1. Preheat the oven to 180 degrees C. Line a large baking sheet with parchment paper.
2. Add graham crackers to a sealed ziplock bag. Use the bottom of a cup to crush the graham crackers until they are finely crumbled.
3. Add vegan butter and brown sugar to a large bowl. Using a handheld mixer or stand mixer, cream the ingredients together. Add almond milk and vanilla extract. Beat together once more.
4. Add the flour, finely crushed graham crackers, baking soda, salt, and cinnamon to the bowl. Mix the dry ingredients into the wet ingredients until just combined. Then, add the chocolate chips and mini marshmallows. Mix together once more.
5. Scoop the s’mores cookie dough into balls (one ball per serving) and transfer onto the baking sheet. Bake cookies for 13-15 minutes on the middle rack in your oven. The cookies should still appear puffy and under-baked when you remove them from the oven. Allow the cookies to continue resting on the baking sheet for 10 minutes. During this time, they will de-puff and firm up.