In a large bowl, beat the oil, coconut oil, and sugar until completely combined.  Beat in the egg and vanilla.  Stir in the carob or cocoa powder, flour blend, and salt until just combined.  Stir in the carob or chocolate chips.

Refrigerate the dough for at least an hour and up to overnight.  When ready to bake, preheat oven to 350 degrees F and line a cookie sheet with parchment.

Form the cookies into golf ball sized portions.  The dough may be crumbly, do your best.  They do not spread much, so they don’t have to be super spaced apart.  Sprinkle with sea salt before baking about ten minutes, until set around the edges but not in the center.  Serve warm or cool completely on the tray.  They are delicate, especially while hot.  Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag.  Thaw at room temperature about an hour or in the microwave about 1 minute.