In a medium saucepan over medium heat melt the butter. Stir the butter frequently, and continue to cook the butter until it starts to brown and has a nutty scent. Remove it from the heat and allow it to cool completely.

In a large bowl, sift together the gluten-free flour, almond flour, baking soda, baking powder, sea salt, and cinnamon.

Add the eggs, coconut sugar, date sugar, vanilla, and cooled melted butter to the bowl of your stand mixer. Using the paddle attachment, mix everything on low to medium speed until combined and smooth.

Slowly add the flour mixture (dry ingredients) to the butter and sugar mixture (wet ingredients), and mix until almost combined. You should still see some flour streaks at this point. Add ¾ cup of the chocolate chips and the graham crackers and mix again until everything is combined. Cover the bowl with plastic wrap and place in the fridge for 1 hour

Once the cookie dough has chilled, preheat your oven to 350 degrees f. Line your baking sheet with parchment paper and use a 2-inch ice cream scoop to scoop the dough into balls. The dough should make 12 cookies.

Place a marshmallow in the center of each dough ball and carefully fold the dough around it to cover the marshmallow completely. This will ensure it does not ooze out! Shape the dough into a ball and set it on the lined baking sheet. Press gently to flatten slightly.

Bake for 10-12 minutes or until the edges start to turn golden brown. Remove from the oven and immediately add a few more chocolate chips and small pieces of marshmallow to the top of each cookie. Allow the cookies to cool for 10 minutes then transfer them to a cooling rack.