Prepare a baking pan covered in parchment paper.
To a medium nonstick skillet over medium heat, add the coconut oil, almond milk, coconut sugar, and cocoa powder. Stir occasionally for a few minutes until boiling. Once it's at a slow boil, let boil for 1 minute. Remove from heat.
Immediately add the peanut butter and marshmallows to the skillet and stir to combine. Add the graham crackers, sea salt, and oats. Stir well to combine.
Using a spoon or cooker scooper, mold the cookies into little balls about 1 1/2 inches in width. Drop them onto the baking pan covered in parchment paper with space in between each cookie. Makes 14 cookies.
Add the baking sheet to the fridge for 30 minutes to 1 hour, or until cooled and firm. Store in an airtight container for up to a week.