In a medium-sized mixing bowl cream together the coconut oil, vegan butter, sugar, orange extract, and vanilla extract.
In a separate bowl, stir together the flour, ground flaxseed, lavender, orange zest, and salt.
Add the dry ingredients to the creamed ingredients and add the hot water as needed to combine into a workable dough.
Form the dough into a flattened disk shape and cover with plastic wrap. Refrigerate the wrapped dough for about half an hour.
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.
Bake on a parchment paper lined cookie sheet at 350° F for 9-12 minutes, until the edges just begin to brown lightly.
Remove from the oven, sprinkle the tops with powdered sugar, and let cool completely.
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.
Dip the back side of each cookie into the melted chocolate and place on parchment until firm.