Preheat the oven to 375F (190C) and line a baking sheet with parchment.
In a large bowl, combine the flour, oats, sugar, baking powder, salt, and pumpkin seed (Melisssa had suggested adding dried cranberries which I did not have on hand).
Add the melted coconut oil (or vegan butter) and plant-based milk to the dry ingredients and mix well. I kept the dough in the fridge for about 15 minutes to help shape it. Melissa did not mention this step, but I felt the dough was a bit soft and sticky.
Divide the dough into equal size balls and arrange them on the prepared baking sheet. You can use an ice cream scoop for this. If you are using fresh berries gently press the berry on top of the cookie to flatten it slightly or flatten the ball slightly with your hands. I followed Melissa's instruction and got 10 cookies, but you can make them slightly smaller and get about a dozen cookies.
Bake for about 20 minutes, or until they no longer appear wet on top and the bottom of the cookie is turning golden brown.
Remove from the oven and let it cool on the rack completely before packing it in an airtight container.