Add the ghee (or butter or coconut oil) to a stand mixer fitted with the paddle attachment, along with the coconut sugar and pure maple syrup. Beat on medium-high speed until the ghee is creamy and fluffy.

Add in the peanut butter and vanilla extract and mix until combined. Add the egg and beat just until combined.

In a separate bowl, stir together the flour baking powder, and sea salt (and cinnamon if adding). Pour the flour mixture into the stand mixer and beat until dough forms. Beat in the chopped dark chocolate bar. Refrigerate dough at least 30 minutes (up to 2 days) to allow dough to set up.

When ready to bake the cookies, preheat the oven to 350 degrees F.

Scoop spoonfuls of dough onto a large baking sheet - I use a small ice cream scooper for perfect-sized cookies.

Bake 8 to 15 minutes, until cookies reach desired level of crisp. I bake mine for 12 minutes, turn off the oven and allow the cookies to sit in the warm oven another 3 to 5 minutes.

Allow cookies to cool 10 minutes. Sprinkle cookies with coarse sea salt and enjoy!