I have a recipe for no-bake, gluten-free gingerbread balls that calls for 1/4 c. cocoa powder (other dry ingredients are 1-1/2 c. GF gingersnap crumbs, 1/4 c. 10x sugar and 1 T. brown sugar). I don't like the taste of the chocolate with the gingerbread and am looking for a reasonably neutral-tasting substitute. I've tried subbing with more crumbs (and even MORE crumbs), but the balls fall flat as a pancake after being out the fridge for 5 minutes. Obviously the cocoa powder is doing something to shore up the shape of the ball. Any ideas? Thanks!!