Preheat the oven to 350° F and line a baking sheet with parchment paper.
Add the sunflower seed butter, coconut sugar, salt, baking soda, egg, and vanilla extract into a bowl and stir until well combined.
Mix in the chocolate chips if using
Use a 1.5 tablespoon cookie scoop to scoop 6 cookies onto the baking sheet. Bake only 6 at a time as these cookies spread. While baking.
Gently press the top of the cookie down so it's not a dome shape. You are not flattening the entire cookie. Just taking a little of the roundness of the top.
Bake in the oven for 8-9 minutes.
Let the cookies cool on the pan until they're room temperature.
Store in an airtight container for 5-7 days. Or in the freezer for 2 months.