Preheat the oven to 325° and line a cookie sheet with parchment paper. Set aside.
In a large bowl, combine ghee and maple (or coconut) sugar. Mix until fully combined. Add in the vanilla and stir again.
Add in the almond flour, coconut flour, and salt. Mix dough well, until no dry spots remain. I found the best way to do this was with my hands.
Add in the chopped pecans, mix again, and scoop into balls using a cookie scoop. It should make 16 cookies.
Place them evenly spaced on the cookie sheet, press down each one slightly and bake for 5 minutes. Remove from the oven, using the bottom of a clean glass, press them down again to about 1/4 inch thick.
Bake for an additional 10-11 minutes. Remove from the oven and let cool.
Cover in air tight container. Will keep on the counter for 4 days, refrigerate after that.