Gluten-Free Crunchy Fudge Cookies

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Cookies

box (16 oz) Betty Crocker™ Gluten Free brownie mix

cups Cinnamon Chex™ cereal

1/3

cup water

egg, slightly beaten

teaspoons gluten-free vanilla

1/4

cup miniature semisweet chocolate chips

3/4

cup powdered sugar

1/8

to 1/4 teaspoon ground cinnamon

teaspoons milk

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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.

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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.

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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;

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.