Notes: Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted in place of the white whole wheat flour.
For a gluten-free version, use as follows: ¼ cup (30g)
millet flour, ¼ cup (30g)
tapioca flour, 3 tablespoons (21g)
coconut flour, and ¾ teaspoon
xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured
like this.
Honey or
agave may be substituted for the maple syrup. You may also substitute ½ cup (96g) of
coconut sugar or brown sugar + ¼ cup (60mL) of milk (any type will work!).
For a vegan or clean-eating version, use regular bars of dark chocolate, chopped into large bite-sized pieces, in place of the dark chocolate kisses.
For a fun flavor variation, I bet
these caramel-filled kisses or
these pumpkin spice kisses would taste amazing! If you try that, leave me a comment and report back!
Do NOT overbake these cookies! They’ll turn out cakey instead of chewy if baked for too long.
The dough is going to be
very sticky, so use a spoon and spatula to drop it on your baking sheet! These cookies are going to be smaller than typical cookies, and they don’t spread while baking… So make sure you flatten them so they’re just slightly wider than the bottom of your chocolate kiss!
And since people always ask how I make my cookies perfectly round… Here’s my secret trick: I just use a mini spatula like
this! I spend about 10 minutes patiently shaping the cookie dough with my spatula once it’s on the baking sheet. No special tools or equipment—I promise!
{gluten-free, clean eating option, vegan option, low fat}