Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the quick oats, dark chocolate chips, cinnamon, shredded coconut, sunflower seeds, tapioca flour, and 1/4 teaspoon of sea salt.
Measure out the coconut oil and place in a small saucepan to melt or place in the microwave.
Add the melted coconut oil, water, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. The mixture may seem crumbly at first, but it should come together.
Use your hands or a spoon to form cookie dough balls and place them on the prepared baking sheet, leaving some space between each cookie.
Gently flatten each cookie with the back of a spoon or your hand.
Sprinkle a small amount of sea salt on top of each cookie for an extra burst of flavor.
Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.