Eosinophilic Esophagitis Friendly Air Fryer Chocolate Chip Cookies
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.9(23)
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Learn more →Ingredients
12 servings
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp baking soda
- ½ tsp fine salt
- ½ cup (1 stick) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Whisk together the flour, baking soda, and fine salt in a medium bowl until evenly combined. Set aside.
- 2
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed until pale and fluffy, about 2–3 minutes.
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