Gluten-Free Crunchy Fudge Cookies
Eat a great-tasting fudgy cookie with a cinnamon twist made with brownie mix and cereal.
|1||box (16 oz) Betty Crocker® Gluten Free brownie mix|
|3||cups Cinnamon Chex® cereal|
|1||egg, slightly beaten|
|1/4||cup miniature semisweet chocolate chips|
|3/4||cup powdered sugar|
|1/8||to 1/4 teaspoon ground cinnamon|
|Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.|
|To make drop cookies uniform in size, use a small spring-handled ice-cream scoop available at most grocery and discount stores.
|1.||Heat oven to 350° F. Spray cookie sheets with cooking spray.|
|2.||In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.|
|3.||Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.|
|4.||In small bowl, mix powdered sugar and cinnamon. Stir in milk until smooth. If necessary, add additional milk 1 teaspoon at a time, until glaze reaches drizzling consistency. Drizzle cookies with glaze.|
130 ( 20); 2 1/2g ( 1g, 0g); 10mg; 70mg; 25g ( 0g, 17g); 1g 2%; 0%; 0%; 20% 1/2 ; 1 ; 0 ; 1/2 1 1/2