In a small saucepan, melt the butter.

Once melted, pour it into a large mixing bowl and whisk in the sugar, vanilla, and egg until smooth and well combined.

Add the whole wheat flour, baking soda, salt, oats, pumpkin seeds, sunflower seeds, shredded coconut, raisins, chocolate chunks, and ground flax (if using). Stir until a thick cookie dough forms.

Cover and refrigerate the dough for at least 8 hours. This resting time allows the grains and seeds to fully hydrate, giving you softer, chewier cookies.

When you’re ready to bake, preheat your oven to 350°F. Remove the dough from the fridge and let it soften slightly so it’s scoopable.

Use a large cookie scoop (3–4 tablespoons) to portion the dough onto a lined baking sheet. Gently press each portion down to form a thick, round cookie.

Bake for 10–15 minutes, or until the edges are golden.

Enjoy warm, or cool completely and store for quick grab-and-go breakfasts!