Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and spray with a non-stick agent (I use coconut oil spray) OR use a baking mat on top of the cookie sheet. I linked the ones I used above.
Mix dry ingredients -- almond flour, coconut sugar, and salt -- in a large mixing bowl. If there are any chunks, try to get those out.
In a separate bowl, mix together the wet ingredients -- oil, nut butter, maple syrup, and vanilla -- until well combined.
Pour the wet ingredients into the dry ingredients. Mix until a thick cookie dough forms. I love using a spatula to help mix! You will need to put some muscle into it.
Fold in the dairy-free / dark chocolate chips and vegan mini marshmallows. Mix it up!
Using an ice cream or cookie scooper, scoop cookie dough into your hand and roll to form an even ball. Place on the prepared cookie sheet and press down with your fingers to flatten slightly. Repeat to make 10 cookies. Feel free to add some more chocolate chips or marshmallows on top.
Place the raw cookies on the cookie sheet in the freezer for 10-15 minutes. This will help the dough set and avoid spreading during baking. You can also put them in the fridge. Transfer to the oven and bake for 18-20 minutes. Bake for slightly less time if you want the cookies to be a bit undercooked, and bake for slightly more if you want them a little crunchy. I love these soft and doughy!
Make sure to let them cool completely. Enjoy!