Gluten Free!

Gluten-Free Crunchy Fudge Cookies

Eat a great-tasting fudgy cookie with a cinnamon twist made with brownie mix and cereal.

Prep Time:40 min
Start to Finish:40 min
Makes:24 cookies

Average 4.28 from 14 ratingsAverage 4.28 from 14 ratingsAverage 4.28 from 14 ratingsAverage 4.28 from 14 ratingsAverage 4.28 from 14 ratings 14 ratings Rate   Email Print
Cinnamon Chex®
1box (16 oz) Betty Crocker® Gluten Free brownie mix
3cups Cinnamon Chex® cereal
1/3cup water
1egg, slightly beaten
2teaspoons vanilla
1/4cup miniature semisweet chocolate chips
3/4cup powdered sugar
1/8to 1/4 teaspoon ground cinnamon
3teaspoons milk
Cooking Gluten Free?
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.
Preparation Directions
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.
Nutritional Information
1 Cookie: Calories 130 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 70mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 17g); Protein 1% Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 20Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2 
*% Daily Values are based on a 2,000 calorie diet.