Make the cookies. Preheat oven to 350° and line 2 cookie sheets with parchment paper.
In a large bowl, combine ghee, almond butter and coconut sugar until creamy and well mixed. Add in the egg and vanilla and stir well.
Add in the almond flour, tapioca flour, salt, and baking soda. Mix well until no dry spots remain and batter is smooth. Fold in chocolate chips.
Divide dough into 22 equal balls. Each ball should be about a heaping tablespoon. 11 will fit on each sheet. Roll each ball and evenly space them apart on the sheet. Add more chocolate chips on top if desired. Bake for 12-13 minutes. Let cool before removing them. They will be soft in the center until cool. Bake a couple extra minutes for a crunchier cookie.
Make the cookie dough filling. In a medium bowl combine the almond flour, coconut flour, maple sugar salt and baking soda. Add in the ghee, maple syrup, vanilla, and almond milk and stir well until dough is formed. Add in the chocoalte chips and mix again. Once the baked cookies have fully cooled, spoon about 1 tablespoon mixture of dough between two baked cookies, sandwich together. Should make 10 sandwich cookies with two baked cookies left over.
Store cookies covered at room temperature and then refrigerate after 2 days.