Enjoy a great-tasting fudgy cookie with a cinnamon twist made with gluten-free brownie mix and cereal.
box (16 oz) Betty Crocker™ Gluten Free brownie mix
cups Cinnamon Chex™ cereal
egg, slightly beaten
teaspoons gluten-free vanilla
cup miniature semisweet chocolate chips
cup powdered sugar
to 1/4 teaspoon ground cinnamon
Heat oven to 350° F. Spray cookie sheets with cooking spray.
In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
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.
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.
Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.