3 tablespoons (45mL) warm water
1 tablespoon (15mL) ground flaxseeds
3/4 cup (180mL) sorghum flour
1/2 cup (120mL) quinoa flour
1/4 cup (60mL) tapioca flour
1/2 teaspoon (3mL) xanthan gum.
1 teaspoon (5mL) baking powder
1/2 teaspoon (3mL) fine sea salt
1 1/2 tablespoons (7mL) Culinary Grade Lavender
1/2 cup plus 1 teaspoon (125mL) granulated sugar
2/3 cup (160mL) vegan buttery spread, such as Earth Balance
1/2 cup (120mL) loosely packed brown sugar
1 teaspoon (5mL) vanilla extract
1/2 cup (120mL) mini semi-sweet chocolate chips

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Put the water and flaxseeds in a small bowl. Mix to combine. Let sit until thickened, about 3 minutes.

Put the flour, baking powder, and salt in a small bowl. Whisk to combine. Put the lavender and 1 teaspoon (5mL) of the sugar in a mortar. Use the pestle to crush and combine the mixture until the buds are broken and the mixture is fragrant.

Put the remaining sugar, vegan buttery spread, and brown sugar in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 5 minutes. Add the vanilla extract and lavender mixture. Beat to combine. Add the flour mixture. Beat to combine. Stir in the chocolate chips by hand.

Drop the mixture in heaping tablespoonfuls on the prepared baking sheet, press down slightly. Leave about 2-inches of space between each portion.

Bake for 10 to 12, until edges start to brown.

Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.