Prepare the seeds: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat. Place the raw sunflower seeds in a food processor. Pulse in short bursts just until they resemble coarse oats or a rough meal—do not over-process into a fine flour or butter, as the coarse texture is key to the “oatmeal” consistency.

Whisk dry ingredients: In a medium mixing bowl, combine the processed sunflower seeds, coconut flour, flaxseed meal, pumpkin pie spice, baking powder, and salt. Whisk well to break up any clumps and set aside.

Cream butter and sweetener: In a large bowl (or stand mixer fitted with the paddle attachment), beat the softened butter and granulated sweetener together until light and fluffy, about 2 minutes.

Add wet ingredients: Beat in the eggs one at a time, followed by the pumpkin puree, vanilla extract, and orange zest (if using). Mix until fully combined (the mixture may look slightly separated, which is normal).

Combine: Gradually pour the dry ingredient mixture into the wet ingredients. Mix on low speed or stir by hand just until a dough forms. Fold in the chocolate chips.

Shape and flatten: Using a standard cookie scoop (about 1.5 tablespoons), portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. These cookies will not spread much during baking, so gently press down on each mound with your palm or the back of a spoon to flatten them into a disc shape.

Bake: Bake in the center of the oven for 20–22 minutes, or until the edges are golden brown and the centers feel set to the touch.

Cool: Let the cookies cool on the baking sheet for at least 10 minutes to firm up before transferring them to a wire rack to cool completely.