Preheat your oven to 350°F (175°C) to ensure even baking.
Line a 9x9 inch baking dish with parchment paper, allowing some overhang for easy removal.
In a large mixing bowl, whisk together the ghee (or coconut oil), maple syrup, egg, and vanilla extract until smooth.
In a separate bowl, combine the almond flour, tapioca flour, ground cinnamon, baking soda, and sea salt. Mix until there are no lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Pour the dough into the prepared baking dish and spread evenly. Sprinkle a pinch of sea salt on top.
Bake for 20-25 minutes, or until edges are golden brown and a toothpick comes out clean.
Allow to cool in the pan for 10 minutes, then lift out using the parchment paper. Cool completely on a wire rack before slicing.
