Chocolate Marshmallow Cookies

1 cup almond flour
3/4 gf oats, grind into flour
3/4 cup cocoa powder
1/4 cup tapioca flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup earth balance
1 cup sucanat
1 flax egg (1 Tbsp flaxseed, ground + 3Tbsp water)
1/2 cup plant milk
1 tsp vanilla extract
12 large marshmallows, cut in half

Preheat oven 375
grind flax seed and stir in water, set aside
In a medium bowl, whisk together flours, cocoa powder, baking soda, baking powder, and salt.  Set aside

In a mixing bowl, cream together earth balance and sucanat until light and fluffy, about 2 minutes. Add flax egg, plant milk and vanilla. Beat until well blended.  Add flour mixture on low until combined

Using a Tablespoon or #40 scoop, drop dough on ungreased baking sheet.  I line the sheet with parchment or silpa sheets. Bake 7 minutes.

Remove from oven, place marshmallow, cut-side down, in center of each cookie, pressing down slightly.  Return to oven 2-3 minutes.   Cool on baking sheet 5-10 minutes and transfer to wire rack to cool.   Enjoy!!!!