Preheat your oven to 350°F and prepare a baking sheet.
In a bowl, whisk together whole wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
Cream together brown sugar, cubed butter, and coconut oil in a stand mixer.
Add the egg and molasses, mixing to combine.
Gradually add the dry ingredients to the wet, mixing until fully incorporated.
Refrigerate the dough for 30 minutes, then roll into tablespoon-sized balls and coat with turbinado sugar.
Place dough balls on the baking sheet and bake for 9-11 minutes.
Allow cookies to cool before filling.