Saturday, December 14, 2013


Growing up I was always one of those kids who was envious of the other children who's parents packed them dunkeroos for lunch. I remember trying to trade my apple for some dunkeroos once and failing miserably. Little did I know then that my parents were actually looking out for me by not feeding me sugary junk... however those cravings for cookies dipped in chocolate icing have never passed. Last year I bought the cutest mini gingerbread man cookie cutter and was delighted to find that it did not get lost in our move out west. These are the perfect sweet indulgence for the holidays...especially if you have kids! You will need a food processor to make both the dough and the icing...if you don't have one check craigslist or ask Santa!

Grain Free Dunkeroos

✿ 1 cup almond flour
✿ 2 tbsp maca powder
✿ 4 tbsp tapioca starch

✿ 3 tbsp coconut oil/ghee/butter
✿ 1 egg (or replace with a flax egg to make it vegan friendly)
✿ 1/2 tbsp ground flax mixed with 2 tbsp water
✿ 4 dried kalamata string figs (chopped into small pieces)
✿ 1/2 tsp baking soda
✿ 1/2 tsp ground ginger
✿ 1/4 tsp allspice
✿ 1/4 tsp ground cloves
✿ 1/4 tsp cinnamon
✿ pinch of sea salt

1) Preheat the oven to 350. 
2) Place all of the ingredients except 3 of the tbsp of tapioca starch in a food processor and pulse until a dough forms. Place dough in a bowl and knead in the remaining 3 tbsp starch.
3) Freeze the dough for 15 - 30 minutes. 
4) Cut 3 pieces of parchment the size of your cookie sheet. Place one of the pieces of parchment on the cookie sheet and set the other two on the counter.
5) Place the dough in the center of one of the parchment pieces. Flatten the dough as best you can with your hands before placing the second piece of parchment on top. Take a rolling pin (or wine bottle if you don't have one!) and roll the dough between the two pieces of parchment until it is 1/4 inch thick. 
6) Cut out little men with a mini cookie cutter and place them on your parchment lined cookie sheet. Continue until fully cooled.  
7) Bake the cookies for 8 minutes at 350. Removes from the oven and allow to cool. 
8) Serve with the chocolate icing recipe below for some dunking fun!

Healthy Chocolate Icing:             

✿ 1 cup cashews
✿ 2 tbsp cacao
✿ 2 large medjool dates
✿ 1/2 cup water
✿ 1 tsp vanilla extract

1) Soak the cashews in a bowl covered with water for 3-4 hours. Drain and rinse. 
2) Place all of the ingredients in a food processor and blend into a silky smooth icing. 



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