Gluten-Free S'Mores Mason Jar Cookies
All the campfire magic, none of the gluten—this quart mason jar mix layers GF 1:1 flour, GF graham crumbs, chocolate chips, and marshmallows for chewy, toasty s’mores cookies. Just add butter, vanilla, and an egg, then bake 9–12 minutes for golden edges and soft centers.
Ingredients
- 1¼ cups gluten-free 1:1 baking flour cup-for-cup blend
- ½ tsp baking soda
- ¼ tsp fine salt
- 1 cup gluten-free graham cracker crumbs crush GF grahams finely
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup chocolate chips GF/labeled
- 1 cup mini marshmallows GF/labeled
- If your flour blend has no binder: add ¼ tsp xanthan gum to the flour layer.
Instructions
- Whisk GF flour + baking soda + salt (+ xanthan if needed). Pour into the quart jar and level.
- Add GF graham crumbs, then granulated sugar, then brown sugar, tapping to settle.
- Add chocolate chips.
- Top with mini marshmallows. It’s a snug fit—press down halfway and again at the top.
- Tip: If the lid argues with you, bag the marshmallows separately and tie to the jar.
- Baking Directions (GF)
- Preheat oven to 350°F (175°C).
- Combine jar contents with 1½ sticks (¾ cup) softened butter, 1 tsp vanilla, and 1 egg.
- GF tip: If the dough seems crumbly, add 1–2 tsp milk; if it seems soft, chill 15 minutes to reduce spread.
- Scoop heaping spoonfuls, 2 inches apart, onto a lined sheet.
- Bake 9–12 minutes until edges are golden and centers look just set. Cool on the pan 5 minutes, then move to a rack.
Notes
Notes for success
Use certified GF graham crackers, chips, and marshmallows to avoid cross-contact.
Different GF blends hydrate differently—small tweaks (a teaspoon of milk or a short chill) make them perfect.
Yield: About 24 cookies with a 1½ Tbsp scoop (#40). Use a 1 Tbsp scoop (#60) for 30–32, or go bakery-style 2 Tbsp (#30) for 16–18—GF dough hydration may swing you a cookie or two.