Preheat the oven to 350°F (175°C) and line two large baking sheets with silicone mats or parchment paper.

In a medium mixing bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, and sea salt until no lumps remain.

In a separate large bowl, combine the melted vegan butter and brown sugar. Whisk vigorously for 1-2 minutes until the sugar starts to dissolve and the mixture is smooth.

Add the applesauce and vanilla extract to the butter mixture, whisking until fully emulsified.

Gradually fold the dry ingredients into the wet mixture using a silicone spatula. Mix until a thick, cohesive dough forms.

Fold in the vegan dark chocolate chips evenly.

Cover the bowl and refrigerate the dough for 15 minutes. This allows the gluten-free flours to hydrate and prevents excessive spreading during baking.

Using a 1.5-tablespoon cookie scoop, portion the dough into balls. Place them on the prepared sheets, spaced 2 inches apart.

Bake for 9 minutes. Remove the sheets from the oven and quickly press 3-4 mini marshmallows (or one marshmallow half) into the center of each cookie.

Return the sheets to the oven and bake for an additional 2-3 minutes until the marshmallows have puffed but not completely melted away.

Allow the cookies to cool on the baking sheet for at least 10 minutes to set before transferring to a wire rack.