Combine the Dry Ingredients: In a large mixing bowl, pour in the gluten-free rolled oats, dried cranberries, unsweetened coconut flakes, raw pumpkin seeds, and sliced almonds. Use a spatula to mix them well until evenly distributed.

Prepare the Wet Ingredients: In a separate medium bowl, add the creamy peanut butter and pure maple syrup. Whisk them together vigorously until you achieve a smooth and creamy consistency.

Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the bowl of dry ingredients. Stir with a spatula until thoroughly combined, ensuring every ingredient is coated.

Refrigerate the Mixture: Cover the mixing bowl and place it in the refrigerator for about 20-30 minutes. Chilling will make it easier to shape into balls.

Roll into Balls: Once chilled, dampen your hands and take small portions of the mixture. Roll them into uniform balls, about the size of a tablespoon.

Store the Energy Balls: Place the finished energy balls in an airtight container and refrigerate for up to 2 weeks, or freeze for up to 3 months.