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First, prepare the marshmallows. Line a 33x23cm (13x9inch) pan with parchment paper. Have all your ingredients measured out and ready. Pour ¼ cup of cold water into a bowl. Sprinkle the gelatin in and mix thoroughly with a fork. Allow to bloom for 10 minutes.
Pour the remaining 1/3 cup of water into a saucepan. Add the allulose into the center. Stir well and add two slices of lemon. Bring to a boil over medium heat and cook for 2-3 minutes. Remove and discard the lemon slices.
You will have to work quickly at this point. Use a hand mixer to break up the gelatin, and then slowly add the hot syrup. Increase the speed to high and whisk for 15 minutes. Add the vanilla extract after about 10 minutes. The mixture should hold its shape well. Quickly pour the marshmallow mix into the prepared dish. Flatten the surface as evenly as possible and let it dry for at least 6 hours (preferably overnight).
Add the almond flour, xanthan gum, baking soda, and cinnamon to a bowl. Mix to combine. Optionally, adjust the amount of cinnamon according to your taste.
Melt the butter in a microwave. Add the butter and brown sugar replacement to a bowl and mix well. Add one egg and continue to mix until fully incorporated. Wrap the bowl with cling film and refrigerate for at least one hour.
Preheat the oven to 180°C (350°F). Line a large cookie sheet with parchment paper. Roll out the dough between two pieces of parchment paper until nice and thin. Cut into 5 cm (2-inch) rounds using a cookie cutter or a glass.
Refrigerate again for 15 minutes. Gently transfer cookies to the prepared cookie sheet and bake for 8-10 minutes. When done, cool the cookies completely.
Meanwhile, cut out rounds of marshmallows. If the marshmallows stick to your hands, they are not completely dry. In that case, lightly grease your hands with coconut oil before touching them.
Assemble the cookies. Place one piece of marshmallow between two cookies. Place the cookie sandwiches on a cooling rack and set them aside.
Add the chocolate chips to a microwave-safe dish. Microwave until completely melted. Stir in the coconut oil and mix well. Dip each cookie into the melted chocolate and return it to the cooling rack. Cool the cookies completely.
Serve the cookies immediately or store them in air-tight containers for about a week. You can also freeze the cookies for a couple of months. Enjoy!