Air Fryer Chocolate Chip Cookies (Small Batch)
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 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. See all of my healthy air fryer recipes.
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.
Why You Need This Recipe
- 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.
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.
Baking soda – Baking soda is what causes the cookies to rise just the right amount.
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.
Sugar – You can use regular sugar or coconut sugar. Keep in mind that coconut sugar is slightly less sweet than regular sugar.
Egg yolk – Egg yolk help bring the dough together and make a rich and moist cookie.
Vanilla – Vanilla adds that something extra and enhances all the sweet flavors of the 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.
Recipe Steps
Step One
Line your air fryer with parchment paper that has holes cut into it. This will allow the hot air to circulate. You can also use aluminum foil with holes poked in it or just cut slits in your parchment paper.
Step Two
In a large bowl, whisk together the flour and baking soda then set aside. 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. Flatten the cookies with your hands so they aren’t too thick.
Step Five
Lay the cookies in a single layer in the air fryer and bake for 8 minutes cooking time at 350 degrees Fahrenheit.
Step Six
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! I hope you agree that this is the perfect dessert that is so easy to make.
Recipe Tips & Substitutions
- I used coconut sugar in this recipe, but you can use white sugar if you prefer.
- I recommend the Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for gluten-free diets.
- Store any leftover air fryer chocolate chip cookies in an airtight container in the fridge for up to a week. Or, you can store them at room temperature for up to 2-3 days.
- Be sure to use dairy-free chocolate chips if you are on a dairy-free diet.
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.
Other Air Fryer Sweet Recipes 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.
Air Fryer Chocolate Chip Cookies (Small Batch)
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)
- ¼ teaspoon baking soda
- 4 tablespoons butter, melted (use ¼ 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.
Equipment
Buy Now → 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
Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.
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!