Preheat oven to 350 and add pecans to a baking sheet. Roast for 9-11 minutes, or until fragrant and slightly darkened in color. Set aside to cool in a bowl or on the counter. Line the same baking sheet with nonstick parchment paper and set aside.

In the bowl of a standing mixer or in a mixing bowl if you have a hand mixer, combine monkfruit, coconut sugar and butter. Mix on medium-low speed until smooth and creamy and slightly lightened in color, approximately 1 minute. Add egg and vanilla and mix on low until just incorporated. In a separate mixing bowl, whisk together flour, cocoa powder, sea salt and baking soda. Add dry ingredients to wet and fold until just combined--it’s ok if you can still see some flour.

Roughly chop cooled pecans and add them to the dough, along with chocolate chips and marshmallows. Use clean hands to incorporate ingredients into the dough. Roll dough into 12 even-sized balls, approximately ¼ cup per cookie. Keep at least 1 ½” apart on baking sheet.

Bake cookies for 9 ½ - 11 minutes, until they look like they’ve just set on top (you want them almost underdone). If using Maldon salt, sprinkle a bit on top of cookies RIGHT when they come out of the oven. Allow to cool 20 minutes on the baking sheet before carefully adding to a cooling rack. Cool another 10 minutes, then enjoy! Leftover cookies will keep tightly sealed on the counter up to 4 days or frozen 4-6 months. I don’t suggest refrigerating.