Line a baking sheet with parchment paper or wax paper and set aside.
Roughly chop your pitted dates.
Add all ingredients into the food processor, except for the semisweet chocolate chips.
Pulse your food processor until the ingredients have formed a loose mixture and the sunflower seed butter has been well incorporated. You may need to help the food processor along by mixing with a spoon every now and then.
In a microwave safe bowl, melt your chocolate chips (microwaving in 30-40 second intervals, and stirring between each interval).
Once your chocolate is melted, transfer your mixture from the food processor to the bowl with the melted chocolate and mix together until completely combined.
Optional: If you want to add a few extra tablespoons of sunflower or pumpkin seeds for extra crunch, now's the time!
Using a tablespoon, scoop 16-18 cookies and place on your parchment-lined baking sheet.
Refrigerate for at least 2 hours to allow cookies to completely set before enjoying!
Store in fridge in air tight container.
