If you are craving something indulgent and gluten-free, the Gluten Free Fudge Crinkles are the perfect treat to whip up. The cookies combine rich chocolate flavors with a delightful chewy texture, making them irresistible for anyone, gluten-free or not. Let’s get baking.
When making gluten-free treats, quality matters. Always choose certified gluten-free products to avoid any cross-contamination. If you’re looking to swap ingredients, dairy-free butter can easily replace regular butter, and applesauce can be used as an egg substitute for a vegan option. You might want to keep an eye on the sugar quantity as it varies from brand to brand.
Fudge & Candy
Gluten Free Fudge Crinkles Recipe
Ingredients
- 1 (15 ounce) box Betty Crocker® Gluten Free devil’s food cake mix
- 1 (3 1/2 ounce) box gluten free chocolate flavor instant pudding and pie filling mix (4-serving size box)
- 1/2 cup butter, melted
- 1 egg
- 1/4 cup water
- 1 teaspoon gluten free vanilla
- sugar
Instructions
- Heat the oven to 350 degrees F.
- In a large bowl, mix the 15-ounce box of Betty Crocker Gluten Free devil’s food cake mix and the 3 1/2-ounce box of gluten-free chocolate flavor instant pudding mix until well combined.
- Add 1/2 cup melted butter, 1 egg, 1/4 cup water, and 1 teaspoon gluten-free vanilla to the dry ingredients. Stir until a soft dough forms.
- Shape the dough into 1 1/4-inch balls and roll them in sugar until well coated.
- Place the sugar-coated balls on ungreased cookie sheets, ensuring they are about 2 inches apart, and flatten them slightly with your hand.
- Bake in the preheated oven for 8 to 10 minutes or until the cookies are set.
- Allow the cookies to cool on the sheet for 2 minutes before transferring them to a cooling rack to cool completely, which should take about 20 minutes.
- Store the cooled cookies in an airtight container to keep them fresh.
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