Maple-Lavender Choco-Chip Tea Cookies

I know it's a mouthful, but bare with me. They're light, fresh and pop-in-your-mouth tasty. Perfectly paired with a cup of Twinnings Earl Grey.

1/2 c. All-Purpose Flour
2 c. Whole Wheat Pasty Flour
1 tsp. Baking Soda
1 tsp. Salt
1 full stick of butter
3/4 c. Pure (dark) Maple Syrup (local, preferred, hehe)
1/4 c. White Sugar
2 Large Eggs
2 tsp. Vanilla Extract
1 c. chopped orange-dark chocolate bar
1/4 c. sunflower seeds (good for you!)
a few sprigs of fresh lavender
and then I added some pretzel crumbs, just for fun

bake at 375 for about 22 minutes

now: if I were to do this recipe over again, I would have probably added a stick and half of butter, to make them a bit more moist. Probably more chocolate too. Always more chocolate. And, lastly, if you can find dried lavender flowers, that would probably bring about a more pronounced lavender-taste... as it is, it just tastes very fresh, though it's hard to tell that there's much lavender in it.

All that to say,
I loved the cookies, and they disappeared in two days, so I'm guessing that my roommates liked them as well.

Enjoi!