Perfectly soft yet crisp around the edges, these cookies come together in just minutes!
Course Dessert, Snack
Cuisine American
Keyword air fryer, chocolate chip, cookies, eggless, gluten free, no-bake
Prep Time 15 minutesmins
Cook Time 5 minutesmins
Total Time 20 minutesmins
Servings 20cookies
Calories 169
Author Taleen Benson
Ingredients
1 ¾cups (259g)gluten free flour blend
½teaspoonbaking soda
½teaspoonfine sea salt
¾cup (170g)unsalted butterroom temperature
½cup (100g)granulated sugar
¼cup (50g)light brown sugarpacked
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
½teaspoonvanilla extract
⅔cup (113g)semisweet chocolate chips
Instructions
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars. Add the prepared egg replacer and vanilla extract and mix to combine. Add in the dry ingredients and mix on low speed until cookie dough forms. Fold in the chocolate chips.
Preheat the air fryer to 350°F for 3 minutes. Line the bottom of the basket with parchment paper after preheating.
Scoop 1-2 tablespoons of dough and arrange in the air fryer basket, 1 inch apart. Air fry for 5-6 minutes. The cookies may not look done at this point. Allow the cookies to set in the air fryer for 2-3 minutes before transferring to a wire cooling rack.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
You may need to air fry in batches, depending on how large the basket of your air fryer is and how many cookies you can fit in at one time. You don't want to overcrowd the basket, the cookies will spread slightly.