• Preheat oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Slightly oil paper with cooking oil spray or avocado oil. Set aside.
• In a large bowl, add oat flour, oats, flaxmeal, cinnamon, salt, and chia seeds and stir to combine evenly.
• Make a well in the center of the dry ingredients, then add all the liquid ingredients : maple syrup, avocado oil, vanilla extract, and one tablespoon of milk.
• Stir to combine, and halfway, fold in dried cranberries and pumpkin seeds.
• Stir a bit longer until all ingredients are covered with the wet mixture. If too dry, stir in the extra tablespoon of milk or a bit more if needed. The cookie dough should hold together if pressed firmly in your hand. Set aside 5 minutes - the fiber will absorb moisture, and the batter will stick together better after that time.
• Use an ice cream scoop to scoop out some batter, pack it firmly in the scoop, then release it on the cookie sheet.
• Press the top of the cookie dough with your palm to flatten it.
• Repeat with the remaining dough, leaving a thumb space between each cookie. They won't expand in the oven.
• Bake the cookies for 15-18 minutes or until golden brown and crispy on the edges.
• Cool down on a cooling rack for 1 hour.

Storage

• Store in an airtight container for up to 4 days at room temperature or freeze for up to 1 month.