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.
Video
Notes
Nutrition info is for the whole, gigantic cookie.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! This cookie does not spread much during baking, so it's important that you clean up the edges if you want them smooth.Leftover cookie will keep for three to five days in an airtight container in the pantry.If you don't want to make a chocolate chip cookie, try these ideas instead:
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