In a medium bowl, combine tapioca starch, tigernut flour, gelatin, baking soda, ground ginger, and ground cinnamon. Whisk together until evenly blended.

In a separate bowl, mix palm shortening, maple syrup, blackstrap molasses, and vanilla extract until smooth and creamy.

Gradually incorporate the dry mixture into the wet mixture using a spatula. Mix until a cohesive dough forms.

Wrap the dough in plastic wrap and chill in the refrigerator for 10-15 minutes.

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions and roll them into balls. Place on a baking sheet lined with parchment.

Bake for 12-15 minutes or until the edges are lightly golden.

After cooling slightly, top half the cookies with marshmallows and chocolate. Broil for 1-2 minutes until marshmallows are puffy.

Create sandwiches with the remaining cookies and let cool before serving.