Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and position a rack in the middle of the oven.
• In a large bowl, whisk together the rolled oats, all-purpose flour, rye flour, baking soda, baking powder, salt, brown sugar, and granulated sugar. Set the dry mixture aside.
• In a second bowl, whisk the egg and canola oil until combined and slightly emulsified. Add the peanut butter, honey, and vanilla extract and whisk until evenly mixed.
• Pour the wet mixture into the dry mixture and stir with a spatula or wooden spoon just until blended. The dough will be dry and slightly crumbly.
• Use about 2 tablespoons of dough for each cookie. Press the portion together and roll into a compact 1-inch ball with your hands.
• Place the dough balls 1 inch apart on the prepared parchment-lined baking sheet.
• Bake on the middle rack until the cookies are deep golden brown, about 12 minutes.
• Remove the baking sheet from the oven. Immediately sprinkle a little fleur de sel on top of each cookie.
• Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.