I found this recipe when looking for a homemade version of Trader Joe's Triple Ginger cookies. Loved it. Now I've been diagnosed with gluten intolerance and can't eat wheat or butter. This recipe translated beautifully to GFCF (gluten-free, casein-free), though. I just subbed a bit of Earth Balance margarine and shortening for the butter. I used a blend of rice, garbanzo, and tapioca flours for the flour, with 1/2 t of xanthan. They came out PERFECTLY - no one would know they're not "normal". They are a bit spicy, but that's the point - I would recommend dicing the candied ginger VERY finely though.

Reviewed On: Sep. 27, 2009

Mmmm! We followed this recipe pretty closely. The only changes were that we accidentally left the foil off, and added a touch of nutmeg. We had the oven at 350, moving it up to 400 for the last few minutes to brown the cheese. It was delicious! Sweet, savory, rich. Went wonderfully as a side dish to pork chops.

Reviewed On: Nov. 11, 2007