Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper.

In a large bowl, cream together the margarine and brown sugar until smooth.

Beat the egg whites and stir them into the margarine mixture.

Add the molasses and vinegar to the wet ingredients and mix well.

In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking soda, ginger, cinnamon, and clove.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Shape the dough into 24 equal-sized balls.

Roll each ball in granulated sugar (optional).

Place the sugar-coated balls onto the prepared cookie sheet, lightly pressing them down.

Bake for 12 minutes, or until the edges are lightly golden.

Let the cookies sit on the baking sheet for 2 minutes to firm slightly.

Transfer the cookies to a wire rack to cool completely.

Store in an airtight container with wax paper between layers.