1. Preheat oven to 350F.
2. For the Cookie Base: Mix 2 cups almond flour, 2 tbsp coconut flour, 1/2 cup coconut sugar, 1/4 cup almond milk, 2 tsp baking powder, 2 tsp cinnamon, and a sprinkle of salt together in a bowl. The mixture will be crumbly. Use your hands to press it together into a ball.
3. Line a 9x9 brownie pan with parchment paper. Press the cookie base mixture into the pan, packing it together firmly so it doesn’t crumble when it bakes.
4. Bake the cookie base for 10 minutes at 350F.
5. While the base bakes, prepare the Brownie Layer: Mash 2 ripe bananas. Add 1/2 cup peanut butter, 1/4 cup unsweetened cocoa powder, 1/4 cup maple syrup, 1/4 cup coconut flour, and 1 1/2 tbsp vegan vanilla or chocolate protein powder. Mix with a hand mixer or immersion blender until smooth.
6. Once the cookie layer is done baking, spread the brownie layer evenly on top.
7. Place back into the oven and bake for 32-35 minutes.
8. Remove from the oven and top with 2 cups vegan marshmallows and 1/2 cup chocolate chips.
9. Return the pan to the oven, moving it to the top rack. Broil for 1-2 minutes, watching carefully, to get the marshmallows toasted.
10. Remove, let cool slightly, then slice and enjoy! Store any leftovers in the fridge.
