Vegan Air Fryer Chocolate Chip Cookies
These vegan chocolate chip cookies are crisp at the edges, soft and slightly gooey in the middle, ready in under 30 minutes using an air fryer.
Ingredients
Wet ingredients
- ½ cup vegan butter, softened to room temperature Stick-style vegan butter gives the best texture.
- ½ cup organic white sugar 100 g
- ½ cup brown sugar 100 g
- 3 tablespoons vegan milk, room temperature Almond, oat, or soy work well.
- 1 teaspoon alcohol-free vanilla extract
Dry ingredients
- 1 ¾ cups all-purpose flour 210 g
- 1 tablespoon cornstarch For tender centers
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
Chocolate
- 8 ounces chopped vegan chocolate chips or chunks Chopped chunks give pockets of melty chocolate.
Instructions
Preparation
- Cream the vegan butter and sugars in a bowl for about 3 minutes until light and fluffy.
- Mix in the vegan milk and vanilla for about 30 seconds until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and sea salt.
- Add the dry mix to the wet ingredients and stir gently until just combined, avoiding overmixing.
- Fold in the chopped chocolate until evenly distributed.
- Cover and chill in the fridge for 2 hours.
Cooking
- Scoop 1 1/2 heaping tablespoons per cookie and place them on a tray with a 3-inch space between each.
- Preheat your air fryer to 325°F if required. Cook the cookie dough balls at 325°F for 7 minutes.
- Once cooked, leave the cookies inside the air fryer with the power off for another 3 minutes.
- Remove the cookies from the tray and let them cool for at least 5 minutes before transferring to a wire rack.
Notes
Serve warm with a glass of plant milk or vegan vanilla ice cream. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. They can also be frozen for up to 3 months.