Preheat oven to 350F and line a baking sheet with silicone baking sheet or parchment paper.
Grind the cup of oats into flour with a food processor or a high powered blender – I used the Blendtec. Or you can purchase Oat flour at a health food store.
Very coarsely grind the pumpkin seeds and sunflower seeds in a food processor with the PULSE button.
In a large mixing bowl, mix together all of the dry ingredients – Except the chocolate chips or dried fruit – set aside for later.
Add the wet ingredients all at once EXCEPT the water. Add small amounts of water at a time- maybe a tablespoon at a time until you have the right cookie batter texture.
Add chocolate chips or dried fruit.
Portion small balls of dough (I used a cookie scoop that holds about 5 teaspoons dough) onto the prepared baking sheet, and pat them down to flatten them slightly. They don’t spread out very much at all.
Bake cookies for 10-13 minutes. They will be soft right out of the oven so let them cool a few minutes on baking sheet before removing to cool on a wire rack.
Store in a sealed container. They won’t last long!