Gluten Free Fudge Crinkles
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- Total: 45 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 80
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 117 mg
- Total: 45 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 80
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 117 mg
Ingredients
Directions
- Heat oven to 350 degrees F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms. Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly. 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.
- Tip: Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
