Crunchy Fudge Cookies (Gluten Free)
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 |
| 1/3 | cup water |
| 1 | egg, slightly beaten |
| 2 | teaspoons vanilla |
| 1/4 | cup miniature semisweet chocolate chips |
|
| 3/4 | cup powdered sugar |
| 1/8 | to 1/4 teaspoon ground cinnamon |
| 3 | teaspoons milk |
|
| 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