Preheat oven to 350°F (175°C).

Lightly oil or spray a mini cupcake pan and set aside.

In a large mixing bowl, combine All-Purpose Flour, Whole Wheat Flour, Sugar, Ground Ginger, Ground Cinnamon, Salt, and Baking Soda. Mix well.

In a separate bowl, whisk together Unsweetened Applesauce, Molasses, Egg, and Canola Oil.

Pour the wet mixture into the dry ingredients and mix until well combined. The batter will be wet.

Using a mini cookie scoop, place dough into each cavity of the mini cupcake pan.

Bake for 10–12 minutes or until golden brown.

Remove from oven and immediately press down the center of each cookie with the cap of a water bottle to create a crater.

Allow to cool completely in the pan before removing.

In a small bowl, beat the Heavy Whipping Cream until stiff peaks form. Set aside.

In another bowl, beat Cream Cheese and Vanilla Extract until smooth.

Add the sifted Confectioners Sugar and mix until well combined.

Gently fold in the whipped cream until fully incorporated.

Spoon or pipe the cream filling into the cooled cookie cups.

Serve chilled for best texture and flavor.