Preheat oven to 350 degrees.

In a bowl combine egg, vanilla, ghee, coconut sugar, almond flour, coconut flour, arrowroot, baking soda and salt.  

Add in chocolate chips and fold them to evenly disperse.

Scoop into 12 balls and place them on a parchment paper or silicone mat lined baking sheet. Slightly flatten the balls then bake for 8-10 minutes.

Remove from oven and let cool completely (i throw them in the fridge after about 5 minutes to speed up this process)

Once the cookies are cooled, melt ⅓ cup chocolate in a bowl then dip the tops of the cookies in the chocolate and top with flakey sea salt and let cool again!