2 ounces marshmallows (if using homemade, stale is best! Leave them out at room temperature, uncovered, for 3 to 5 days. Then seal in a reusable container until ready to use, OR use store-bought Dandies brand which are already a bit stale)
In a medium bowl, mix the peanut butter *or alternative nut butter*, maple syrup and coconut sugar, coconut flour, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto a parchment lined baking sheet.
Bake until golden around the edges, 10 minutes. Remove the tray and carefully flatten the hot cookie dough mounds with the tines of a fork, making a crosshatch pattern on the cookies.
Return the cookies to the oven and bake an additional 2 to 4 minutes, until golden on edges. Transfer to racks to cool. Repeat with remaining dough.
Meanwhile, gently melt the marshmallows, butter, and milk together in a small saucepan over low heat. Remove from the heat and stir in the chocolate until melted.
When the cookies are fully cooled, scoop 2 teaspoons fudge mixture onto one cookie and top with a second cookie to make a sandwich. Refrigerate until firm, about 2 hours.
