Air Fryer Oatmeal Chocolate Chip Cookies
Modified the recipe I had tweaked from America’s Test Kitchen to be faster to put together, and go straight into the air fryer for a much crunchier exterior and tender interior. These are SO GOOD! The air fryer gives it a nice crunch and roasty flavor that takes this to the next level.
Ingredients
Dry Ingredients:
1/2 cup of Bob’s Red Mill 1 to 1 Gluten-Free Flour
1 tsp sea salt
1/2 tsp baking soda
1 1/2 cups of Old-Fashioned Rolled Oats
1/2 cup Roasted and Salted Pecans
1/2 cup Chocolate Chips (I use 72% dark)
Wet Ingredients:
2 tbsp ghee
1/4 cup vegetable oil
1/2 cup brown sugar
1 egg
1/4 cup apple sauce (use 1/2 cup for very cake-y cookies)
2 tsp vanilla extract or vanilla paste
Instructions
Whisk the dry ingredients together in one bowl and the wet ingredients in another.
Add the dry ingredients to the wet, and mix to combine.
(Optional) Let cool in the fridge overnight. I’ve found this makes the cookies much easier to scoop, and gives them much better browning.
Use a tightly packed 1/4 cup to scoop similar sized cookies, place on a parchment-lined pan. If you use the scoop you used to measure your vegetable oil, they should pop out with ease. I also found the scoop works best when the dough has been left to chill overnight. It’s important that it is tightly packed.
Air fry at 370 for 12 minutes.
(Optional) Top with flaky sea salt when they come out of the oven.
Let rest for 10-20 minutes on a wire rack and enjoy!
