Grind the sunflower and flax seeds in a food processor until it has a flour-like texture.
Add the cacao powder, coconut sugar, baking soda and salt, and pulse to combine the ingredients. Then add the butter, egg and vanilla extract and pulse again until the dough comes together.
Mix in the chocolate chips using a spatula, and then drop tablespoons full of the dough onto a baking sheet lined with parchment paper. Flatten the cookies with your fingers slightly and add some additional chocolate chips on top if you desire.
Place the baking sheet in the freezer for 10 minutes and preheat your oven to 350°F.
Bake cookies for 10 minutes. Let them cool on the sheet for 5 minutes, then transfer them to a cooling rack.
-You can substitute the seeds used in this recipe for other kinds of seeds you prefer. Pumpkin seeds work well. Also in place of flax seeds you can use flax seed meal.-You may try using flax or chia eggs if you can't have eggs (watch video above for more details).-These cookies spread during baking so space them about 2-inch apart on the pan.-Store cookies at room temperature or in the fridge, or freezer in an airtight container.*If using coconut oil in place of butter, please read the comment from people who made the recipe with it.