Check out the video below for how to whip up my maple marshmallows (andthe video story above the recipe card for the s'mores cookies!).
Whip up a batch of my maple marshmallows a few days in advance to allow them to dry out in your counter a bit, as they'll hold their shape and texture much better while baking. Hint: this recipe is ideal to put to use those stale marshmallows. p.s. I use about half a marshmallow per cookie, and I personally prefer one large marshmallow chunk in the center (rather than a few scattered bits) for that premium s'more texture ;)
Preheat oven to 350°F/180°C and line a baking tray with parchment paper (if you use a silpat baking mat they won't spread much, if at all).
Add the butter to a saucepan over medium heat and simmer, swirling the pan around frequently, until it begins to brown and bubble through (about 5 minutes). Transfer to a bowl and allow to come to room temperature, you can pop it in the fridge to speed up the process (just don't let it solidify ok?!).
Add almond flour, coconut flour, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
Add the sweetener and molasses (optional) to the brown butter, mixing until very thoroughly combined (a couple minutes).
Add in vanilla extract and the egg, mixing well until just incorporated. Add your flour mix and beat it until very thoroughly combined.
Fold in the chocolate and scoop out your cookies onto a baking tray. I made mine fairly big (I find texture comes out ace this way), and got 8. But you could easily get a dozen if small is your game. Add the marshmallow chunk to the center, flattening the cookies a tad as I've found that these guys don't tend to spread much (if at all!).
Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through. Though (vip!) note: if you like your s'mores cookies charred (I know I do!), I suggest baking the large ones for 9 minutes and then turning on the broiler and keeping an eye out for them until deep golden (a minute or two).
Garnish with flaky sea salt (pretty please!) and enjoy!
Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).