Preheat oven to 350F degrees. Line baking sheets with silicone baking mats or parchment paper.
Using a stand mixer (or a hand mixer with a large bowl), cream softened plant-based butter, white sugar, and packed brown sugar for 3-4 minutes on medium speed, or until soft, smooth, creamy, and evenly incorporated.
Add applesauce and vanilla extract.
Turn the mixer back on to medium speed and cream together another minute.
Gently stir dry ingredients (flour, salt, baking soda) into wet ingredients. Followed by slowly mixing on low speed until just combined. ( I added this step because it's the only way I know how to stop flour from going everywhere)!
Stir in carob chips, marshmallows, and pretzels. Using a small or large ice cream scoop (or tablespoon), scoop cookie dough onto parchment paper-lined baking sheets.
Don't overcrowd cookie sheet as cookies will spread. Place cookies a couple of inches apart, 6 cookies per baking sheet.
Bake for 17 minutes, or until the desired crispness. Remove from the oven and let cool on the baking sheet a few minutes before transferring to a wire rack.