Hot Chocolate Cookies

Preheat oven to 350F. Make flax “eggs” by mixing 2 tbsp flax meal and 4 tbsp water in a small mixing bowl and set in fridge to set for 5 minutes. Add all the other ingredients (tahini, coconut sugar, cocoa powder, baking soda), excluding marshmallows, to the flax eggs and mix well with a spatula. Form 9 cookie balls onto a parchment-lined baking sheet and gently press down on each. Bake for 6 minutes, remove from oven and quickly add marshmallows to the tops of each cookie. Place back in the oven for 3 more minutes. Cookies are done once edges are slightly crisp. Allow to cool at least 10 minutes before removing from the pan. For an optional chocolate drizzle, mix 1/4 cup chocolate with 1 tbsp coconut oil and melt them together over a double broiler. Use a spoon to drizzle over the cooled cookies.