Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine the rolled oats, chopped almonds, walnuts, pumpkin seeds, sunflower seeds, cinnamon, and salt.

In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), and vanilla extract.

Pour the wet mixture into the dry ingredients and stir until thoroughly combined.

Scoop a tablespoon of the mixture and shape it into a cookie on the prepared baking sheet.

Flatten it slightly and repeat with the remaining mixture, leaving space between each cookie.

Bake for 12-15 minutes or until edges turn golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.