Irresistible Gluten Free S'Mores Protein Cookies

0 Prep the baking sheet. Preheat your oven to 350°F and line a cookie sheet with parchment paper.
1 Mix the dry ingredients. In a large mixing bowl, add the protein powder, gluten-free oats, pb powder, gluten-free graham cracker crumbs, baking powder, and kosher salt. Whisk or stir to combine.
2 Add the wet ingredients. Add the natural peanut butter, maple syrup, almond milk, and vanilla extract to the same mixing bowl. Mix with a fork until a thick cookie dough forms.
3 Fold in the fun stuff. Add chopped dark chocolate and mini marshmallows. Stir until evenly distributed throughout the cookie dough. Note the dough will be thick, this is okay it's supposed to be like this!
4 Form the cookie dough balls. Use a large cookie scoop to portion the dough into 2-4 large cookie dough balls. Place on a prepared baking sheet, spacing them apart. Gently press down with your hand as they will spread a bit but not too much. Note if you use whey protein powder they will puff up significantly, so ensure you leave enough space between the cookies.
5 Bake. Bake for 8–10 minutes until the cookies look set around the edges and lightly golden brown. The middle of the cookie may still look soft which is okay, that’s what you want for melty chocolate and gooey marshmallows.
6 Set the cookies. If the cookies still seem slightly under-baked after 10 minutes, place the entire cookie sheet in the fridge for 5 minutes instead of adding extra minutes in the oven. This helps them firm up without overbaking.
7 Cool & enjoy. Transfer the cookies to a cooling rack or wire rack. Enjoy warm or store once fully cooled.