Preheat oven at 350F and prepare two baking trays with parchment paper.

Cream ghee and maple syrup together until well combined.

Beat egg yolks separately and add vanilla extract. Add to the ghee and maple syrup mixture and combine well.

In a separate bowl, combine the dry ingredients together (both flours, cocoa, baking soda, cream of tartar).

Add dry ingredients to the wet mixture and combine well.

Drop by table-spoonfuls onto the prepared baking trays, allowing room for the cookies to spread.

Bake for 8-10 minutes, until the desired level of crispiness has been reached.

Allow to cool before moving to cooling racks.