1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and set aside. 
2. In the bowl of a stand mixer fitted with a paddle attachment, cream coconut oil, brown sugar, and granulated sugar until fluffy, about 90 seconds. (Or, if you don’t have a stand mixer, use a hand mixer and a large mixing bowl to make the dough.)
3. To the coconut oil and sugar mixture, add the aquafaba and, vanilla extract. Beat to combine well. 
4. Add the lime zest, lime juice, and fresh ginger to the wet ingredients, and mix again to combine. 
5. Add the ground ginger, salt, baking soda, and flour to the wet ingredients, and mix until just incorporated. 
6. Add the rolled oats and shredded coconut, and mix again until well incorporated. Add the minced candied ginger and mix until evenly distributed in the dough. 
7. Use a cookie scoop or tablespoon to drop dough onto prepared baking sheet. 
8. Bake at 350 degrees F for 9-11 minutes, until just set in the center. 
9. Remove cookies from the oven and let cool for 2 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
10. Store cooled cookies in an airtight container for up to 5 days. 

Notes:

• Aquafaba is the liquid in canned chickpeas. It is viscous, and often used as an egg replacer in vegan baking. Drain a can of chickpeas, reserving the liquid in a food storage container. Keep aquafaba refrigerated for up to one week. Three tablespoons aquafaba = 1 large egg. Use the chickpeas to make one of my other recipes, like Lemon Curry Chickpea Soup or Pizza Salad with Pepperoni Chickpeas!