In a food processor, combine oats, sunflower seeds and salt. Pulse together until oats have largely broken up (about 30 pulses).
In a glass ramekin, microwave coconut oil until liquid. Add it to the food processor along with the maple syrup and pulse together until a sticky dough has formed (about 20 pulses).
Remove the blade and stir in the egg to the dough. Let the mixture sit for 10 minutes (oats will absorb any excess liquid at this point).
Prepare 2 baking sheets by covering them in parchment paper or a silicone baking mat. Form dough into small 1 and ½ tablespoon-sized balls, and press them down a bit on the baking sheet to flatten.
Use a ½ teaspoon measure to make indents for the lemon curd (or other jam). Add in ¼ to ½ teaspoon per cookie.
Bake cookies for 12-14 minutes, until golden on the bottom and the edges. Allow cookies to cool on a wire rack.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/03/14/sunflower-oat-thumbprint-cookies/