| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 10 min |
| Yield: | 36 cookies |
Ingredients
- 1 box (15 oz) Betty Crocker® Gluten Free devil’s food cake mix
- 1 box (4-serving size) gluten free chocolate instant pudding and pie filling mix
- 1/2 cup butter, melted
- 1 egg
- 1/4 cup water
- 1 teaspoon gluten free vanilla
- Sugar
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I loved these cookies. I made them for my gluten intolerant cousin. She said that they were the best gluten free cookies that she had ever had (including the store bought ones.) Everyone (15 people) kept eating them and I had to make a second batch.
these cookies are easy to make and taste great!! they even look store bought! they are definitely a gluten free treat!!