If you're craving cookies but don't want a few dozen sitting around tempting you tomorrow, single-serving vegan air fryer cookies are for you!
This 20-minute recipe makes a small batch - the smallest batch possible, really. This vegan recipe yields a single, GIANT cookie. You can eat it all at once or share with a friend.
Have you ever made air fryer cookies before? This GIANT chocolate chip cookie is a delight! It's crispy on the outside, soft and cakey on the inside, and, frankly, PACKED with chocolate chips.
Making this cookie egg-free
This big cookie is super simple to make, and it uses my very favorite vegan egg replacer: aquafaba.
Don't worry if you've never used aquafaba before, it's just the liquid from canned beans. I recommend white bean or chickpea aquafaba for this recipe.
The great thing about aquafaba is that it's basically free.
The next time you make something with canned beans in it, save the liquid, and freeze it in an ice cube tray. When you need an "egg" just pop out and defrost enough cubes to make 3 tablespoons of liquid aquafaba.
I like to reheat the cube or cubes I need in a mug in the microwave, then measure the liquid. One standard ice cube holds 2 tablespoons of liquid.
For this recipe, you don't even need a whole egg's worth of bean liquid. It only takes two tablespoons of aquafaba, so one ice cube does the trick.
If you are thawing aquafaba ice cubes in the microwave, just make sure the liquid is cool before you add it to your cookie dough. If you add hot aquafaba, it will melt the vegan butter and the chocolate chips, and your cookies won't turn out properly.
Trust me - I have accidentally done this more than once.
Substitutions and variations
If you truly just do not want to use aquafaba (or are fresh out), a reader told me that she replaced it with an equal part applesauce, and that it turned out great!
Feel free to mix up the mix-ins. If chocolate chips aren't your fave, replace them with and equal amount of other cookie mix-ins. Try:
- two tablespoons each of vegan white chocolate chips with macadamia nuts
- two tablespoons each of sliced almonds and dried cranberries
- two tablespoons each of diced, dried apricots and pistachios
- two tablespoons each of walnuts and raisins
You can also add extra flavoring to the dough itself. A good pinch of cinnamon or pumpkin spice gives these cookies a festive flavor, for example.
Important recipe notes
This air fryer cookie could not be easier to make. Just mix the dough, press into shape, and bake in your air fryer.
There are a couple of things to note about this cookie recipe:
- You must use parchment paper. Don't skip the parchment paper, unless you like to chisel cookie off of the bottom of your air fryer basket. Just cut your parchment paper (NOT wax paper or tin foil) into quarters.
- You must let it cool before serving. Waiting is not easy, I know! But please let this cool on the parchment paper for the full 10 minutes. The cookie is very soft until it cools.
You can actually make the air fryer cookie dough a day ahead and keep it in an airtight container in the fridge, if you like. Just pull it out an hour or so ahead of time, so it can come to room temperature before you bake.
One less thing to think about when a cookie craving strikes!
Vegan Air Fryer Cookies Recipe
- ½ cup all-purpose flour
- ⅛ teaspoon baking soda
- scant ⅛ teaspoon salt
- ¼ cup vegan chocolate chips - See note for alternative mix-ins.
- In a small mixing bowl, whisk together the dry ingredients.
- In another small bowl cream together the vegan butter, both sugars, and the vanilla extract, then add the aquafaba and beat it. It's OK if you're not able to completely cream the aquafaba into the sugar-butter mixture. Just get an even mixture going.
- Add the wet ingredients and chocolate chips to the dry ingredients, and mix until you have a cohesive ball of sticky dough. You may need to get in there with clean hands to mix everything. If the dough is too crumbly, add water by the teaspoon until it holds together. If it's way too sticky, add a few pinches of flour.
- Cut a piece of parchment paper, so that it covers most of your air fryer basket, but leave about an inch of space on all sides, so you'll still get decent air flow. ¼ sheet should be perfect. Place the dough ball onto this parchment paper on your kitchen counter.
- Place a second piece of parchment paper over the ball of dough, and use it to press the cookie dough into a really big, ¼" thick, round cookie. You want this cookie as even as possible, so it bakes evenly. Discard the top piece of parchment paper, and use your hands to smooth out the edges of the cookie.
- Cook at 350° F for 10 minutes, then let your giant cookie cool in the air fryer basket (but remove the basket from the fryer) for 10 minutes before gently transferring to a plate.
- 2 tablespoons each of vegan white chocolate chips with macadamia nuts
- 2 tablespoons each of sliced almonds and dried cranberries
- 2 tablespoons each of diced, dried apricots and pistachios
- 2 tablespoons each of walnuts and raisins
Frequently asked questions
Like most foods, this cookie takes about half the time to bake in the air fryer that it would in the regular oven. And because it takes half the time to cook, it's not a big deal to fire up the air fryer to make a single-serving GIANT COOKIE.
The other benefit to making cookies in the air fryer vs. the oven is that the air fryer doesn't heat up the house as much as the oven does. Perfect for warm-weather cookie baking!
I do not recommend using foil with this recipe. If your air fryer has a nonstick coating, foil can scratch it.
Additionally, foil can mess with the cooking time and temperature. Please use parchment paper (not wax paper -- wax melts!) when you make this cookie recipe.
Yes. This cookie will stick if you don't line the basket.
For this air fryer cookie recipe, 350° F is the ideal temperature.
This cookie bakes up in 10 minutes in the air fryer. Then, it needs to cool for 10 more minutes in the basket.
You can! Bake for 18-22 minutes at 350° F, until it's golden brown on the outside. Cool for 10 minutes on the baking sheet before serving.