In a medium bowl, beat the egg. Add the almond butter, honey, cocoa powder, salt, baking soda, and baking powder and mix well. Stir in chopped chocolate chunks and chocolate covered sunflower seeds, if using. Chill dough in refrigerator for 20 minutes.
When dough has chilled, preheat the oven to 350ºF. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop the dough with a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies) and form into a ball with your hand. Place no more than 8 dough balls on a baking sheet at a time. Press down on dough balls with the palm of your hand or the back of a spoon to flatten slightly.
Bake cookies for 10 minutes. If you prefer your cookies a bit crunchier, bake for 12 minutes. Allow cookies to cool for 5 minutes on baking sheet before transferring to a wire rack to =cool completely. Cookies stay fresh at room temperature, covered, up to 7 days. Frozen, cookies last up to 3 months.