These Air Fryer Chocolate Chip Cookies are thick, chewy and chocolaty and baked in just 7 minutes! They’re the perfect texture and so convenient and are just as great as traditional cookies, minus the eggs and dairy! 

This post is sponsored by Cosori! Thanks for supporting the brands that support Jessica in the Kitchen! All thoughts and opinions are my own!

close up of Vegan chocolate chip cookies on parchment paper

If you’re a regular on my website, then you know point blank – I love chocolate chip cookies. Traditional. Flourless. Gluten Free. Even Salted Tahini. It’s about time I added a new version to the list – Air Fryer Chocolate Chip Cookies! 

These Air Fryer Chocolate Chip Cookies are absolutely delicious, so easy to make and best of all – a quick bake time, so you get your cookies faster. I love that there’s no preheating and they bake in about half the time as regular cookies, but taste just as incredible. 

teal coloured air fryer with cookies stacked in front of it

I used the new Cosori Lite 4QT Air Fryer to air fryer these cookies in. I’ve been using Cosori Air Fryers for years now, but happily passed on mine for this beautiful teal one. I mean, are you seeing that colour?! 

I highly recommend this Air Fryer! Our fave features were that the temperature goes up to 450°F, it’s quieter, and has a shake button to remind you to shake midway. It also has a ton of safety features like shutting off if it senses something overheating and is compatible with Amazon Alexa and Google Assistant! You can learn more about it here

Overhead view of Vegan Chocolate Chip Cookie ingredients

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Vegan butter – Let the butter come to room temperature so it can be creamed with the sugars.
  • Organic white sugar
  • Brown sugar – Either light or dark brown sugar will work; a dark brown sugar will add more depth to the flavour of your cookies since it has a higher molasses content.
  • Vegan milk – This will also need to be room temperature. Use any variety you like or have on hand! I love using soy milk.
  • Vanilla extract
  • Flour
  • Cornstarch – these aid in structure for the cookies (like an egg replacement) as well as that tender texture.
  • Baking soda
  • Sea salt
  • Vegan chocolate chips or chunks

What Makes a Chocolate Chip Vegan?

It’s common for chocolate chips—even dark and semisweet chips—to be made with milk fat or dry milk powder, which means they’re not vegan. Make sure you buy chocolate chips without these ingredients to make vegan chocolate chip cookies. There are many varieties available!

How to Make Vegan Chocolate Chip Cookies

Be sure to account for the chilling time when planning to make this recipe! Here’s what you’ll need to do:

Mix the wet ingredients. Use a stand mixer, hand mixer, or whisk to cream the vegan butter and sugar for 3 minutes. Add the vegan milk and vanilla extract, then mix again for 30 seconds. 

Overhead view of dry cookie ingredients in glass bowl with whisk

Mix the dry ingredients. In another bowl, whisk the flour, cornstarch, baking soda, and sea salt. 

Combine wet and dry ingredients. Add the flour mixture into the wet ingredients. Mix gently until fully combined (about 1 minute), then fold in the chocolate chips. Refrigerate the dough for at least two hours.

Balls of chocolate chip cookie dough in air fryer base

Form the cookies. Scoop out the cookies as 1 1/2 heaping tablespoons each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).

baked air fryer cookies in air fryer base

Bake. Air fryer at 325F at 7 minutes. Leave the cookies in the hot off air fryer for another 3 minutes (don’t open the door) and then remove and let cool for at least 5 mins on the warm tray before removing from air fryer tray. 

Tips for Success

These vegan chocolate chip cookies are pretty easy and unfussy, but here are some hints and tips to help you make sure they turn out perfect!

Don’t overcrowd the air fryer. You want enough space for all the cookies to bake evenly without touching – just check the photos above for best spacing. 

Don’t skip the cooling time in the air fryer. It allows the cookies to finish baking and setting in the heat without the edges burning.  

  • Working with chilled dough. If you chill the dough for more than 2 hours, it might be tough to work with. Let it sit on the counter a bit until it’s easy to scoop.
  • Baking in batches. If you need to bake the cookies in batches, I recommend returning the bowl of dough to the refrigerator between batches to make sure it doesn’t warm up too much.
  • Can’t find vegan butter? I developed this recipe with vegan butter, so I don’t recommend substituting oil. Try my Vegan Gluten-Free Chocolate Chip Cookie recipe instead, which can be made with coconut oil.

How to Store

Keep these vegan chocolate chip cookies in an airtight container at room temperature for up to 4 days. 

Can I Freeze This Recipe?

Yes, you can freeze both the baked cookies and the dough. Freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.

To freeze the dough, form the dough into balls and freeze them on a parchment-lined baking sheet. Once the dough is frozen through, transfer it to a freezer bag or airtight container. You can bake it from frozen, adding an extra minute or two to the baking time.

Stack of vegan chocolate chip cookies with pitcher of milk and air fryer in background

Enjoy friends! If you make these Air Fryer Chocolate Chip Cookies, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

close up of Vegan chocolate chip cookies on parchment paper

Air Fryer Chocolate Chip Cookies

These Air Fryer Chocolate Chip Cookies are thick, chewy and chocolaty and baked in just 7 minutes! They're the perfect texture and so convenient and are just as great as traditional cookies, minus the eggs and dairy!
5 (from 3 ratings)

Ingredients

  • ½ cup vegan butter, 1 stick or 112g, softened to room temperature
  • ½ cup organic white sugar, 100g
  • ½ cup brown sugar, 100g
  • 3 tablespoons vegan milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups flour, 210g
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ¾ teaspoon sea salt
  • 8 ounces of chopped vegan chocolate chips/chunks

Instructions 

  • Cream together the vegan butter and sugar for 3 minutes. You can also use a whisk. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
  • In a bowl mix together the flour, cornstarch, baking soda and sea salt. Add that into the wet ingredients. Mix gently until fully combined (about 1 minutes). Fold in the chocolate chips and stir until just combined. Chill in the fridge for 2 hours.
  • Scoop out the cookies as 1 1/2 heaping tablespoons each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
  • Air fryer at 325F at 7 minutes. Leave the cookies in the hot off air fryer for another 3 minutes (don’t open the door) and then remove and let cool for at least 5 mins on the warm tray before removing from air fryer tray.
  • Allow to cool fully on a wire rack and enjoy!

Notes

How to Store: Keep these vegan chocolate chip cookies in an airtight container at room temperature for up to 4 days.
How to Freeze Baked Cookies: Freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
How to Freeze Cookie Dough: Form the dough into balls and freeze them on a parchment-lined baking sheet. Once the dough is frozen through, transfer it to a freezer bag or airtight container. You can bake it from frozen, adding an extra minute or two to the baking time.
Calories: 230kcal, Carbohydrates: 35g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 244mg, Potassium: 28mg, Fiber: 1g, Sugar: 21g, Vitamin A: 288IU, Calcium: 32mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.