Combine the almond flour, coconut flour, baking soda, and salt in a bowl. Set aside.
In a separate bowl, mix together the ghee, coconut sugar, almond butter, and vanilla extract. Use an electric hand mixer on medium speed for about one minute, until well combined.
Add the egg and continue to mix with the electric hand mixer on low speed for about 30 seconds, until the egg is well incorporated into the mixture.
Pour the flour mixture into the bowl to combine. Mix together by hand, then stir in chocolate gems (or chocolate chips).
Place the bowl in the refrigerator for about 30 minutes or until dough is firm.
Line a cookie sheet with parchment paper. Preheat the oven to 350 degrees.
Use an ice cream scoop to scoop the dough into 8 large dough balls. Add extra chocolate chips to the top of each dough ball if desired.
Bake for 12-14 minutes or until the outside of cookies start to turn golden brown. The center of the cookies may still be soft but will continue to bake on the cookie sheet after you take them out of the oven.
Let cookies cool completely (it will be hard to wait!) before removing them from the cookie sheet. Enjoy!
Store inside a baggie or other airtight container in the refrigerator for 3-5 days.