Whisk together the vegan egg replacer with the water. Set it aside to thicken.
In a large bowl, cream together the vegan butter and both sugars with a mixer. Stir in the egg replacer and vanilla.
In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and cinnamon to a separate bowl. Gently stir the wet and dry ingredients together.
Fold in all of the chocolate chips, and most of the graham crackers marshmallows. Save some toppings for later. Cover the bowl and place it in the refrigerator to chill for 1 hour.
Preheat the oven to 350°F. Scoop out 2 tablespoons of dough at a time and roll them into balls. Place them about 2 inches apart from each other on a lined cookie sheet.
Bake them for 10 minutes. Press the remaining toppings (marshmallows, chocolate bar pieces, graham crackers) into the cookies. Pop them back into the oven for 2-3 more minutes and enjoy!