Spread sunflowers on to a tray lined with baking paper and bake for 20 minutes or until lightly golden.
Increase the oven temperature to 175 degrees Celsius.
Chop the butter and then slightly soften the butter in the microwave for about 15 seconds. You don’t have to do this step, but it does make it easier to cream the butter if it is softened up a bit.
In a large bowl add the butter and sugars. Beat with an electric beater until light and fluffy.
Add one egg and beat until well combined. Add the second egg and do the same.
Add the vanilla and beat again.
In another bowl add flour, baking soda, baking powder, and salt. Mix with a wooden spoon.
Add the flour to the butter and mix with a wooden spoon.
Add the oats, coconut, and sunflower kernels and combine well.
Use a tablespoon of dough and roll into balls. Place them onto baking trays lined with baking paper, leaving plenty of room for spreading.
Cook for about 10 minutes or until they are golden.
Allow the cookies to cool on the tray for about 5 minutes before transferring them to a cooling rack to cool completely. Cookies harden upon cooling. Enjoy!
Recipe by Planning With Kids at https://planningwithkids.com/2012/11/12/sunflower-seed-cookies/