Updated: Oct 26, 2018
1 cup whole rolled oats
2 cups flour
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1/2 cup pecans (or walnuts- your decision)
1/4 cup sunflower seeds
1 cup almond butter (or peanut butter if you prefer)
1/2 cup mini semi-sweet chocolate chips
1 cup brown sugar
1 tsp baking powder
1 tsp vanilla
1/2 cup almond milk (add more if the dough isn't wet enough)
1 tbsp cinnamon
Heat oven to 350 degrees. Put two bowls on the counter, one for wet ingredients and one for dry ingredients. In the dry ingredient bowl add in the flour, oats, and baking powder. Mix together. In the wet bowl add in the almond milk, sugar, vanilla, and almond butter. If you need to melt the almond butter to get it to mix in well then put in the microwave for 1 minute at a time. Stir together until it is all melted. Then pour the wet ingredients into the dry ingredients. If you need to add more almond milk do so now. Add in the nuts, seeds, cranberries, and chocolate chips. Mix well. The chocolate chips may melt, but don't worry about that.
On a parchment lined cookie sheet dollop the cookie dough. If you do large dollops the cookies will spread out so be cautious. Cook for 10 minutes and then pull from the oven. Pull the parchment sheet with the cookies still on it off of the cookie sheet. Set the parchment sheet aside with the cookies to cool.