Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
In a stand mixer beat the vegan shortening and butter.
Add the brown and white sugar and beat until smooth, scraping sides of bowl occasionally.
Add the baking soda and salt and mix again.
Add the eggs and vanilla and beat until combined.
Add the gluten free flour and beat batter well.
Add the chocolate chips, mini marshmallows and the chopped graham crackers.
Stir.
Use an ice cream scoop to drop cookie dough onto cookie sheets, leaving space for the cookie to expand when being baked.
Bake in oven for 10-12 minutes.
Enjoy!