Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together almond flour, baking powder, salt, and tapioca starch.

In a separate bowl, mix the softened palm shortening (or coconut oil), maple syrup, coconut sugar, and vanilla extract until smooth and creamy.

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Roll the dough between two pieces of parchment paper until it’s about ¼ inch thick.

Use a small cookie cutter to cut out ½-inch circles (you should get around 32 cookies).

Optional: Use a tiny utensil to press indentations into the sides of each cookie to mimic the classic Dunkaroos shape.

Bake the cookies for 10-12 minutes, or until the edges start to turn golden brown.

Remove them from the oven and let them cool completely on a wire rack.

While the cookies cool, make the dip. In a small bowl, mix softened coconut butter, coconut milk, and powdered sugar until smooth.

Stir in the dye-free rainbow sprinkles for that signature funfetti look!

Once the cookies have cooled, pair them with the dip and enjoy your homemade, healthier Dunkaroos!