Oatmeal, Coconut, Sunflower Seed Cookie

	• 1/2 cup (1 stick) butter, softened
	• 1/2 cup sugar (I use Agave Nectar)
	• 1 egg
	• 2 teaspoons vanilla extract
	• 1/2 teaspoon sea salt
	• 1/2 cup grated unsweetened coconut
	• 1/2 cup sunflower seeds
	• 1 1/4 cups rolled oats, either quick-cooking or regular (quick cooking will make a finer cookie)
	• 1 cup whole wheat pastry flour
	• 3/4 teaspoon baking powder 1. Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside. 2. Put butter and sugar into a bowl and beat with an electric mixer until fluffy. Add egg, vanilla and salt and beat again just until combined. Stir in coconut and sunflower seeds. In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined. 3. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container.