Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
In a large bowl, whisk together the rolled oats, flour, baking powder, salt, and cinnamon. Set aside.
In a small bowl, whisk together the peanut butter, melted coconut oil, maple syrup, and vanilla extract. Add the peanut butter mixture to the oat mixture and stir with a spatula until combined. Fold in the fruit and seed mix and chocolate chunks until mixtures starts to come together.
Scooping out by 1/4 cup, press the cookie dough into balls and flatten on the cookie sheet, until all cookies have been formed.
Bake for 10-15 minutes, until edges are golden brown. Store in a sealed container for up to 5 days.