Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Mix the eggs, applesauce (or mashed banana), almond butter, and pure maple syrup together in a large mixing bowl until creamy. Note: if your almond butter has been chilling in the refrigerator, microwave it for 30 seconds without the lid on or until it is warm enough to stir easily.

Add the oats, ground cinnamon and sea salt, and mix until everything is well combined. This mixture will seem wet and sticky. This is normal.

Add 1 to 1.5 cups of nuts, seeds, dried fruit, and chocolate chips. I use ⅓ cup of semi-sweet chocolate chips, ¼ cup dried cranberries, ¼ cup pumpkin seeds, and ¼ cup hemp seeds. Mix well until everything is combined.

Spoon the cookie dough onto the prepared baking sheet, making any size cookies you want. Note that the dough does not stick together on its own, so you will need to form the cookies into the shape you want. I use the spoon to do this.

Bake on the center rack of the preheated oven for 9-12 minutes, or until the cookies appear set up. I make large cookies, so I bake them for 12 minutes. Smaller cookies require slightly less time.

Allow the cookies to cool for at least 15 minutes before moving them. Cookies have a tendency to crumble when they are still warm, but they set up after they have cooled.