Sunflower seed flour is exactly what it sounds like: sunflower seeds, milled to a flour. It arrives in the dough carrying fat and protein, which is the reason a gluten-free cookie built on it tastes rich rather than dusty.
Most gluten-free baking leans on rice flour or starch blends, which contribute very little beyond bulk. A seed flour contributes flavor — a faint toastiness that sits underneath the cinnamon in CK-01 and behind the cocoa in CK-03.
The water question
Almond flour is the default premium gluten-free flour, and almonds are a thirsty crop. Sunflower seeds need considerably less water to grow, which is one of the reasons we specified them — printed on the back of the bag as: sunflower seeds use less water than almonds.
There is a practical benefit as well. Sunflower flour is not a tree nut, which widens who can eat these without a conversation.
On every Sweet Logic panel, sunflower flour sits second on the ingredient list, directly behind the fiber blend. Those two lines are the cookie. Everything after them is flavor, structure and shelf stability.