Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Place the vegan buttery spread, coconut sugar, cane sugar, and vanilla in a mixing bowl and mix on medium speed until creamy. Add the unsweetened applesauce and mix together.
Add the spelt flour, baking powder, baking soda, cinnamon, and sea salt, and mix on low speed to combine.
Turn off the mixer and stir in the chocolate chips, oats, coconut, and pumpkin seeds. Mix well with a spoon.
Use a cookie dough scoop to drop the dough onto the lined cookie sheet - you should be able to fit about 8 cookies on a sheet - these are large!
Bake at 350 degrees F for about 10-12 minutes, until golden brown. Do not overbake. Allow cookies to cool on the cookie sheet before moving to a tray or plate.
Repeat steps 5-6 with remaining batter.
Notes
Store cookies in an airtight container. They should stay fresh for about 5 days.You can freeze this cookie dough. Drop scoops of dough on a cookie sheet, then freeze until firm. Place the frozen dough balls in a freezer bag and store for up to 3 months.