Position an oven rack in the lower third of the oven and heat to 356F (180C).

Line the bottom of an baking sheet with parchment paper. Set aside.

Prepare and measure all ingredients using measuring cups.

In a small glass or stainless steel mixing bowl add measured 1 cup oats, ¾ cup whole grain flour, 1 teaspoon baking powder and ¼ teaspoon salt. Use silicone spatula to mix the dry ingredients.

In a large mixing bowl combine ¼ cup creamy tahini and ¼ cup maple syrup. Add 2 teaspoon vanilla extract and 2 tablespoon milk. Use the whisk and mix it until you get the sticky texture.

Add in 1 egg, and stir vigorously using the whisk.

When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.

Gently fold in ¼ cup sunflower seeds and ½ cup chocolate chips. Use spatula. Let the mixture sit for 10 minutes.

Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.

Bake cookies 12 to 15 minutes. Watch for cookies and don’t over-bake them. When cookies begin to brown on the edges, they are done.

When you get them out of the oven, cookies will be soft. Leave them to cool for few minutes on the baking sheet then transfer them to a cookie rack to cool completely.