In a small bowl sift together the gluten-free flour, cocoa, baking powder, baking soda, and salt and set aside.

In the bowl of your stand mixer combine the room temperature butter, both sugars, and vanilla. Use the paddle attachment to cream butter and sugar until light and combined. Around 3-4 minutes. Scrape down the sides and bottom of the bowl to make sure everything is combined properly.

Reduce the speed of the mixer and add the eggs one at a time. Mix until combined.

With the mixer on low, slowly add the dry ingredients to the butter mixture. Mix until just combined.

Add the chocolate chips and chopped-up graham crackers and combine everything.

Set the batter aside and let the dough rest in your refrigerator for at least 2hrs - better even if you can let it sit for 12hrs or longer. During this process the flour hydrates and develops flavor.

Preheat the oven to 350F. Arrange the oven wire rack in the middle. Line two baking sheets with parchment paper and set them aside.

Use a 2 tablespoon cookie scooper and portion out the cookie dough.

Flatten the chocolate dough into a flat disk and top with a large marshmallow (on its long side). If the dough is sticky, lightly coat the palms of your hands with some non-stick spray.

Mold the gluten free double chocolate cookie dough up and around the marshmallow. Roll into a ball. If your cookie dough becomes too warm and soft, just pop it back into your fridge or freezer for a few minutes.

Top each marshmallow stuffed chocolate chip cookie dough ball with additional chocolate chips and crushed up graham crackers.

Place 6 cookies on a parchment-lined cookie tray and bake for 11-12 minutes. Your cookies are done when they are puffy and still look slightly underbaked.

Remove the cookies from the oven, and with a round cookie cutter slightly larger than the cookie scoot them into a round shape. Sprinkle with additional chocolate chips and graham cracker crumbs.

Allow the Gluten Free Chocolate Marshmallow Cookies to cool slightly before moving to a cooling rack to cool completely.

Repeat with the rest of the cookie dough or freeze the unbaked dough for future use.

Store baked cookies in an airtight container at room temperature for up to 5 days.