Hearty Seed & Oat Breakfast Cookies

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

2.In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.

3.In a separate bowl, whisk together the honey and sunflower oil until well combined.

4.Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

5.Fold in the chocolate chunks, raisins, pumpkin seeds, sesame seeds, sunflower seeds, and flax seeds until evenly distributed throughout the dough.

6.Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly while baking.

7.Flatten each cookie slightly with the back of a spoon or your fingers to achieve your desired thickness.

8.Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft.

9.Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.