Combine whole wheat flour, baking soda, salt, allspice, cinnamon, and ginger. Stir well and set aside.
Place eggs, vegetable oil, unsweetened apple sauce, and brown sugar in a large bowl and beat together well.
Add orange zest, vanilla, oats, chopped almonds, and sunflower seeds and stir until well combined.
Add flour mixture and stir until just combined; don't over-mix.
Using a 1/4 cup of cookie dough at a time (or use a 1/4 cup ice cream scooper for ease) for each cookie, place rounded spoons of dough on a prepared cookie sheet. Press them down slightly with a fork to flatten.
Bake for 15-20 minutes or until lightly browned. Allow to cool on the cookie sheet before removing onto a cooling rack.
Note: you can replace the cranberries with chocolate chips if you prefer as well as walnuts for the almonds. In addition, instead of 2 large eggs, save some calories and use 5 egg whites instead.
There are 203 calories in 1 serving of Cranberry Almond Breakfast Cookies.