Preheat oven to 350°F. Line a cookie sheet with parchment paper.

In a large bowl, mash banana with a fork, add in tahini, silan, vanilla, and cinnamon. Mix well. Add oats, sunflower seeds, baking soda and salt. Stir.

Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheet. Use a fork to press down and flatten the cookies to about ½ inch thick.

Bake for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.

Store in the refrigerator inside an airtight container or resealable plastic bag for up to 4 days or freeze for up to 2 months; thaw before serving.