Preheat oven to 350 degrees F. Line a 9x13-in baking pan with parchment paper.

In large bowl or stand mixer, beat eggs, melted butter (or coconut oil), coconut sugar and vanilla until creamy and smooth.

Stir in the baking soda, salt, almond flour and coconut flour until soft dough forms.

Fold in crushed gluten-free graham crackers until evenly distributed.

Press 3/4 of dough into bottom of prepared pan, spreading into even layer.

Spread marshmallow cream or mini marshmallows evenly over dough.

Sprinkle most of chocolate chips over marshmallow layer, reserving about 2 tablespoons.

Drop spoonfuls of remaining cookie dough on top and gently press down. Leave some gaps to let gooey layers show through.

Sprinkle with remaining chocolate chips.

Bake for 30–35 minutes, or until golden on top and edges are set. Center may look slightly soft—it will firm up as it cools.

Cool for at least 10–15 minutes before slicing for cleaner cuts.