Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Prepare your flax egg. Combine 1 tablespoon of ground flax (flax meal) with 3 tablespoons of water- let sit for 5-10 minutes, until a yolky consistency has formed.
Melt your coconut oil over low heat in a saucepan. Once melted, keep the temperature low and add the peanut butter, maple syrup and vanilla. Whisk together until completely combined. Remove from the stove.
Add the dry ingredients to a bowl, leaving out the sunflower seeds and chocolate chips until the end.
Add the coconut oil mixture to the dry ingredients. Next mix in the flax egg, followed by the sunflower seeds and chocolate chips.
Measure out roughly 2 tablespoons of batter. Tightly form it into a ball (pack it tight). Then place it on the baking sheet and lightly press it down in the center with the palm of your hand. Continue to do for the rest of the batter. You may have to do it in two shifts, depending on the size of your baking sheet. Cookies won't spread out a crazy amount so you don't need to leave a ton of space between each cookie.
Bake for 11 minutes, then remove from the oven once they are golden on top. Let the cookies cool for at least 5 minutes (VERY important or they will crumble). Then move them to a cooling rack and let cool for another 10 minutes. Store in a sealed container.