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Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
In a separate large mixing bowl, beat together the coconut oil, butter, and sugars until pale and creamy.
Add the eggs one at a time, beating until smooth and scraping the bottom and sides of the bowl after each one; then beat in the vanilla.
Stir the dry ingredients then the remaining add-ins into the wet mixture just until evenly incorporated.
Drop the dough in 2" balls onto the prepared baking sheets, spacing them about 2" apart; a jumbo cookie scoop is the right-sized tool for this job.
Bake the cookies for 13 to 15 minutes, until they're just set at the center.
Remove the cookies from the oven and transfer them to a rack to cool.
Store baked cookies in an airtight container for up to 2 days. Store in the freezer, wrapped airtight, for up to 1 month.