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

In a large bowl, combine the dry ingredients.

In a medium bowl, cream together the palm shortening, maple syrup, molasses, and vanilla. Add the wet mixture to the dry ingredients. Mix well until all ingredients are blended and form a dough.

Transfer the dough to a clean piece of parchment paper. Roll out the dough to one large sheet, about 1/4 inch thick. Use a gingerbread cookie cutter (or another cookie cutter of your choice to cut the dough into cookies. Transfer each cookie to the baking sheet and evenly space.

Bake for 12 minutes, or until the cookies are light golden brown. Remove from the oven and reduce the oven temperature to 200 F.

Allow the cookies to cool for a few minutes before carefully flipping the cookies, so they're flat side up. Add a marshmallow to the bottom of half of the cookies, and a square of chocolate to the other half.

Return to the oven for 3-4 minutes or until the chocolate and marshmallows begins to melt. Remove from the oven and allow to cool to the touch.

Use a spoon to carefully spread the melted chocolate and marshmallow across the cookies. Alternatively, you can skip this step, though you won't get as much spread.

Sandwich the cookies together and serve!