1. Preheat the oven to 350 degrees and line a large baking tray with parchment paper. Set this aside.
2. In a stand mixer mix together the oats, gluten free flour, maple syrup, egg, and almond butter. A thick batter will be formed.
3. Using a spatula fold in the pumpkin seeds, pecans, chia seeds, dried cranberries, and chocolate chunks.
4. Using a small ice cream scooper dollop and drop the cookie clusters on the parchment lined baking tray. Bake in the oven for 12-14 minutes.
Allow the cookie clusters to cool for 10-15 minutes. Store in an airtight container in the fridge until ready to eat.
Keeps in the fridge for up to 1 week.