Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
In a medium mixing bowl, add the peanut butter, applesauce, maple syrup. and vanilla extract. Stir together until smooth.
Add dry ingredients: oats, cinnamon, salt. Stir until combined.
Fold in the remaining ingredients: pumpkin seeds, sunflower seeds, raisins, chia seeds and ground flax.
Use a cookie scoop or 1-ounce measure to scoop 16 cookies onto a parchment-paper lined baking sheet. Flatten with your hand. 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.
Peanut butter: Creamy or chunky peanut butter will work. I recommend using natural peanut butter because it has a more liquid texture than regular peanut butter.
Sweetener: Maple syrup, honey or agave all work here. Sweetener can be omitted if desired.
Add-ins: Use a total of ½ cup add-ins. You can use sunflower seeds, walnuts, pecans, cranberries, chocolate chips, etc.
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.
Storage: Refrigerate for up 4-5 days for best quality. The cookies can be frozen for up to 3 months; thaw in the fridge or in the microwave.