Air Fryer Chocolate Chip Cookies
When you have a craving for homemade cookies but don’t want to use a regular oven, try this recipe for Air Fryer Chocolate Chip Cookies! This recipe makes six chocolate chip cookies that are perfectly moist, crumbly, and delicious. Gluten-free and dairy-free options included.
The air fryer has become a go-to appliance in my kitchen especially to whip up a quick and easy dinner.
You really can make anything in an air fryer including delicious chocolate chip cookies!
With crispy outsides and a soft center, air fryer cookies are the perfect treat. This recipe makes a half-dozen delicious cookies.
Key Ingredients
- All-purpose flour – If you are gluten intolerant or Celiac, you can use a gluten-free all purpose flour in it’s place. My preference is Bob’s Red Mill 1:1 Gluten-Free Baking Flour since it has a delicious taste and texture.
- Butter – Butter makes a cookie soft and chewy. If you can’t tolerate dairy you can also use coconut oil in it’s place. See my other Best Substitutes for Butter in Chocolate Chip Cookies.
- Egg yolk – Egg yolk help bring the dough together and make a rich and moist cookie.
- Chocolate chips – I prefer semi-sweet chocolate chips in mine but you can use dark, semi-sweet, or milk chocolate. All of them are delicious! If you’re on a dairy free diet be sure to by dairy-free chocolate chips.
Be sure to see the full recipe card at the end of this post for the exact measurement.
Recipe Steps
Step One
Line your air fryer with parchment paper that has holes cut into it.
In a large bowl, whisk together the flour and baking soda then set aside.
Step Two
In a separate bowl cream the butter and sugar together for 1 minute. You can use a spatula if needed.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Stir the egg yolk and vanilla into the butter mixture. Pour the wet ingredients into the dry ingredients and stir well to combine.
Step Four
Fold in the chocolate chips and then use a spoon to form the dough into six cookie dough balls.
Lay the cookies in a single layer in the air fryer.
You will know they are done when they turn golden brown around the edges. Transfer to a serving plate and let cool for a few minutes then enjoy!
Recipe Benefits
- You can make the dough ahead of time. If you like to meal prep, you can make and form the cookies then freeze. Air fry the cookies when you’re ready to eat!
- You can make these cookies gluten-fee or dairy-free. Just substitute a gluten-free all purpose flour in place of regular flour (I like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour).
- It’s perfect if you don’t have on oven (or if it’s just out of commission). See all of the pros and cons of air fryers.
Recipe FAQs
Yes! Once you form the cookie dough into six cookies and flatten them with your hands carefully place them in a gallon ziptop bag. Do not overlap them. Once ready to bake just pull them out of the freezer and bake as directed.
You can reheat the cookies in the microwave. Just reheat until warm starting with 15 second intervals. You can also reheat them in the air fryer at 300 degrees for 2 minutes.
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Air Fryer Chocolate Chip Cookies Recipe
When you have a craving for homemade cookies but don’t want to use a regular oven, try this recipe for Small Batch Air Fryer Chocolate Chip Cookies! This recipe makes six cookies that are perfectly moist, crumbly, and delicious. Gluten-free and dairy-free options included.
- Total Time: 23 minutes
- Yield: 6 1x
Ingredients
- 2/3 cup all-purpose flour (for gluten-free, use a gluten-free baking mix)
- 1/4 teaspoon baking soda
- 4 tablespoons butter, melted (use 1/4 cup of coconut oil for dairy-free diets)
- 1/3 cup plus two tablespoons sugar
- 1 egg yolk, lightly beaten
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips
Instructions
- Line your air fryer basket with a piece of parchment paper that has slits or holes cut into it. If you don’t have parchment paper, you can also use aluminum foil.
- In a medium mixing bowl, whisk together the flour and baking soda. Set the bowl aside.
- Then, in a small bowl, combine the butter and sugar. Use a hand mixer to cream the butter and sugar together for about 1 minute. If you don’t have a hand mixer, then you can use a spatula to mix them, just try to get the mixture really smooth.
- Stir the egg yolk and vanilla extract into the butter and sugar mixture.
- Pour the wet ingredient mixture into the dry ingredient mixture and then stir to combine.
- Lastly, fold in the chocolate chips and then use a spoon to form the mixture into six cookies. Use your hands to flatten the cookies so they aren’t too thick.
- Lay the cookies in a single layer in the air fryer basket and bake them for 8 minutes at 350°F.
- When the cookies are done baking, they will turn a golden brown around the edges. Remove them to a serving plate and let them cool for a few minutes before serving.
Notes
- You can use white sugar, brown sugar, or coconut sugar in this recipe.
- Use a gluten-free flour blend to make these cookies gluten-free.
- Store any leftover cookies in an airtight container in the fridge for up to 4 days.
- Be sure to use dairy-free chocolate chips if you are on a dairy-free diet.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Air fryer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 241
- Sugar: 18.8 g
- Sodium: 54.3 mg
- Fat: 12.6 g
- Saturated Fat: 9.5 g
- Carbohydrates: 30.1 g
- Fiber: 1 g
- Protein: 2.6 g
- Cholesterol: 30.7 mg
More Air Fryer Sweet Treats You Might Like
- Air Fryer Bananas
- Air-Fryer Mini Blueberry Muffins
- Air Fryer Baked Apples
- Air Fryer Cinnamon Sweet Potato Fries
- Air Fryer Cinnamon Butternut Squash
Or, check out my entire index of healthy air fryer recipes.
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
Taste great. The underneath did not cook as.well as it should of, but maybe not enough holes in my parchment paper. I just flipped them at the 8 minute mark and cooked another 3 mins..
tried this recipe and it turned out really good, made this twice already
Awesome recipe! I substituted the flour for Cassava flour for gluten-free option and they came out perfectly. A note for cassava flour is to let them cool completely – if you try to move them before that, they will be very crumbly, but after cooling completely they are just perfection!!
Awesome, so glad they worked out for you! I love cassava flour so it’s great to know it works too.
This is my new favorite cookie recipe….it’s so fast and easy!