Preheat the oven to 325° and line a 8 (or 9) inch square pan with parchment paper. Set aside.
In a large bowl, combine the almond flour, coconut flour, salt, gelatin and coconut sugar. Stir to combine. Add in the maple syrup, ghee, egg, and vanilla. Mix until well combined and no dry spots remain.
Bake 18-20 minutes- until edges are light brown. Remove from the oven and let cool.
Once cool, mix coconut butter, ghee, maple syrup, vanilla and salt together in a small bowl. Spread evenly over the cookie bars.
Store in the fridge for a firmer texture.