Crunchy Fudge Cookies

[ Prep Time: 40 Minutes | Start to Finish: 40 Minutes | 2 dozen cookies ]

• Cookies
• 1 box Betty Crocker™ Gluten Free brownie mix
• 3 cups Cinnamon Chex™ cereal
• ⅓ cup water
• 1 egg, slightly beaten
• 2 teaspoons gluten-free vanilla
• ¼ cup miniature semisweet chocolate chips
• Glaze
• ¾ cup powdered sugar
• ⅛ to ¼ teaspoon ground cinnamon
• 3 teaspoons milk

1. Heat oven to 350°F. Spray cookie sheets with cooking spray (without flour).

2. In large bowl, mix cookie ingredients with spoon until blended. On cookie sheets, drop dough by rounded measuring tablespoonfuls 2 inches apart.

3. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. 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 is drizzling consistency. Drizzle cookies with glaze.

1 Cookie: Calories 130; Total Fat 2.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 10mg; Sodium 70mg; Total Carbohydrate 25g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 1½

To make drop cookies uniform in size, use a small spring-handled ice-cream scoop available at most grocery and discount stores.