Air Fryer Chocolate Chip Cookies

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5 from 3 votes

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These Air Fryer Chocolate Chip Cookies are delicious egg-free and dairy-free cookies that you can make without a traditional oven in under 25 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/air-fryer-chocolate-chip-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 349.9kcal

Author: Carine Claudepierre

Ingredients

1 cup All-Purpose Flour (note 1)
½ teaspoon Baking Soda
2 tablespoons Almond Milk (note 2)
1 teaspoon Vanilla Extract for flavor
3 tablespoons Dairy-Free Butter (Unsalted) softened at room temperature (note 3)
¼ cup Sugar
¼ cup Brown Sugar
½ cup Dark Chocolate Chips (note 4)

US Customary - Metric

Instructions

In a large mixing bowl, or the bowl of your stand mixer, add the softened plant-based butter, sugar, and brown sugar.
Using the paddle attachment or electric beater, beat the butter and sugars until creamy and smooth.
Add milk, vanilla extract, and flour. Beat until it forms a cookie dough, if too dry, whisk in an extra tablespoon of almond milk.
Fold in the chocolate chips and beat to incorporate evenly.
Refrigerate the dough for 30 minutes - optional, but this limits the spread of the cookies.
Preheat the air fryer to 325 °F (170 °C).
Add a piece of lightly oiled parchment paper at the bottom of the air fryer basket.
Remove the chilled dough from the fridge, roll 6 dough balls, place 3 or 6 in the basket, depending on the size of your air fryer basket. Make sure they have room to expand wittout touching each other.
Store the remaining dough balls in the fridge while the first batch is baking.
Air fry the cookies for 8-11 minutes at 325 °F (170 °C) until the sides are golden brown. For a soft chewy middle, air fry for less time. For a crunchier outside (they get way darker in color) and a firmer texture, keep air frying up to the maximum time.
Remove the basket from the air fryer. Set aside at room temperature for 10 minutes, then transfer the cookies to the cooling rack.
Repeat the step above to bake the remaining dough.

Notes

Note 1: I haven't tried the recipe with all-purpose gluten-free flour. It might work if you use a 1:1 blend, but I can't guarantee as I didn't experiment this option yet.

Note 2: Any milk can be used.

Note 3: Margarine also works.

Note 4: Any type of chocolate chips works. Semi-sweet or dark are fine.

Storage: You can store the cookies in the fridge in an airtight container for up to 4 days or freeze them in Ziploc bags for up to 1 month.

Nutrition