Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.

Using a large bowl, combine the almond flour, arrowroot starch, and baking soda. Add the coconut oil, maple syrup, and vanilla extract and stir until a dough forms.

Place the dough on a clean surface or a sheet of parchment paper. Add another sheet of parchment paper on top. Use a rolling pin to roll the dough out, about 1/4" thick. Use a round cookie cutter (or a small glass) to cut about a dozen round cookies. Transfer to the baking sheet, evenly spacing.

Transfer to the preheated oven and bake for 10 minutes or until golden brown. Remove from the oven and carefully transfer to a cooling rack to completely cool.

Working with one cookie at a time, add a large scoop of marshmallow cream. Sandwich another cookie on top and set aside. Transfer to a parchment lined plate and repeat with all of the cookies. Set in the fridge for 5 minutes to set.

While the cookies set, melt the chocolate chips and coconut oil with your preferred method (either in the microwave, or a double boiler) until smooth and liquid.

Working with one at a time, add the cookie sandwich to the melted chocolate and stir to coat. Transfer back to a parchment lined plate and repeat with all of the cookies. Allow to set in the fridge for about an hour.

Serve chilled or store the cookies in the fridge for 2 days!