Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
To start, make the chia eggs. In a small bowl whisk together 6 tablespoons of water with 2 tablespoons of chia seeds. Set aside for 10 minutes until the mixture becomes thick and gelatinous.
In a medium bowl combine oats, almond meal, shredded coconut, cinnamon, baking powder and soda, and salt.
In a small bowl combine chia eggs, coconut oil, peanut butter, maple syrup, and vanilla extract. Add the wet ingredients to dry and stir to combine.
Fold in pumpkin seeds, cranberries, walnuts, and chia seeds.
Round ¼ cup of dough into a ball and place on a baking sheet. Repeat until dough is gone. Press down lightly and bake for 12-15 minutes until lightly browned. Remove from oven and let cookies cool for 10 minutes on a baking sheet before transferring them to a wire rack to cool completely.
Store in an airtight container for up to 5 days.