Fudge Crinkles

[ Prep Time: 45 Minutes | Start to Finish: 1 Hour 5 Minutes | 3 dozen cookies ]

• 1 box Betty Crocker Gluten Free devil’s food cake mix
• 1 box (4-serving size) gluten-free chocolate instant pudding and pie filling mix
• ½ cup butter, melted
• 1 egg
• ¼ 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 butter, egg, water and vanilla; stir until soft dough forms.

2. Shape dough into 36 (1¼-inch) balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart; flatten slightly.

3. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.

1 Cookie: Calories 80; Total Fat 3g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 15mg; Sodium 100mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Fat Carbohydrate Choices: 1

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