Two Cups Flour

1 In a large mixing bowl combine flour, oats, cinnamon, nutmeg, salt, baking powder, and baking soda. Stir together with a whisk.
2 Using the bowl of a stand mixer on medium speed cream together butter and both sugars until smooth using the paddle attachment. Scrape down sides and bottom of bowl as needed throughout rest of recipe.
3 Add sunflower butter and mix again. 
4 Add eggs one at a time with vanilla and mix until incorporated.
5 Slowly spoon in oat and flour mixture into the sunflower butter mixture. Mix with paddle attachment on medium low to form a cookie dough.
6 Once all ingredients are combined, remove bowl from stand.
7 In a separate medium bowl stir together sunflower seeds, pumpkin seeds, chia seeds, dried cherries, and chocolate chips. 
8 Slowly pour seed mixture into cookie dough and mix with a wooden spoon. 
9 Cover bowl with plastic wrap and place in fridge to chill for 30 minutes.
10 Line two cookie sheets with parchment paper or silicone mats. Preheat Oven to 350 F (176 C).
11 Scoop cookie dough into 3 TBSP balls and place two inches apart on cookie sheet. Flatten slightly with hands. Cookies will spread in the oven, but since they are large I just press the dome down ever so slightly. You can scoop dough with a 2 Tbsp Ice Cream scoop if desired.
12 Bake on middle rack of the oven for 16-18 minutes or until edges begin to brown slightly.
13 Slide parchment paper or silicone mat off pan to a cooling rack for cookies to cool completely.
14 Store unused cookie dough in the fridge.