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1/2 cup butter, softened
1/2 cup canola oil
1/2 cup brown sugar
1/2 cup D'vash Date Nectar
1/2 cup molasses
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 1/4 cups all-purpose flour
2 cups whole wheat flour
2 1/4 teaspoon baking soda
2 1/4 teaspoon ground ginger + 1 teaspoon
1 1/2 teaspoon ground cloves
1 1/2 teaspoon ground cinnamon
1/4 cup sugar


Preheat oven to 325 degrees F.
In a large mixing bowl, cream the butter and the canola oil together.
Add the brown sugar, D'vash, molasses and vanilla and continue mixing.
Slowly add in the eggs and mix.
In another large bowl, combine the flours, baking soda, 2 1/4 teaspoons of the ginger, the cloves and the cinnamon. Blend with a wire whisk.
Gradually add the flour mixture to the creamed mixture and mix until the dough is well blended.
In a small bowl, mix together 1/4 cup sugar and 1 teaspoon ginger.
Scoop out 1 tablespoon of the cookie batter and roll the dough into a ball using your hands.
Drop the cookie dough ball into the bowl of sugar and ginger and coat the dough ball with the sugar mixture.
Place the coated balls of cookie dough about 2 inches apart on a cookie sheet lined with parchment paper or silpat.
Bake the cookies for 8-10 minutes.
Remove the cookies from the oven.
Lightly press each cookie with a flat spatula to remove any excess air.
Let the cookies cool on a wire rack.

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