Preheat oven to 325° and line 2 cookie sheets with parchment paper.
Make the cookies. In a large bowl, combine the almond butter, coconut sugar, egg, maple syrup, and molasses together. Stir in the almond flour, coconut, salt, baking soda, and cinnamon. Mix until everything is well combined.
Scoop cookies onto sheet trays, making 20 equal size cookies. Roll between palms to make a ball and press down slightly. Bake for 14 minutes, until slightly brown around the edges. Let cool fully before making the filling.
Make the filling. Place 1/2 cup water in a bowl of the stand mixer. Sprinkle the gelatin on top and let it bloom while you make the syrup.
Add the other 1/2 cup water to a small sauce pan and add in the honey or maple syrup. Turn to medium heat and bring to a boil. Boil until mixture gets to 140°. I boiled mine for 10 minutes and it wouldn't go above 125° and it still set okay, but try to get to 140°. (*UPDATE* When I made them with maple syrup I needed to get the mixture closer to 242°, soft ball stage. I couldn't get it quite hot enough, but after 10 minutes of boiling I added it to the mixer. It took about 20 minutes to whip up, but did work.)
Turn off the heat and let the bubbles stop. Turn the stand mixture on low to let the gelatin mix with the water. Slowly pour the hot mixture in and then turn the speed up to high. Beat until triples in size and light and fluffy- about 6 to 8 minutes. You don't want to beat longer than that or the marshmallow will get cool and hard to spread.
Spread about a tablespoon of the mixture onto a cookie and place another cookie on top, making a cookie sandwich. Repeat with remaining cookies. You will most likely have left over marshmallow fluff that you can use for something else. You can place it in a parchment lined pan and let it cool.
Store cookies in an air tight container at room temperature for a day, then in the fridge after that for freshness.