Go Back

Throwback!: Homemade Vegan Dunkaroos (Cookies+Frosting Dip)

Sometimes you just have to be a kid in the kitchen and create childhood favorites. Every 90's kid will remember this fun snacktime treat!

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 10 - 12 servings



  • 1/2 cup vegan "butter" softened (or organic vegetable shortening)
  • 1 1/2 cups sugar
  • 1/2 cup coconut cream softened
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 cups all-purpose flour


  • 3 1/4 cups powdered sugar
  • 1/2 cup vegan "butter" softened (or organic vegetable shortening)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons almond milk
  • 1 cup sprinkles I used homemade but if using store-bought I recommend naturally colored ones



  1. Preheat oven to 325 degrees F (160 C) and line a few cookie sheets with parchment or silicone mats. Cream "butter" and sugar in a large bowl, then scrape sides and beat in coconut cream, vanilla, baking powder, and salt. Add flour a cup at a time and beat until dough is well mixed.
  2. Divide dough into halves and roll out each portion, one at time, on a lightly floured surface in a layer about 1/4 inch thick. Use cookie cutters to cut desired shapes or just a sharp knife to cut squares. Place cookies side by side about 1/4 inch apart (no need for much spacing because these don't spread) and bake for 7 to 9 minutes until edges are lightly golden. Remove and cool completely before frosting.


  1. Beat "butter" in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add milk and beat until light and fluffy. Fold in sprinkles with a rubber spatula and spoon mixture into individual little cups to serves with cookies!