Crumbl Copycat Hot Cocoa Cookies

Step 1: Preheat the oven
2 Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix the dry ingredients
4 In a medium bowl, whisk together almond flour, tapioca flour, cocoa powder, baking soda, and salt.
Step 3: Cream the wet ingredients
6 In a separate bowl, beat the coconut oil (or butter) and coconut sugar until fluffy. Mix in the egg, vanilla extract, and milk until smooth.
Step 4: Combine
8 Add dry ingredients to the wet mixture and stir until a thick dough forms. Fold in chocolate chips.
Step 5: Shape & bake
10 Scoop dough into 8 large balls (about 3 tablespoons each). Flatten slightly and bake for 9–10 minutes, until edges are set but centers remain soft.
11 Cool completely. The cookies will firm up as they rest.
Step 6: Make the frosting
13 Beat together cream cheese, maple syrup, and cocoa powder until smooth and fluffy.
Step 7: Decorate
15 Spread or pipe frosting on cooled cookies. Top with refined sugar-free mini marshmallows for the ultimate Crumbl copycat finish!