• 1 1⁄2 cup blanched almond flour

• 1⁄4 cup tapioca flour

• 1⁄4 cup coconut flour

• 1⁄4 cup coconut sugar

• 1 teaspoon baking soda

• 1⁄2 teaspoon fine sea salt

• 3 tablespoons maple syrup

•1⁄4 cup coconut oil

• 1 egg, room temperature

• 1 teaspoon pure vanilla extract

• 1⁄4 cup dark chocolate chips

• 1⁄3 cup packed small marshmallow pieces (max’s mallows also found at giant) - we chopped these up 

• 1 ounce dark chocolate bar (about 3 squares of a 3.5 ounce bar), roughly chopped

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. In a large mixing bowl, whisk the almond flour, tapioca flour, and coconut flour until combined. After a minute, add the coconut sugar, baking soda, and sea salt, and whisk until combined.

3. Fold in the maple syrup, coconut oil, egg, and vanilla extract, and mix everything together until a uniform dough forms. Fold in the chocolate chips. Take half of the marshmallows pieces, and fold them evenly into the dough.

4. Form the dough into about twelve 2-inch balls and place them on a baking sheet. When rolling the dough into balls, make sure the marshmallow pieces are entirely encapsulated in the dough. Flatten each cookie ever so slightly with the palm of your hand.

5. Bake for 9 minutes. Remove the cookies from the oven and carefully top each cookie with 1-2 marshmallow pieces and 2-3 pieces of the roughly chopped chocolate bar, pressing them in slightly. Return the cookies to the oven and bake for an additional 2-3 minutes.

6. Remove the cookies from the baking sheet and let them cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 1 week.