Ingredients

• one 12 ounce bag dark chocolate chips
• ½ cup coconut oil
• 1 ¼ cup coconut sugar
• 3 eggs, large
• 2 tsp vanilla extract
• 1 ½ cup Flourish Chocolate Protein Pancake Mix
• ¼ cup cocoa powder, unsweetened
• 1 tsp baking powder
• ¼ tsp salt
• 8 oz Semi Sweet Chocolate
• 12 marshmallows, cut in half

1. In a medium, microwave-safe bowl, add coconut oil and chocolate chips then place in the microwave and melt for 1 minute. Stop to check and stir every 15-seconds. Set aside to cool.
2. In a large bowl, add the coconut sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended.
3. Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. 
4. Add Flourish Chocolate Protein Pancake Mix, cocoa powder, baking powder, and salt. Beat on low speed just until combined, about 1 minute. 
5. Cover the bowl with plastic wrap and refrigerate for 1 hour, or until dough has firmed up.
6. Preheat oven to 325F. Line a baking sheet with parchment paper. Using a cookie scoop form dough balls, place them on the baking sheet, and flatten slightly
7. Bake for 10 minutes, or until edges and tops have just set.
8. Remove the baking sheet from the oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
9. Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
10. Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool.