Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper or spray with cooking oil.

Add the egg, ghee, almond butter, and vanilla extract to a stand mixer. Fit the stand mixer with the paddle attachment and beat until mixture is completely creamy and there are no visible chunks of ghee.

Add the almond flour, sugar-free sweetener, cinnamon, baking soda, and sea salt and mix until combined. Mix in the chocolate chips.

Drop balls of dough on a baking sheet according to the size of cookies you like. I enjoy making mine fairly large.

Bake for 8 to 15 minutes, depending on your desired level of chewiness or crunch. I let mine bake for 11 to 12 minutes. Allow cookies to sit 5 minutes before using a spatula to remove them from the baking sheet.