FOR THE COOKIES:

Preheat the oven to 350℉

Combine the almond flour, cocoa powder, coconut sugar, baking soda, and salt into a mixing bowl and stir to combine.

Add in the eggs, vanilla, maple syrup, and oil and mix again until everything is well incorporated.

Using a 2 tablespoon cookie scoop, scoop the batter onto a parchment lined baking sheet and bake for 11-13 minutes.

Let the cookies cool on the pan. While the cookies are cooling, prepare the marshmallow creme.

FOR THE MARSHMALLOW CREME:

Add 1/4 cup of water to the stand mixer bowl.

Slowly sprinkle the gelatin into to water, stirring as you go so it doesn’t clump up. Set it aside to let bloom (rest) while you’re heating the sugar mixture.

Into a medium saucepan, add the maple syrup, honey, and remaining 3/4 cup of water.

Bring the maple syrup mixture to a gentle boil over medium heat.

Once it starts bubbling, turn the heat down to medium low and let it simmer until it reaches 240℉. This usually takes anywhere from 10-15 minutes. You'll need an instant read thermometer or a candy thermometer for this process.

Once the sugar mixture reaches 240℉, turn the mixer (fitted with a whisk attachment) to medium speed, and slowly (and carefully!) poor the sugar mixture into the water/gelatin mixture.

Mix for 5 more minutes on high.

Let the mixture sit for 5 minutes, and then turn the mixer on again for a minute or 2.

Once the cookies have cooled to room temperature, generously frost the bottom of one cookie, and place another cookie on top of the creme to make a cookie sandwich. Enjoy!