Place shelled sunflower seeds in a food processor or blender. Grind until it’s the texture of coarse meal.
Place seed meal into a bowl and add remaining ingredients and stir with a spoon.
Chill in the fridge for 30 minutes.
Spoon batter onto wax paper. Cover with wax paper and roll out with rolling pin until 1/4-1/8th inch thick. Cut out shapes.
Place shapes on greased cookie sheet. Bake in 300 degrees oven for 15 minutes. Remove from oven and cool on wire rack.
Delicious served with unsweetened yogurt.