Preheat oven to 350°.
In a large mixing bowl, beat the softened vegan butter and brown sugar on a high speed until it appears whipped (about 1½ minutes). I used a standing mixer, but you can also use a hand mixer as well.
Add in the unsweetened applesauce, baking soda, pinch of sea salt, vanilla extract and flour. Mix to combine.
Batter may be crumbly. To form dough, add in water and continue to mix.
Next, add in the vegan chocolate chips and vegan marshmallows and slowly mix into the dough.
Add roughly broken graham crackers and slowly mix to combine.
Use a 1½ tbsp cookie scoop to evenly disperse cookies onto a baking sheet lined with parchment paper or foil for easy removal.
Bake in preheated oven for 10 minutes.
Once done, remove from oven and let cool for 5-6 minutes.