Breakfast Cookies

Preheat oven to 350°F.
Place the butter, apple sauce and maple syrup in a bowl or standing mixer and beat until well combined.
Add the egg and vanilla extract and beat until smooth.
In a separate bowl, whisk together the flour, oats, baking soda, salt and cinnamon.
Slowly add the dry ingredients into the wet and mix to incorporate.
Fold in the pistachios, cherries and flax seeds.
Using a small ice cream scoop or 2 tablespoon measure, drop dough onto Silpat or parchment-lined baking sheets. Use the palm of your hand to gently press down the cookies, as they do not spread during baking.
Bake for 15 minutes and remove to a cooling rack.
To Freeze: Before baking, after step 7 place in the freezer for 1 hour and then transfer to zipper bags. When ready to bake add an additional minute to the cooking time.
To Freeze: After baking, place in freezer bags and freeze up to 3 months.