These easy to make, crunchy, no-bake cookies are from my new cookbook, Gluten-Free Cookies. They resemble chocolate confections in taste and texture. Crystallized ginger makes a great substitute for the candied orange peel, if you prefer something spicy.
Chocolate Orange Crunchies
Makes 12 to 18 cookies
1/2 cup toasted whole almonds, finely chopped
2 tablespoons unsalted natural pistachios, finely chopped
2 1/2 tablespoons finely chopped candied orange peel
1/2 cup gluten-free crisp rice cereal
4 1/2 ounces bittersweet chocolate, chopped (use only high-quality, gluten-free chocolate)
Line a cookie sheet with parchment.
In a medium bowl, combine almonds, pistachios, orange peel, and rice cereal.
In the top of a double boiler, set over simmering water, melt chocolate.
Pour melted chocolate over nut-rice mixture, and mix until combined.
Using a medium cookie scoop, drop double tablespoons of mixture onto prepared cookie sheet, spacing them 1 1/2 inches apart. Refrigerate until set, about 20 minutes.
Store cookies in an airtight container for up to 1 week, layered between sheets of parchment or wax paper.
Baker’s note: High quality, gluten-free chocolate is needed to get a rich chocolate taste.