Air Fryer Vegan Chocolate Chip Cookies
Add Preferred SourceWhat I love about Air Fryer Vegan Chocolate Chip Cookies is how the edges crisp up while the centers stay soft and chewy. The chocolate chips get melty in every bite, and they taste like they came from a bakery. They’re ready faster than oven cookies. You’ll probably want to make them again.
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I make these as a dessert for birthday parties, potlucks, and get-togethers because they come together so fast. They’re also perfect for bake sales and Christmas cookie exchanges. Kids, adults, and even non-vegans love them, and they stay soft in an airtight container for about 5 days at room temperature or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Chocolate Chip Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These cookies come together quickly and bake even faster in your air fryer.
Prepare the Flax Egg
In a small bowl, mix the ground flax meal with hot water and let it sit for 10 minutes until it thickens and turns gooey. This acts as your egg substitute, and measuring with a digital kitchen scale gives the best binding results.
Cream the Butter and Sugars
In a large bowl, beat the vegan butter, white sugar, and brown sugar with an electric mixer until light and creamy. Make sure the butter is softened so it blends smoothly and evenly.
Add Wet Ingredients
Mix in the vanilla extract and flaxseed mixture until the creamed base looks smooth and creamy. Combine well until no flaxseed streaks show, as this helps bind and structure the cookies.
Mix in Dry Ingredients
Mix all-purpose flour, salt, and baking soda in a separate bowl. Gently mix it into the wet mixture just until combined to prevent overmixing and to keep cookies soft.
Then fold in the sweet chocolate chips with a sturdy spoon to avoid crushing them.
Scoop and Arrange
Scoop the cookie dough into even rounds with a cookie scoop. Arrange them on an air fryer basket liner, leaving space between each for even baking.
Bake in the Air Fryer
Air-fry at 160°C (320°F) for 6 minutes. They’ll look slightly underdone but will set as they cool. Don’t overbake; let them rest on the tray for a few minutes before transferring to a wire rack to firm up.
Serve Them Up
Serve warm or at room temperature with your favorite plant-based milk. Their soft texture and gentle sweetness shine as the chocolate and vanilla blend together.
If you’re bringing these to a party or potluck, make sure they’re completely cool before packing. Warm cookies trap steam and soften quickly, so layer them with parchment paper and seal the container to keep them tasty and fresh when you arrive.
Ingredients
- 3 tablespoons ground flax meal
- ½ cup hot water
- 1 cup vegan butter
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ¾ baking soda
- 1 cup vegan chocolate chips
Instructions
- Mix the flax meal with hot water and let it sit for 10 minutes.3 tablespoons ground flax meal, ½ cup hot water
- In a bowl, mix the vegan butter, sugar and brown sugar with an electric mixer, until light and creamy.1 cup vegan butter, 1 cup sugar, 1 cup brown sugar
- Add the vanilla extract and the flaxseed and mix until fully combined.2 teaspoons vanilla extract
- Add the flour, salt and baking soda and mix until just combined. Fold in the chocolate chips and mix well.3 ½ cups all-purpose flour, 1 ¾ baking soda, 1 cup vegan chocolate chips, ½ teaspoon salt
- Scoop the cookies with an ice-cream scoop and arrange them in a baking tray, covered with parchment paper.
- Bake in the air fryer at 160ºC (320°F) for 6 minutes.
- Let them cool for a few more minutes before serving.
Notes
- Let the flax egg set completely: Give the flax meal the full 10 minutes to thicken with the hot water. This creates the right binding texture that holds your cookies together perfectly.
- Room temperature vegan butter is key: Let the butter soften for about 30 minutes before baking. This makes it easier to cream with the sugars, giving a fluffy, airy dough that still holds its shape.
- Don’t overmix after adding flour: Mix until the flour is well combined. Overmixing makes cookies tough instead of soft and chewy.
- Use parchment paper: Line the air fryer basket with parchment paper to prevent sticking and make cleanup easier.
- Watch the timing closely: Check your cookies at 5 minutes if your air fryer runs hot. They should look slightly underdone, as they’ll keep baking from residual heat once removed.
- Storage keeps them fresh: Keep cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months to keep them soft and tasty.
Nutrition
How to Store Leftovers
Store the cookies in an airtight container at room temperature to keep them soft and chewy for up to 5 days. If they start to harden, a quick 10-second microwave will soften them back.
For longer storage, freeze the cookies in a freezer-safe container or freezer bag for up to 3 months.
Freeze cookies or dough balls in stackable containers or store in the fridge. Thaw baked cookies for 30 minutes or bake frozen dough with 1–2 extra minutes.
What to Serve With Air Fryer Vegan Chocolate Chip Cookies
The cookies are perfect for dunking in cold oat milk, almond milk, or soy milk, and they pair beautifully with hot coffee or tea for an afternoon snack. I love serving them alongside fresh berries for a lighter dessert or crumbling them over dairy-free ice cream for a quick sundae. You can sandwich two together with peanut butter or vegan frosting, or add them to a dessert board with fruit, nuts, and other sweets. They’re great packed in lunchboxes too.
More Easy Air Fryer Recipes for You to Try at Home
Check out these other vegan air fryer recipes you’ll love.
• Air Fryer Asparagus
• Air Fryer Accordion Potatoes
• Vegan Air Fryer Onion Rings
• Air Fryer Tofu Nuggets
• Air Fryer Vegan Chicken Nuggets
