Preheat oven to 350°F. Grease two baking sheets or line with parchment paper.
In a medium bowl, whisk together flour, oats, cinnamon, baking soda, baking powder and salt. Set aside.
In a large bowl, beat butter, peanut butter, brown sugar and honey until smooth. Add egg and vanilla and beat until combined. Add flour mixture and beat until just combined. Gently mix in almonds, pumpkin seeds, flax seeds and cranberries.
Roll dough into balls, about 2 tablespoons at a time and place on baking sheets, spacing about 1 inch apart. Flatten each cookie slightly. Bake until golden brown, about 10 minutes. Cool on pan for 2 minutes. Move to wire rack to cool completely.