Cover a cookie rack with parchment paper. Set aside.
In a large mixing bowl combine all the dry ingredients: rolled and jumbo oats, desiccated and shredded coconut, flour, cranberries and seeds.
Add eggs (or flax egg if vegan), brown rice syrup, coconut oil and vanilla.
Combine until it forms a sticky cookie batter that comes easily together to forms cookies. If the batter is too dry - it should not be - but you can add up to 6 tbsp cold water to make the batter comes together. Add them 1 tbsp at a time.
Slightly oil your hands with coconut oil and shape cookie balls.
Place each ball on the cookie rack leaving a thumb space between each cookie. You should be able to make 8 large cookies.
Press the cookies slightly with your hand palm to flatten.
Bake for 15-20 minutes or until the sides are crispy and golden brown.
Cool down on a rack and store in a cookie box in your pantry for up to 1 week.
Can be made ahead and enjoyed during the week as a grab and go breakfast cookie.
Vegan flax egg: for one egg dissolve 1 tbsp of flax-meal with 3 tbsp of water. Stir, set aside 10 minutes until egg like texture and use as an egg. Make 2 for this recipe.