• Preheat oven to 350℉. Prepare baking sheet with parchment paper liner.

Mix Wet Ingredients

• In a large bowl, whisk eggs. Add honey, peanut butter and vanilla. Stir until smooth.

Add Dry Ingredients

• To the wet ingredients, add rolled oats, ground flax seed, pepitas, coconut, craisins, nuts, and chocolate chips. Combine well with a sturdy spoon. The "dough" will be be very thick and sticky.
• Refrigerate for 30 minutes or more to help with shaping cookies in next step. (If short on time, you can skip this step.)

Shape and Bake Cookies

• Lightly wet your hands throughout so the dough doesn't stick to your fingers. Scoop a small handful of dough, roll into a ball, then press into a thick cookie. Place on the baking sheet.
• Bake at 350℉ for about 14-16 minutes. The cookies will raise slightly and crack on top. Let them cool on the tray for a least 10 minutes before eating. Let cool completely to firm up so they don't crumble in your hand when warm.

Storage

• Store in an air-tight container on the counter (if planning to use them quickly) or in the refrigerator. You can also freeze in batches for packing in a lunch or snack later in the day.