Instructions

1. Preheat oven to 350F. Oil a non-stick mini muffin pan and set aside.
2. Place coconut oil, maple syrup, vanilla, peanut butter and salt into a mixing bowl and use an immersion blender to combine everything into a smooth mixture {or mix well by stirring with a wooden spoon — though blending is much faster}.
3. Add coconut flour and tapioca and mix everything together with a wooden spoon {or use your hands} until mixture is well-combined.
4. Divide this mixture evenly between the 12 mini muffin cups in the tray. Press mixture down with your hands to form little cups {lining the walls and base of the pan}.
5. Bake in a pre-heated oven for 10-12 minutes, until edges begin to turn golden. Remove from oven but keep it running. Top each cookie cup with 2-3 mini marshmallows and a few chocolate chips. Return back to the oven and warm for another 3-4 minutes. Remove from oven and allow cookies to cool for about 10 minutes prior to removing them from the pan. Enjoy!
6. Optional: use a blow torch or place the pan under the broiler in your oven for a minute or so if you like your marshmallows really toasted.