Combine the gluten free flour, baking soda, baking powder, kosher salt, and cinnamon together in a bowl. Whisk to combine. Stir in the chopped graham crackers. Set aside. 

Using a stand mixer bowl, add butter, both sugars, vanilla, and kosher salt. Beat until fluffy on medium speed. Scrape the sides when needed. This should take about five minutes. 

Turn the mixer to slow speed. Add the egg. 

Add the dry and wet ingredients together. Mix on a low speed until the cookie dough forms. 

Stir in the chocolate chips. This dough should be soft and sticky. 

Put the cookie dough in an airtight container and refrigerate for at least two hours. The dough needs to chill so that the cookies can later be formed. 

After chilled, preheat oven to 350ºF. Line a baking sheet with parchment paper. 

Butter your hands if dough is sticking. Form 12 cookies. Each cookie should take about 2 tbsp of batter. 

Once cookies are formed take a marshmallow and put it in the center of the formed cookies. Use your hands and start covering the marshmallow with the cookie dough on the sides. See photos for help. 

Bake for 12-13 minutes. The cookies should be puffy. 

Allow the cookies to cool slight before transferring them to a cooling rack. 

If desired melt some coconut oil and chocolate chips in a bowl. Then drizzle the melted chocolate over the cookies and sprinkle more graham crackers.