Enjoy a great-tasting fudgy cookie with a cinnamon twist made with gluten-free brownie mix and cereal.
Gluten-Free Crunchy Fudge Cookies
- Prep Time 40 min
- Total 40 min
- Servings 24
- Ingredients 9
Ingredients
Cookies
- 1 box (16 oz) Betty Crocker™ Gluten Free Chocolate Brownie Mix
- 3 cups Cinnamon Chex™ cereal
- 1/3 cup water
- 1 egg, slightly beaten
- 2 teaspoons gluten-free vanilla
- 1/4 cup miniature semisweet chocolate chips
Glaze
- 3/4 cup powdered sugar
- 1/8 to 1/4 teaspoon ground cinnamon
- 3 teaspoons milk
Instructions
-
Step1Heat oven to 350° F. Spray cookie sheets with cooking spray.
-
Step2In large bowl, mix cookie ingredients with spoon until blended. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
-
Step3Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes before glazing.
-
Step4In 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.
Nutrition
130
Calories
2 1/2g
Total Fat
1g
Protein
25g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 130
- Calories from Fat
- 20
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 70mg
- 3%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 17g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 20%
- 20%
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 Choice
1 1/2Tips from the Betty Crocker Kitchens
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