Step 1

In a medium-sized mixing bowl cream together the coconut oil, vegan butter, sugar, orange extract, and vanilla extract.

Step 2

In a separate bowl, stir together the flour, ground flaxseed, lavender, orange zest, and salt.

Step 3

Add the dry ingredients to the creamed ingredients and add the hot water as needed to combine into a workable dough.

Step 4

Form the dough into a flattened disk shape and cover with plastic wrap. Refrigerate the wrapped dough for about half an hour.

Step 5

Roll out the dough about 1/4 inch thick between two pieces of parchment paper or on a floured board. Cut using your favorite cookie cutters. I used round.

Step 6

Bake on a parchment paper lined cookie sheet at 350° F for 9-12 minutes, until the edges just begin to brown lightly.

Step 7

Remove from the oven, sprinkle the tops with powdered sugar, and let cool completely.

Step 8

If adding the "dark side," melt the chocolate in a small bowl in the microwave starting with 1 minute. Continue in 20-second increments until the chocolate is mostly melted. It will continue melting for a bit after it's removed from the microwave. Stir until smooth.

Step 9

Dip the back side of each cookie into the melted chocolate and place on parchment until firm.