Combine melted butter and brown sugar until there are no lumps. Then, mix with maple syrup, egg, almond butter, and vanilla.
Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in the chocolate pieces, pistachios, sunflower seeds, raisins, and apricots. Add water and mix again.
Transfer the batter to the fridge to chill for 20-30 minutes.
Then, preheat the oven to 350ºF and line a baking sheet with parchment paper.
Scoop 2 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to create a cookie shape. Press any additional toppings into the top of the cookies. Repeat the process above until you've fit 6 cookies on your baking sheet.
Bake the cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.
Remove cookies and add a bit of kosher salt to the top of each cookie. Let cool for a couple of minutes on the baking sheet before transferring it to a wire rack to continue cooling for at least 20 minutes to firm up.