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 (dairy-free) and shortening for the butter. I used a blend of brown 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. I also like to add cinnamon and lemon/orange zest - they add a lot.
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I found this recipe when looking for a homemade version of Trader Joe's Triple Ginger cookies....