Macros for the Protein Dunkaroo Dip:
210 Cals, 15g Carbs, 2g Fat, 33g Protein!
Macros for the Protein Dunkaroo Dippers:
188 Cals, 13g Carbs, 4g Fat, 25g Protein!
Ingredients for Protein Dunkaroo Dippers:
– 1 Scoop (31g) PEScience Gourmet Vanilla Select Protein (“FDL” saves you 30%)
– 10g Coconut Flour
– 40g Unsweetened Apple Sauce
– 20g Pure Pumpkin
– 70g Egg Whites
– 2g Stevia
– 2g Baking Powder
Ingredients for Protein Dunkaroo Dip:
– 1 Scoop (31g) PEScience Gourmet Vanilla Select Protein (“FDL” saves you 30%)
– 10g Coconut Flour
– 2g Stevia
– Unsweetened Vanilla Almond Milk
– 6g Sprinkles
Directions:
1.) Preheat oven to 350 degrees F. First we will make the dunkaroos. Take your dry ingredients for your dunkaroos and add them to a bowl. Mix them together. Then add your wet ingredients to a bowl. Mix them together. Then add half your dry ingredients into your wet ingredients. Mix them in. Then repeat with the rest of your dry ingredients.
2.) Next, line your pan with parchment paper and take your cookie batter and add to parchment paper in small cookie shapes. These will expand so err on the side of caution with how big you make each dunkaroo. Add to oven and cook for 8-10 minutes until top of cookies has no more wet batter.
3.) While your cookies is baking, you will start to make up your protein dunkaroo dip by adding all the dry ingredients into a bowl and mixing together. Then slowly add your almond milk in 20g/ml increments and mix and repeat until you have thick dip like consistency. Then add to fridge to let chill.
4.) Once dunkaroos are done, add them to your cooling rack. Once cool and have reached room temp, take out your dunkaroo dip and enjoy this childhood classic!
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