First, make the flax eggs by adding the ground flaxseed and water to a bowl and mixing them together. Then, let sit it sit for 5 minutes until thick and gelatinous.
Next, add the flax egg, maple syrup, tahini, and vanilla to a mixing bowl and whisk together.
Then, add in the oats, oat flour, cranberries, pepitas, coconut, cinnamon, baking powder, and salt.
Mix together until a thick, yet slightly sticky dough forms.
Add the dough to the fridge, line a baking tray with parchment paper, and preheat the oven to 350F. While placing the dough in the fridge isn't required, it helps make it easier to scoop.
Once the oven has preheated, remove the breakfast cookie dough from the fridge and use a 3 Tbsp cookie scoop to scoop out 10 evenly sized cookies.
Before adding to the oven, gently press down the cookies to flatten them slightly.
Add the tray of cookies to the oven and bake for 14-16 minutes until cooked througout.
Remove the cookies from the oven and enjoy!