Preheat oven to 325 F. Line a baking sheet with parchment paper.
In a small bowl, melt coconut oil in the microwave (or in a small saucepan over low heat on the stovetop). When melted, add honey, agave, eggs, and vanilla - mix well.
In a large bowl combine both kinds of oats, almond flour, cranberries, blueberries, pumpkin seeds, flax, chia seeds, cinnamon and salt.
Add applesauce, chai tea, and wet ingredient mixture. Stir until fully combined.
Drop ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking).
Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.