Line two baking sheets with parchment paper or set out approximately 16 cupcake liners.

In medium saucepan over medium heat, combine coconut oil, sugar, cocoa and milk, stirring frequently until mixture reaches full boil. Let boil 60 seconds undisturbed; remove from heat.

Immediately stir in vanilla, sunflower seed butter and rolled oats until combined.

On prepared baking sheets, drop 2 tablespoons of mixture for each cookie. Let rest at room temperature until set, about 20 to 30 minutes. (To speed up cooling, refrigerate or freeze.) Refrigerate leftovers.