Ingredients
Scale
- 1 cup oat flour (or all-purpose flour)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons melted coconut oil (or softened butter)
- 1/4 cup coconut sugar or brown sugar
- 1 tablespoon milk of choice
- 1/2 teaspoon vanilla extract
- 1/3 cup dark chocolate chips
Instructions
- In a medium mixing bowl, whisk together the melted coconut oil, coconut sugar, milk, and vanilla extract until the mixture is smooth. In a separate smaller bowl, combine the oat flour, baking soda, and salt. Gradually stir the dry ingredients into the wet ingredients until a thick dough forms. Gently fold in the dark chocolate chips using a spatula. If the dough feels too soft, let it sit for five minutes to allow the flour to absorb the moisture.
- Line your air fryer basket with a small piece of perforated parchment paper specifically designed for air fryers. Scoop about one tablespoon of dough at a time and roll it into a ball. Place the balls into the basket, leaving at least two inches of space between each one to allow for spreading. Set your air fryer to 320°F (160°C). Bake the cookies for 7 to 9 minutes. The cookies will look slightly soft when they are done, but they will firm up as they cool.
- Carefully remove the air fryer basket and let the cookies sit inside for at least 5 minutes. This cooling period is essential for achieving that signature crispy edge. Once they are firm enough to move, use a spatula to transfer them to a wire rack or a plate. Serve them warm with a glass of cold almond milk or your favorite tea.
- Cook Time: 18 minutes