Preheat the oven to 350 F.
Add all of the dry ingredients to a bowl and mix well.
Add the wet ingredients to a mixing bowl and mix by hand (or use a hand-mixer) until combined. If you have a stand mixer, you can add the wet ingredients to the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed for 2 to 3 minutes.
Pour the dry ingredients into the wet ingredients and gently combine with a spatula.
Use a small cookie scoop to move the batter from the bowl and onto a silicone mat or parchment-lined baking sheet, and place the cookies 2 inches apart. (The dough will be slightly wetter than other doughs, so gently handle it with your fingertips if needed).
Bake at 350F for 10 to 12 minutes or until slightly browned. Let the cookies cool completely, they are delicate when you remove them from the oven but will firm up as they cool. Be patient! :)
If you are using ghee and it has hardened, microwave it slightly before using.
If the butter and the eggs don't mix completely, that's okay - it happens sometimes - the cookies will still turn out great!
Serving: 1cookieCalories: 111kcalCarbohydrates: 7gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 100mgPotassium: 5mgFiber: 1gSugar: 5gVitamin A: 92IUCalcium: 28mgIron: 1mg