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A close-up of an Air Fryer Vegan Chocolate Chip Cookie with a bite taken out of it, resting on parchment paper with more cookies in the background.

Air Fryer Vegan Chocolate Chip Cookies

I love making Air Fryer Vegan Chocolate Chip Cookies because they're faster than oven cookies and taste just like they came from a bakery. The edges get crisp and golden while the centers stay soft and chewy, with melty, warm chocolate chips in every bite. I bring them to potlucks, Christmas gatherings, birthday treats, and bake sales. They're freezer-friendly and perfect for making ahead.
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Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: Air Fryer Vegan Chocolate Chip Cookies
Servings: 12
Calories: 463kcal
Author: Mandy Applegate

Ingredients

US Customary - Metric

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

Calories: 463kcal | Carbohydrates: 72g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 266mg | Potassium: 84mg | Fiber: 2g | Sugar: 42g | Vitamin A: 719IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 3mg
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