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

In a large mixing bowl, cream together the softened butter, coconut oil, granulated sugar, and brown sugar until light and fluffy. Can use the bowl of your stand mixer with the paddle attachment or an electric hand mixer.

Beat in the egg ensuring it's fully incorporated. Add the vanilla extract and mix until smooth.

Gradually add the sifted dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Then fold in the chocolate chips.

Add dough to freezer for 30 minutes. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.

Cut large marshmallows in half.

Using a cookie scoop, scoop out golf ball size cookie dough balls. Flatten the dough out and add the marshmallow half to the center. Fold the dough all around the marshmallow then roll around with the palm of your hand so all sides are smooth. You do not have to cover the marshmallow entirely.

Place them on the prepared cookie sheet, leaving space between each.

Bake in the preheated oven for 8-10 minutes or until the edges are set. The centers will be slightly soft – that's perfectly fine.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Can add crushed candy cane pieces and melted chocolate if desired. Enjoy!