Pumpkin Peanut Butter Chocolate Chip Sea Salt Cookies

Preheat oven to 375° F and line a baking pan with parchment paper. In a large bowl, beat together ghee, pumpkin purée, vanilla yogurt, peanut butter, and coconut sugar on medium speed until the mixture is fluffy. Add vanilla extract and egg, then mix until smooth. In a separate bowl, combine the quick pancake mix, ¼ teaspoon sea salt, and baking soda. Gradually add the dry ingredients to the wet ingredients and mix until completely combined. Fold in the chocolate chips. Scoop tablespoon-sized balls of batter onto the prepared baking sheet. Flatten each cookie with a fork, then cross over your fork lines and flatten again to create a criss-cross pattern. Sprinkle each cookie with additional sea salt. Bake for 8-10 minutes, or until the tops are golden brown. Let cool slightly before serving as is, or use them to make an ice cream sandwich.