Preheat the oven 350 degrees F. and line a large baking sheet with parchment paper.
In a large bowl of a stand mixer with a paddle attachment, mix together ⅓ cup vegan butter, ½ cup brown sugar and ¼ cup granulated sugar until combined.
Add the ¼ cup maple syrup, ¼ cup applesauce, and 1 teaspoon vanilla extract. Continue mixing until fully combined.
In a separate small mixing bowl, whisk together the 1 cup all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon allspice, ½ teaspoon ground ginger, and ¼ teaspoon sea salt.
Slowly add the flour mixture to the butter mixture and mix until fully combined.
Using a spoon or spatula, gently stir in the 1 ¼ cups quick-cooking oats, ¼ cup nut/seeds, ¼ cup dried cranberries and ¼ cup golden raisins. Mix well until combined.
Use a small cookie scoop or tablespoon to place the cookie dough onto the prepared baking sheet. You should end up with approximately 15 to 24 cookies depending on the size you make them.
Place the cookies into the preheated oven and bake for about 15 minutes, until the cookies are golden brown.
Carefully remove the cookies from the oven and allow them to cool on the baking sheet on a baking rack for about 5 minutes. Then remove the harvest cookies from the baking sheet and place them on the rack to cool completely. Serve and enjoy!
Store cookies in a plastic bag or airtight container at room temperature.