Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a medium mixing bowl, add the peanut butter, applesauce, and optional maple syrup. Stir, using a whisk or fork, until combined.
Add dry ingredients: rolled oats, cinnamon, salt. Stir until combined.
Stir in the remaining ingredients: pumpkin seeds, chopped walnuts, dried fruit and chia seeds.
Use a cookie scoop or 1-ounce measure to scoop 8 cookies onto a parchment-paper lined baking sheet. Bake on the middle rack in a 350-degree oven for 13-15 minutes. The cookies will still be soft when you remove from the oven, but should firm up as they sit.
These cookies don't change shape while baking. If you keep them in the ball shape that a cookie scoop makes they will stay this way. For a flatter cookie, use clean hands or a spatula to flatten into a disc and reduce baking time by 5 minutes.
Refrigerate for up to a week for best quality. The cookies can be frozen for up to 3 months; thaw in the fridge or in the microwave.
I use natural creamy butter in this recipes. Regular peanut butter will also work. You can also use crunchy peanut butter, if that's your thing, or try almond or cashew butter.
The add-ins (walnuts, pumpkin seeds and dried fruit) equal 1/2 cup. If making substitutions, just make sure you add a total of 1/2 cup of add-ins.