Make the flax seed egg replacer: combine the ground flax seed and the water in a small cup and set aside for a few minutes until it becomes a gel.

In a medium sized bowl, combine the sunbutter, sugar, flax egg, baking soda, and salt. Stir well until completely combined and smooth. (You can use a mixer if you prefer).

Refrigerate the dough for about 30 minutes.

Melt the dairy free mini chocolate chips in the microwave for one minute, then stir. Continue to heat in 15 second intervals until fully melted and smooth. Let cool for about 10 minutes, then spoon into a piping bag fitted with a #5 small round tip. Pipe the chocolate into circles on a waxed paper lined cookie sheet. Place in the refrigerator to cool.

Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper.

Put a few tablespoons of sugar in a small bowl. Form the dough into balls about one inch in diameter, then roll them in the sugar. Place on the cookie sheet.

Bake at 350 degrees for 10-12 minutes.

When the cookies are done baking, press the prepared chocolate blossoms into the center of each cookie.

Let cookies cool completely on the cookie sheet before moving as they are a bit fragile when warm.