Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, whisk the oil with the vanilla extract, brown sugar and honey to combine. Add the egg and egg white, and mix to combine.

In a medium bowl, whisk the flour with the cinnamon, salt and baking soda to combine. Add to the large bowl and mix just until combined.

Stir in the oats, coconut, almonds, flaxseeds, sesame seeds and berries, mixing just until evenly distributed.

Scoop the cookie dough into rounds (about 2 tablespoons each) on the prepared baking sheet. Bake until evenly golden, 9 to 11 minutes.

The cookies will keep, stored, in an airtight container, for up to 6 days).