Preheat oven to 350F. Line a baking sheet with parchment paper. Beat eggs in a medium bowl. Add the sweetener, melted butter, vanilla extract, and baking powder. Whisk to combine.
Add almond flour and stir until well combined.
Fold in chocolate chips and marshmallows. Gently stir until combined.
Portion out one ice cream scoop (about two tablespoons) of the dough for each cookie, and place it on the prepared baking sheet. Space the cookies out about 2 inches apart. Bake at 350F for 12 minutes, take the baking sheet out of the oven, and top the cookies with chocolate chunks and a few marshmallows. Bake for another 5 minutes or until cookies are golden brown on the edge. The center will remain soft, but it will harden when cold. Be careful not to overcook them if you like a chewy inside. Let cookies cool before transferring, or they might break.
Be careful not to overcook them if you like a chewy inside.
Let cookies cool before transferring, or they might break.
Leftovers can be kept in the fridge for up to 5 days or frozen for 28 days.
reheat in the oven at 350 degrees for 5 minutes to get that same oven bakes taste.