Gluten-Free Fudge Crinkles

Make everyone feel welcome by baking traditional holiday cookies customized for alternative diets. These fudgy gluten free chocolate crinkles are easy to make since they start with a mix.

  • Prep Time 45 min
  • Total Time 1 hr 5 min
  • Servings 36

Ingredients

1
box (15 oz) Betty Crocker™ Gluten Free devil's food cake mix
1
box (4-serving size) gluten free chocolate instant pudding and pie filling mix
1/2
cup butter, melted
1
egg
1/4
cup water
1
teaspoon gluten free vanilla
Sugar

  • 1 Heat oven to 350°F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms.
  • 2 Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.
  • 3 Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.

Expert Tips

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
100mg
100%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 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
*Percent Daily Values are based on a 2,000 calorie diet.