Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, ginger, cinnamon, and salt. Set aside.
Using an electric mixer with a paddle attachment, cream together the coconut sugar, coconut oil, molasses, vanilla, and milk until combined and fluffy (roughly 1 min on medium speed).
Reduce speed to low and gradually add the dry ingredients until a dough forms, scraping down the sides of the bowl as needed.
In a small bowl, stir together the turbinado sugar and ginger crystals. Scoop about 1½-2 Tbs of dough and roll it into a ball in your hands. Firmly roll the dough ball in the ginger-sugar mixture, coating it as much or as little as you like. Place the ball on the baking sheet and press down slightly with your fingers to create a dough "patty." Repeat with the rest of the dough.
Bake 10-12 mins, until they are puffy and have spread slightly. They will firm up as they cool.
Allow to cool 10 mins on the baking sheet, then transfer to a cooling rack to cool completely.
Store in an air-tight container at room temperature up to 7 days.
Notes
I chopped my crystallized ginger as finely as I could with a large knife, but you could also pulse it a few times in a small food processor.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/10/30/chewy-double-ginger-molasses-cookies/