Gluten Free Chocolate Crinkle Cookies

        

1/2 cup vegetable oil

4 oz unsweetened baking chocolate, melted, cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 1/2 cups Bisquick® Gluten Free mix

1/2 cup powdered sugar

In large bowl, mix oil, chocolate, sugar and vanilla. Stir in eggs, one at a time. Stir in Bisquick mix until dough forms. Cover; refrigerate at least 3 hours.

Heat oven to 350°F. Grease cookie sheets with butter or cooking spray. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.