In a large bowl, combine chia seed meal and water and let rest for 5 minutes to achieve "eggy" texture.
Mash in the bananas until well combined. Then add applesauce and whisk thoroughly to combine.
Add sunflower seed butter, vanilla, melted coconut oil, maple syrup, baking powder, baking soda, and salt and whisk thoroughly.
Add oats and oat flour and mix well until just combined.
Add pumpkin seeds and dried blueberries and stir until just combined. Refrigerate batter for 5 minutes to harden and lightly grease a baking sheet
Use a Tablespoon, small spoon, to scoop batter onto your baking sheet, then press down slightly with your fingers to spread out a little. They won't expand much, so you can put the cookies pretty close together. Top with a few more dried blueberries (optional) and press gently to adhere.
Bake for 15-16 minutes or until the cookies are slightly golden brown on the edges.
Let rest on baking sheet for 3 minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.
