Start the morning right -- with breakfast cookies! Bake all the goodness of whole grains, oats, dried fruit, and nuts into a portable breakfast cookie.
Preheat the oven to 350°. Line baking sheets with silpat mat or parchment paper.
In a large mixing bowl, combine honey, sugar, and applesauce. Blend well. Beat in the eggs and vanilla.
In a second large mixing bowl, combine the oats, flour, flax seed meal, dried cranberries, chocolate chips, pepitas, sunflower seeds, nuts, baking soda, and salt. Stir well.
Add the wet ingredients to the dry, and stir until well combined.
Drop the batter by tablespoons onto the prepared baking sheets. Bake 10-15 minutes or until set. Cool on rack.
Store cookies in an airtight container.
Notes
Nutritional values are approximate.To freeze: cool cookies completely and store in an airtight container in the freezer for up to 6 weeks.