Giant Air Fryer Chocolate Chip Cookie (vegan)
If you're craving cookies but don't want a few dozen of them sitting around tempting you for days, this cakey, chocolatey, Giant Air Fryer Chocolate Chip Cookie is for you!
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 20 minutes
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- scant 1/8 teaspoon salt
In a small mixing bowl, whisk together the dry ingredients.
In another small bowl - I actually use a large coffee mug for this - 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 cream the aquafaba into the sugar-butter mixture.
Add the wet ingredients (including the 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.
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. 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, 1/4" thick, round cookie. You want this cookie as even as possible, so it bakes evenly. Discard the top piece of parchment paper
Cook at 350F 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.
- Recipe is adapted from the classic Nestle Toll House Cookie recipe.
- 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! I haven't tried this myself yet, but if you want cookies in a pinch, it's worth a go!