Vegan Air Fryer Chocolate Chip Cookies

Total time1 hr 5 min

Prep time15 min

Cook time20 min

These cookies come together as a small-batch dough you scoop, chill, and air fry in quick batches until the edges turn golden and the centers stay soft and glossy. Semi-sweet chocolate chips melt into pockets throughout, and a sprinkle of flaky sea salt on top plays against the sweetness in every bite. The air fryer does the heavy lifting here, giving you that just-set edge and gooey middle without heating up the whole kitchen or waiting on a full oven cycle. Chilling the dough first keeps the cookies thick and scoopable, so they hold their shape as they puff and spread. It's an easy, low-effort treat to make in small batches, and it fits neatly into a vegan kitchen.

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Ingredients

12 servings

1 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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½ tsp baking soda
½ tsp fine salt
½ cup (1 stick) unsalted butter, softened
Chef's tip
Use 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 tip
For 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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