Step 1

Preheat the oven to 375 degrees.

Step 2

Line a 9 x 12 cookie sheet with parchment paper and set aside.

Step 3

In a medium bowl, sift together the all-purpose flour, cricket flour, oats, baking soda, baking powder, and salt.

Step 4

In the bowl of a stand mixer, beat together the butter, coconut sugar, egg, and vanilla bean paste until light and fluffy.

Step 5

Add the flour mixture to the creamed butter and coconut sugar and beat again until the flour is just mixed in.

Step 6

Remove the mixing bowl from the stand mixer and fold in the chocolate chips.

Step 7

Scoop the dough onto the prepared cookie sheets, leaving 1-2 inches of space between each scoop.

Step 8

Bake for 10-11 minutes, until the edges of the cookies are a bit golden.

Step 9

Remove from the oven, sprinkle with fleur de sel, and allow the cookies to cool completely on the cookie sheets.