Combine the ghee, coconut sugar, maple syrup, vanilla extract, and egg in a large bowl and whisk well to combine.

In a separate bowl, combine the almond flour, arrowroot starch, coconut flour and baking soda. Whisk well.

Combine the dry and wet ingredients and stir well with a rubber spatula to combine. Fold in the chocolate chips.

Transfer the cookie dough to the fridge and allow to set for 20-30 minutes.

Preheat the air fryer to 325 F. Remove the basket and carefully add a parchment liner (the basket will be hot). Spray the parchment with avocado oil.

Scoop 4-5 cookies into the air fryer, ensuring that the parchment paper is weight down. Press the cookies down gently to lightly flatten them. Add some extra chocolate chips on top if desired. Either freeze the remainder of the cookie dough for later use, or repeat the process with the rest of the dough.

Return the basket to the air fryer and air fry at 325 for 8-10 minutes or until the cookies are crisp on the outside and baked through.

Remove the air fryer basket and allow it to sit for a minute or so. Carefully use a spatula to remove the cookies and transfer to a cooling rack. Top with flakey salt and allow to cool before serving!