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!
½cupvegan butter1 stick or 112g, softened to room temperature
½cuporganic white sugar100g
½cupbrown sugar100g
3tablespoonsvegan milkroom temperature
1teaspoonvanilla extract
1 ¾cupsflour210g
1tablespooncornstarch
1teaspoonbaking soda
¾teaspoonsea salt
8ouncesof 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!
Video
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.