Using a large bowl, cream the ghee, coconut sugar, egg and vanilla extract together with a hand mixer (or stand mixer) until fully combined.

Combine the almond flour, cocoa powder and baking in separate bowl and add it to the bowl with the dry ingredients. Fold until a dough forms.

Transfer to the fridge to allow to chill for 20 mniutes.

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

Add the marshmallow fluff to a piping bag and cut off the tip.

Use a cookie scoop to scoop the dough. Press a thumbprint into the center of the dough and pipe about 1 tbsp worth of marshmallow fluff into the center. Roll the cookie dough around the marshmallow fluff and transfer it to the baking sheet, lightly flattening with the palm of your hand.

Repeat with all of the dough and evenly space the cookies. You should have about 10 cookies.

Bake in the preheated oven for 10-12 minutes or until baked through.