Preheat the oven to 350°F.
Onto a rimmed baking sheet, spread the oats in an even layer. Bake for 8 minutes, until lightly browned. Set aside to cool.
In a medium-size mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Into a large mixing bowl, add the brown sugar, melted coconut oil, water, almond butter, and vanilla bean paste. Whisk together until the consistency is smooth.
Using a sturdy spatula, gradually stir the flour mixture into the oil mixture until just combined.
Fold in the toasted oats, chocolate chips, cranberries, pecans, and sunflower seeds.
Cover the bowl and let the dough sit at room temperature for at least 1 hour, and up to 4 hours.
Working with about 3 tablespoons of dough at a time, roll the dough into balls and arrange them, evenly spaced onto 2 parchment-lined baking sheets. Gently press each ball of dough into a width of about 2 inches.
Bake until the edges are lightly golden but the centers are still soft, about 12-14 minutes. Allow the cookies to completely on the baking sheets then serve. Store any leftovers in an airtight container for up to 5 days.