Cricket Protein Cookies

From Mona Zavosh

Preheat the oven to 375 degrees.
Line a 9 x 12 cookie sheet with parchment paper and set aside.
In a medium bowl, sift together the all-purpose flour, cricket flour, oats, baking soda, baking powder, and salt.
In the bowl of a stand mixer, beat together the butter, coconut sugar, egg, and vanilla bean paste until light and fluffy.
Add the flour mixture to the creamed butter and coconut sugar and beat again until the flour is just mixed in.
Remove the mixing bowl from the stand mixer and fold in the chocolate chips.
Scoop the dough onto the prepared cookie sheets, leaving 1-2 inches of space between each scoop.
Bake for 10-11 minutes, until the edges of the cookies are a bit golden.
Remove from the oven, sprinkle with fleur de sel, and allow the cookies to cool completely on the cookie sheets.

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