Combine the egg, vanilla, melted coconut oil and coconut sugar until well mixed.
Add the almond flour, cinnamon, baking powder, and sea salt to the wet mixture. Mix until there are just a few streaks of flour left and it becomes a dough consistency.
Add the chocolate chips and chopped graham crackers (reserve some for topping the cookies!) to the dough and mix to combine everything.
Place the bowl with dough in the fridge for at least 10 minutes. Preheat the oven to 350 degrees.
After 10 minutes, remove from the fridge. Line a baking sheet with pachment paper. Using an ice cream scooper, scoop out about 8 servings of dough and shape into cookies on the parchment lined baking sheet. (These will not spread a-lot when baking).
Press a small indent in the center of the cookie, big enough to nestle the halved marshmallow in. Decorate the rest of the cookie with the chopped dark chocolate, and chopped graham crackers.
Bake the cookies for 11 minutes at 350 degrees. Without opening the oven, turn the broiler on for 1 minute to brown the marshmallows. Remove from the oven and allow to cool for about 15 minutes before enjoying in a cold glass of milk!