Combine the coconut sugar and cinnamon in a small bowl and set aside.Line a large baking sheet with parchment paper. Set aside.In a high powered blender, blitz the sunflower seeds until they just pass the point of being a dry flour and start to release some oils and become sunflower butter. It should be somewhat malleable when you pinch it together between your fingers.Scrape the sunflower butter into a medium mixing bowl.Add the almond meal.Blitz the coconut flakes into coconut butter (here's me go-to recipe for coconut butter).Scrape the coconut butter into the bowl. Stir to mix everything together loosely.Add the coconut sugar, baking powder, psyllium, cinnamon and salt and whisk everything together.Add the melted coconut oil, vanilla extract, lemon juice and stir everything together, mixing until the dough is evenly saturated and malleable.Form the dough into a ball and wrap in parchment or cellophane.Chill the dough for 30 minutes in the fridge.Once the dough is chilled, remove it from the fridge and preheat the oven to 325F.Pinch off golf-ball sized amounts of the dough and roll into balls. Roll each cookie dough ball in cinnamon sugar. Set the balls at least an inch apart on the baking sheet.Using the tines of a fork, flatten each cookie to about 1/2 inch thickness.Bake for 10 minutes. Let cool completely. for the ice cream sandwiches: Once the cookies have cooled completely, add one scoop of ice cream to 6 of the cookies and sandwich each one with a top cookie. Eat immediately or, for best results, freeze immediately for at least an hour up to overnight before serving. Enjoy!