Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium-size bowl, add the cane sugar and softened vegan butter. Cream together.

In a small bowl add the flax meal and warm water. Stir together until it becomes thick. Add it to the mixing bowl and stir into the creamed sugar/butter mixture.

Add the vanilla extract and stir. Add the cassava flour and sea salt. Stir until well combined. Add the chocolate chips and mini marshmallows, fold into the cookie dough.

Scoop out the cookie dough using a cookie dough scoop or using a spoon (about two tablespoons in size). Roll into a ball, place on the baking sheet, and slightly flatten to a disc shape.

Bake for 12 minutes or until the bottom and edges of the cookies are lightly golden brown. Remove from the oven, let cool for 5 minutes, then transfer to a cooling rack.

Serve once cooled or place in an airtight container and store in the pantry for up to 4 days.