makes 30-36 cookies
In small saucepan, combine coconut oil, sucanat, molasses, butter, spices, and salt. Bring to boil and stir until sucanat is dissolved. Remove from heat and set aside to cool.
Prepare a standard loaf pan (8.5- by 4.5-inches) by lining it with two pieces of parchment paper, one crosswise, one lengthwise, with a few inches of overhang to cover and serve as a lift after chilling the dough.
Whisk together flours and baking soda in a mixing bowl. Pour in the cooled saucepan mixture, crack in the egg, and mix well with a wood spoon or spatula. Stir in the pecans and candied ginger. Scoop into prepared loaf pan and smooth top. Fold the parchment over the dough to cover. Refrigerate for at least 3 hours or ideally, overnight.
When ready to bake, preheat oven to 400°F. Line cookie sheet pan with parchment paper or a Silpat liner. Using the edges of the parchment, lift the loaf out of the pan and then then thinly slice aiming for graham-cracker-thickness, 30–36 slices for the whole loaf.
Bake for 7–9 minutes, until fragrant and edges just begin to brown. Cool on sheet pan 5 minutes then transfer to cooling rack. Cookies will crisp as they cool.