In a small bowl, mix the flaxseed meal with 5 tbsp water and let the mixture thicken for 10 minutes.
In another small bowl, mix all the spices and set aside.
In a large bowl, mix together the rolled oats, baking powder, baking soda, salt and shredded coconut. Mix in the spices as well.
In a medium bowl, whisk together the flax eggs, sunflower seed butter, vanilla extract and maple syrup. Pour this mixture into the oat mixture.
Fold in the chopped dates, dried apricots and the pumpkin seeds and mix until everything is well combined.
Line two baking trays with parchment paper and preheat the oven to 350F.
Scoop 1 heaping tablespoon of the dough at a time and shape each scoop into a sphere in your palms. Flatten a bit and place on the baking tray.
Bake the cookies for 15-20 minutes, until the bottoms are slightly browned.
