Operating instructions
Dina Lauro
Dina Lauro, found of Chunkie Dunkies raw
vegan cookies. After attending Natural
Gourmet Institute and completing an
internship at the Hippocrates Health
Institute in Florida, Dina’s life changed
and Chunkie Dunkies was born. Dina’s
business is growing rapidly and quickly
becoming one of the premier raw vegan
cookie companies in the country! Chunkie
Dunkies are sold at Whole Foods, a few
national retailers and distributors and
online at www.chunkiedunkies.com.
Dina’s desire to make the “BEST” tasting
cookies is stronger than ever!
CHUNKIE DUNKIES RAW
VEGAN APPLE RAISIN
WALNUT COOKIES MUFFINS
What you’ll need:
1 cup gluten free oats, ground
3 cups of mixed raw nuts (raw almonds, walnuts or pecans)
1 Tbsp. + 1 tsp. ground cinnamon
1 & 1/8 tsp. Celtic sea salt
4 organic apples (sweeter varieties)
2 apples chopped and 2 apples blended
3/4 to 1 cup liquid sweetener (maple syrup or raw agave)
3 Tbsp. coconut oil
1 Tbsp. alcohol-free natural vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 cup gluten-free oats, whole
Lets get started!
• In food processor, using the “S” blade, grind nuts into our.
• Add 1 cup of oats to nut mixture and process into our.
• Add cinnamon and salt into the mixture and pulse until incorporated.
• Remove nut mixture and place in bowl.
• In the food processor, using the “S” blade, add 2 apples that have been
cored and pulse them into a chunky texture.
These will be folded into your dough to give the cookies a nice texture.
• Remove the pulsed apples and put them aside.
• In your food processor, add the sweetener, coconut oil, and vanilla
and blend.
• Add the other half of the apples (non shredded but cored) and blend well.
• Remove wet mixture and place into dry mixture bowl.
• Add raisins, chopped walnuts, whole oats, and chunky apples to your
dough and mix very well with hands.
• Place cookie dough in the fridge to set for about an hour.
• Shape cookies with an ice cream scoop and place on Excalibur dehydrator
trays (without Paraexx® sheets) and dehydrate for 8 to 12 hours at
115ºF/46˚C until desired texture is achieved.
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