I found this recipe on their website.

GINGER PALM COOKIES

Palm oil shortening is the perfect base for these gingery cookies that are slightly crisp on the outside and chewy on the inside. For extra ginger bite, add a little minced, crystallized ginger to the mixture.

3/4 cup natural vegetable shortening from palm oil
1 cup packed dark brown sugar
1/4 cup unsulphured molasses
1 egg
2 cups unbleached white flour
2 tsp baking soda
1/4 tsp sea salt
1 tbsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 cup natural turbinado sugar (optional)

Preheat oven to 350 degrees F.

In a large mixing bowl, blend the palm shortening with the brown sugar and molasses. Whisk in the egg. In a separate bowl, stir together the flour, baking soda, salt, ginger, cinnamon and cloves. Add this mixture to the liquid ingredients, stirring carefully to fully combine. You may wish to gather the dough in your hands to continue mixing as the dough is a little stiff.

Form 48 rounded teaspoons of dough. If desired, roll in the turbinado sugar. Place the dough rounds onto cookie sheets spacing about 1 inch apart. Gently press down with finger tips since these cookies do not spread.

Bake for 10 to 12 minutes. Remove from oven and cool on sheet for 5 minutes. Continue cooling on wire racks. The cookies get crispier as they cool. Store the cookies in an air-tight container.

Makes 48 cookies
Source: Whole Foods