In a medium bowl, stir together the almond flour, peanut butter, coconut sugar, cocoa powder, and vanilla extract. The dough should be pretty thick.
Add the chocolate chips and mini marshmallows.
Refrigerate the dough for 30 minutes — this is the key step, just like in my #LCTCCC recipe, so they don’t spread too much.
Meanwhile, preheat oven to 350 and line a baking sheet with parchment paper.
Remove dough from the fridge.
Stir in the egg (or flax egg) and baking soda.
Use a spoon or cookie scoop form 12 cookies.
Bake for 9-11 minutes and remove from oven.
If you can, let them cool for a few minutes so they harden up!
Store in an air tight container in the fridge.