Notes: Most store-bought gluten-free flour blends will work, if measured
like this. (I love
this one!)
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour
The cornstarch helps keep the cookies soft and chewy. Don’t skip it!
Any type of milk can be substituted for the nonfat milk.
I do not recommend substituting anything for the molasses! Along with the ground ginger, it’s what creates the iconic gingersnap flavor: deep, complex, rich, and cozy.
This is the kind that I use, and it’s completely shelf-stable. You can generally find it near the honey on the baking aisle, and you’ll use it in all of
these recipes of mine too!
I highly recommend using the vanilla stevia! It’s one of my favorite ingredients, and you’ll use it in all of
these recipes of mine, too. Although you can find it at many health-oriented grocery stores, I buy mine online
here because that’s the cheapest price I’ve found.
If you prefer not to use the vanilla stevia, then substitute 1 cup (192g) of
coconut sugar, brown sugar, or granulated sugar AND omit the milk. If using this substitution, chill the cookie dough for at least 1 hour after Step 2. After chilling, if the cookie dough is still too sticky to roll, then using a spoon and spatula (or a cookie scoop), drop one portion of cookie dough into rounded mounds in the bowl of sugar. Rotate it until it’s fully coated; then roll it between your palms into a ball. Drop it back in the spiced sugar, coat again, and place on the prepared baking sheet. Do not flatten the cookies; they should spread fairly well while baking.
These are the dark chocolate kisses that I used. 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! If you prefer a “clean eating” version, then substitute a small ½” square of your favorite dark chocolate instead.
{gluten-free, clean eating option, low fat}