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.
I love making simple and wholesome cookie recipes that are easier to make than the traditional recipes. These chocolate chip cookies are perfect for that because you don’t need a traditional oven to make them.
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a handful of wholesome ingredients for this recipe. Here’s how to pick them:
- All-Purpose Flour – This is the primary structural component that forms the cookie’s body. It gives the cookies their familiar texture and support. If you need a gluten-free option, a 1:1 gluten-free all-purpose blend may work, but I haven’t tried.
- Baking Soda – This helps the cookies rise slightly and become tender. It’s essential for achieving that light, airy texture.
- Almond Milk – To help bind the ingredients without dairy. You can substitute it with any other plant-based milk (soy, oat, or coconut milk) if desired.
- Vanilla Extract – For more flavors. It boosts the chocolate flavor without overpowering the dough.
- Dairy-Free Butter – This adds richness and a tender crumb while keeping the recipe dairy-free. You may also use margarine as an alternative.
- Sugar & Brown Sugar – The combination of these sugars sweetens the dough and helps create a slight caramelization, contributing to both flavor and texture. You can experiment with coconut sugar or unrefined cane sugar for a lower glycemic option.
- Dark Chocolate Chips – I prefer dark chocolate chips for a stronger chocolate flavor. Semi-sweet or dark chocolate chips work well, and you can choose your preferred cocoa percentage based on how sweet or rich you want your cookies.
How to Make Air Fryer Chocolate Chip Cookies
This recipe is super simple to whip up, as you can do all the prep in a single bowl.
Combine the plant-based butter, sugar, and brown sugar in your stand mixer’s bowl.
Add the dairy-free milk and vanilla and stir the mixture.
Pour the almond flour and stir to incorporate until sticky.
Incorporate the chocolate chips with a silicone spatula.
Form cookie dough balls with an ice cream scoop and flatten them with your hands.
Air fry the cookies for 8-11 minutes at 325 °F (170 °C).
Carine’s Baking Tips
Let me share a few more tips for you to make the very best cookies:
- Quick Mixing: Use an electric beater or stand mixer to cream the dairy-free butter with the sugars until smooth and creamy. This step is key to a light and airy cookie dough.
- Adjust Moisture: If your dough seems too dry after adding the flour, whisk in an extra tablespoon of almond milk to achieve a soft and sticky dough.
- Chill the Dough: Refrigerate the dough for at least 30 minutes to limit spread during air frying, ensuring your cookies hold their shape.
- Space Them Out: Place the dough balls on a lightly oiled parchment paper in the air fryer basket, ensuring they have ample room to expand without touching.
- Frying Time Flexibility: Adjust air frying time based on your texture preference: around 8 minutes for a soft, chewy center and up to 11 minutes for a crunchier exterior.
- Cooling is Crucial: Allow the cookies to cool in the air fryer basket at room temperature for about 10 minutes after cooking; this helps them set properly.
- Batch Management: Work with small batches, keeping any extra dough chilled while you cook the first batch to ensure consistent results.
- Experiment with Texture: Play with the air frying duration to find your ideal balance between a crispy outside and soft, chewy middle.
More Choc Chip Cookie Recipes
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Air Fryer Chocolate Chip Cookies
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.
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Servings: 6 cookies
Calories: 349.9 kcal
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)
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
Serving: 1cookie | Calories: 349.9kcal | Carbohydrates: 41.2g | Protein: 3.4g | Fat: 19.3g | Saturated Fat: 7.1g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 7g | Trans Fat: 2.6g | Cholesterol: 0.1mg | Sodium: 135.5mg | Potassium: 121.7mg | Fiber: 1.1g | Sugar: 21.9g | Vitamin A: 1.5IU | Vitamin B12: 0.04µg | Vitamin C: 0.1mg | Calcium: 52.3mg | Iron: 1.2mg | Magnesium: 10.2mg | Phosphorus: 42.3mg | Zinc: 0.7mg
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