Pre-heat oven to 350 F.

Line a rimmed baking sheet with parchment paper or a silat mat and set aside.

In a medium bowl, sift together white whole wheat flour, baking soda, cinnamon, ground ginger, and salt. Gently toss together and set aside.

In a large bowl combine coconut oil, turbinado sugar, chia/flax egg, almond milk, fresh ground ginger and molasses. Using a hand mixer, blend until well combined.

Slowly add the dry ingredients to the wet ingredients and continue to blend until you have a thick hearty dough.

Scoop one tablespoon of the dough into your hands and roll into a small ball. Place on baking sheet and flatten out a bit, continue until you have 12 cookies on the baking sheet.