Preheat oven to 350 F. Line a baking sheet with parchment paper, set aside.

In a large bowl, mix together the oats, ground flax, cinnamon, nutmeg, ginger, baking powder and salt.

In another bowl, combine the eggs, yogurt, maple syrup and vanilla extract. Whisk. Add egg mixture and softened butter to the dry ingredients and stir until well combined.

Fold in dried apples, raisins and walnuts.

Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness.

Bake cookies for 15 minutes or until cooked through and edges are golden brown and slightly crisp. Transfer to a wire rack to cool before storing in an airtight container. Pro tip: Store in an airtight container in the fridge for up to 1 week. This recipe is perfect for weekend meal preps and is freezer-friendly.