This is what dreams are made of. Sweet, 90’s lunchbox dreams. (minus the kangaroo) I know I’m not alone in saying that when my 8yr old self unzipped my lunchbox to find that cute little blue pack, I had myself a mini Kevin McCallister moment and sent a big “well done, Mom” out on a prayer of thanks. Something about those mini graham kangaroos with a touch of cinnamon crunch… and that cubic inch of creamy frosting. Really set them apart from the other lunch pack varieties. Ritz crackers + cheese spread… or pretzels + cheese spread - ugh, please. No comparison. Unbeknownst to me, I thought Dunkaroos has left me, along with circle time and my dreams of becoming a basketball star, so you can imagine the freak out I had when my girlfriends and I found them as we were stocking up for senior week. The compounded excitement of 4 teenage girls may have exaggerated the reaction a little bit, but it was something like when you see someone you know on vacation a million miles away from home. “what…? what?! what are you doing here?!? omg this is so great!”…. assuming it’s someone who’d be so great to see. Total shock & delight. You can further imagine my excitement when I discovered a way to reinvent these childhood gems in award-winning vegan style. All the delicious flavor - the cinnamon crunch, the creamy fudgey frosting… and sprinkles!!! - without all the junk hiding behind that sweet, innocent kangaroo and his skateboard. Now scroll through the next sequence of photos super fast and it will almost be like a gif. I mean, practically. Ha! How’d ya like that? Pretty groovy, wasn’t it? Alright, enough of my low quality animations. Without further ado, I give you… the revamped Dunkaroo. (ouch. the rhyme kinda killed it, didn’t it?) Dunkeroos Makes about 180 cookies 1 cup GF AP flour blend* ¼ cup coconut sugar ½ tsp baking powder ¼ tsp cinnamon ¼ tsp sea salt 2 Tbsp coconut oil, solid 2 Tbsp maple syrup 2 Tbsp almond milk, or other non-dairy milk ½ tsp vanilla extract Combine dry ingredients in a small bowl. Cut in solid coconut oil using a knife or fork and work it into the flour mix until little pebbles form. Add remaining ingredients and stir just until combined and there are no more dry spots. Divide the dough into 2 balls and roll each out into a disc, about 1/8” thick. Wrap in saran wrap and refrigerate an hour, up to overnight. Preheat oven to 325* and line a baking sheet with parchment paper. Set aside. Use your favorite cookie cutter to stamp chilled dough in whatever shapes your heart desires. If the dough gets too soft while working with it, just pop it in the freezer for a couple minutes. Use a spatula to move cookies to baking sheet. Bake for 8-10 minutes, until golden brown. Allow to cool on baking sheet another 10 minutes before transferring to a cooling wrack to cool completely. *I use ¾ cup white rice flour, ¼ cup brown rice flour, ¼ cup tapioca flour/starch, ¼ cup arrowroot powder Creamy Vanilla Frosting 1 can full-fat coconut milk, refrigerated overnight, divided ¼ cup cacao butter, melted & cooled 1 Tbsp maple syrup ½ tsp vanilla extract Sprinkles! Scoop solid coconut cream from can and into a small bowl. Reserve milk for chocolate frosting. Use an electric mixer to whip until fluffy. Stream in remaining ingredients, whipping again until light and fluffy. Refrigerate for 30-60 minutes to set up. Chocolate Fudge Frosting 1 medium avocado 1-2 Tbsp maple syrup ¼ cup coconut milk 2 oz. fine dark chocolate, chopped ½ tsp vanilla extract Sprinkles! Warm coconut milk over low heat. Add chocolate and stir until melted. Blend with remaining ingredients in a food processor or blender until smooth. Scrape into a bowl (forget that “cubic inch” of frosting… go nuts!) Dunk! Find this & other yummy recipes over at Allergy-Free Wednesday, Gluten-Free Friday and Healthy Vegan Friday!