last month. If you don’t know who I am, you can watch the takeover where I made Vegan Crunch Wraps, here, or my Vegan Crab Cake recipe here.
I am so excited to be back on the blog sharing another Vegan recipe. This time around, I wanted to share a recipe that is will excite your kids or whisk you back to your childhood. This homemade Vegan Dunk’aroo copycat recipe is incredibly easy to make and it contains relatively few ingredients that can be found in your average grocery store! If you have never tried them, this was currency in Elementary School, if you had Dunkaroos in your lunch, everyone wanted to be your friend and it was great currency for trades. Those blue single-use plastic containers with a small divider built-in for the icing are iconic. These treats came in different flavours but the funfetti variety is classic and it guaranteed smiles as you peered into your lunch kit.
Not only did I want to make a homemade version of the original, but I also wanted to make it vegan. To do so, I looked up the ingredients of the originals online. To my surprise, I couldn’t even go off the ingredients list to figure out what the base was because the ingredients list was FULL of chemicals and ingredients that are hard to pronounce. I went to the store and purchased some vegan yogurt to use as a base and the experimenting began. For those of you looking for a gluten-free option, it is easy to sub gluten-free flour for the cookie dough portion but I am still working on a gluten-free version of the funfetti icing.
Vegan Homemade Dunk’aroos
Ingredients
- Ingredients for cookies:
1 cup 1 all-purpose flour (or sub gluten-free flour)
½ tsp baking soda
½ tsp baking powder
1/2-1 tsp 1/2-1 ground cinnamon
¼ tsp sea salt
¼ cup vegan butter (I used Melt Organics)
1/3 cup 1/3 light brown sugar
1 vegan egg (I use Bob’s Red Mill Egg Replacer)
½ tsp vanilla extract
- Ingredients for icing:
¼ cup vegan butter (I used Melt Organics)
¼ cup icing sugar
1 cup 1 funfetti cake batter mix (I used Betty Crocker), yes it’s vegan!
½ cup vegan yogurt (I used Silk – Almond based, plain, unsweetened)
¼ tsp vanilla extract
Directions
- Directions for cookies:
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and sea salt.
- In a separate bowl, cream the vegan butter and sugar together with an electric beater until fluffy.
- Add in the vegan egg and vanilla and stir until mixed.
- Slowly add the flour to the butter mixture until the dough is formed. Try not to overmix.
- Form a flat disk of dough and wrap it in some reusable saran wrap or between sheets of parchment paper with an elastic. Set in fridge to chill for 20 minutes to an hour.
- Remove the dough from the fridge and roll it out on a lightly floured surface. Roll the dough out as thin as possible (about 1/8 of an inch thick).
- Using a small cookie cutter in the shape of your choice, punch out shapes and transfer them to the prepared baking sheet.
- This next step isn’t mandatory but if you have an intricate shape or you want the cookies to hold their form then place them in the fridge for 20 minutes to an hour before baking.
- Preheat oven to 350 C and bake the cookies for 5-8 minutes or until the bottoms start to get golden brown. Always start with the lowest recommended time and check frequently each minute after that.
- Remove from baking sheet and transfer to a cooling rack so they can crisp up a little bit. They should still be nice and soft on the inside.
- Directions for Vegan funfetti icing:
- Using an electric mixer, beat the butter until soft and then add the icing sugar followed by the vegan yogurt and the vanilla. Once smooth, add in the cake batter powder and mix until combined.
- See variations below for other flavours!
- Serve and enjoy!
Pink Dunk’aroos
- I naturally coloured this icing with beetroot powder but even a few drops of beet juice would do the trick without compromising the flavour at all.
Cookies and Cream Dunk’aroos
• Omit cinnamon from the cookie dough recipe and replace it with ½ tsp cocoa powder.
• Add Oreo cookie crumbs to the icing until you have your desired consistency.
Thank you Jill for having me back on the blog, I love it here! I hope you like this recipe as much as you loved the other two! I can’t wait to hear what you think so drop a comment below or say hi over on Instagram! See you soon! xoxo
