Add the coconut oil, sunbutter, cocoa powder, stevia, and vanilla extract to a small saucepan over low heat.
Stir until the coconut oil and sunbutter are melted and the mixture is smooth. Taste for sweetness and adjust if necessary.
Remove from heat, then add the coconut, hemp hearts, and sunflower seeds. Stir until completely coated with the coconut oil mixture.
Use a spoon to drop 1-2 tablespoons at a time onto a parchment lined baking sheet. You should have 15 cookies total.
Chill in the refrigerator for at least 1 hour to set.
This recipe is for 15 servings. If you split the batter into 15 cookies, a serving will be 1 cookie.If you're not sensitive to nuts, you can substitute any nut butter for sunbutter and/or replace the sunflower seeds with chopped nuts.Cookies can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 2-3 months.