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

Using a large bowl, combine the tigernut flour, tapioca starch, and gelatin.

Mix in the maple syrup and palm shortening, and fold the cookie dough until well combined. Finally, stir in the chocolate (or carob) chips and marshmallows (reserving about 7 large marshmallow squares for later).

Form the dough into about 6-7 cookies, and keep the marshmallow pieces towards the top and center of the cookies (touching the baking pan will make them melt further)

Bake for 10-12 minutes and carefully place on a cooling rack. After 5 minutes of cooling, place one square of marshmallow onto each cookie.

Serve and enjoy!