• Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
•  In a large mixing bowl beat together canola oil and sugar.
• Add molasses and egg. Beat until fluffy. Stir in whole wheat, baking soda, baking powder, ginger and cinnamon (add candied ginger if using) until the dough comes together.
• Scoop out teaspoonfuls and lightly press onto cookie sheet.
• Bake for 12-15 minutes or until golden brown. Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool on cookie sheet.
• Store in air tight container for up to 1 week. Or freeze for up to 3 months.

Tip: If you are a real ginger lover try adding ¼ cup (60 mL) diced candied ginger for a bigger flavour. And if you really want over the top either add chocolate chips (1/4 cup) or dip in melted chocolate.