Preheat oven to 350F.
In a medium bowl add in dry ingredients, rolled oats, salt, baking soda, baking powder, ground flax seeds and shredded coconut. Stir and set aside.
Next, in another large bowl, add in gently whisked egg, vanilla extract, peanut butter, and maple syrup. Stir until well combined.
Now add half of the mixed dry ingredients and stir. Then, add the remainder of the dry ingredients and stir once more. You should have a batter that resembles cookie batter texture. Next, add the add ins, sunflower seeds, pumpkin seeds, dried cranberries. Mix with a spoon or spatula until everything is well combined.
Using a 2 tablespoon cookie scoop, scoop cookie batter onto a sheet pan 1 inch apart and back for 15-18 minutes, or until the edges are golden brown.
Once baked, allow the cookies to cool on the sheet pan for 10 minutes before trying to move them. Once completely cooled, place them in an airtight container at room temperature for up to 5 days. Enjoy!
