These Easy Air Fryer Chocolate Chip Cookies are a quick recipe for homemade dessert in the air fryer. The cookie dough is flavored with cinnamon, vanilla, and gooey chocolate.
This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.
Doubletree released their secret cookie recipe! If you have ever had their cookies, you understand why it’s a big deal.
Their recipe, however, is enough to feed a crowd. So I got in the kitchen immediately, to work on a way to cut down the recipe and to make it in the air fryer.
Why Air Fry These?
The most common reason I use the air fryer for dessert is during spring and summer months when it’s hot outside. It is already challenging enough to keep the house cool, but turning on the oven amplifies that problem. The air fryer doesn’t emit much heat and won’t warm up your home.
Another reason to use it is for small batch dessert cooking. This recipe will make 10 cookies. A lot of recipes call for 2 dozen. Sometimes you just want a small batch for the weekend or other occasions.
Cookie Texture and Taste
These cookies are soft, warm, and gooey at the center and crisp along the edges.
They are made with a hint of oats, but you cannot taste the oats at all. They are made with quite a few chocolate chips so you won’t miss any chocolate flavor. It really melts in your mouth.
These are also made with walnuts, which you can omit if you wish.
There’s also cinnamon! The hint of cinnamon may be my favorite part.
How to Bake Cookies in an Air Fryer
- Cream butter, white sweetener, and brown sweetener in a mixing bowl.
- Add in an egg, vanilla, and lemon juice. Mix.
- Add in rolled oats, flour, cinnamon, salt, and baking soda. Mix for 45 seconds. Do not overmix.
- Fold in the chocolate chips and walnuts.
- Form cookies and place them in the air fryer basket.
- Air fry.
Air Fryer Temperature
I recommend 300 degrees.
How Long to Cook/Cook Time
6-8 minutes is the ideal time. Mine usually take about 7-8 minutes.
Can You Put Aluminum Foil and Parchment Paper in the Air Fryer?
Be sure to check out your user manual for guidance. My air fryer states that both can be used.
You can use foil for these cookies, but I recommend air fryer parchment paper. I find the parchment paper circulates the heat better than foil. With foil, I found the bottom of the cookies browned a little faster, making it hard for the center to set.
Why Lemon Juice and Baking Soda Are Used
When combining lemon juice and baking soda, it creates a chemical reaction that will add a puff to the cookies and make them softer and chewier as they cool. The cookies will not taste like lemon at all.
You cannot substitute baking powder for baking soda. You can omit the lemon juice, but the cookies will not be as soft and chewy.
Room Temperature Eggs
You will need to use room temperature eggs in this recipe. Room temperature eggs will mix better in the batter. You can read more about Why to Use Room Temperature Eggs While Baking here.
If you are strapped for time, check out this post on How to Get Room Temperature Eggs Quickly.
How to Warm Up Cookies
Reheat them in the air fryer. I reheat them on 300 degrees for 2-3 minutes. They will soften up again and will be good as new!
You can freeze the cookies after baking and you can also freeze the dough. Defrost the dough in the refrigerator prior to air frying.
More Air Fryer Dessert Recipes
Popular Air Fryer Recipes
Click here for a complete listing of Air Fryer Recipes.
If you want low carb cookies, check out my baked Keto Chocolate Chip Cookies recipe.
Easy Air Fryer Chocolate Chip Cookies
- 8 tablespoons butter softened (1 stick)
- 1/3 cup granulated sugar or sweetener
- 1/3 cup packed light brown sugar or sweetener
- 1 large egg Must be at room temperature.
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly squeezed lemon juice
- 1 cup flour
- 1/4 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups semi-sweet chocolate chips I used monkfruit sweetened semi-sweet.
- 1/2 cup chopped walnuts
- optional sea salt for sprinkling
- Cream butter, sugar and brown sugar in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Fold in chocolate chips and walnuts.
- Line the air fryer basket with air fryer parchment paper. Scoop the cooke dough into balls (about 2 tablespoons) and place them in the basket about 1 1/2 to 2 inches apart. Use wet hands and flatten the top of the cookies. The batter is really sticky. Wet hands work well while handling it.
- Air fry for 6-8 minutes on 300 degrees.
- Remove the air fryer basket and allow the cookies to cool for 5 minutes before removing them from the basket. If you handle them too soon they will not firm up and will crumble.
- Transfer the cookies to a wire rack to cool for an additional 10 minutes.
- Sprinkle with sea salt if you wish.
- You can pulse the oats in a food processor if you wish. I don’t do this. I don’t find the oats compromise the texture at all.
- Salted or unsalted butter will work, your preference
- You can omit the rolled oats, the cookies will have less texture.
- These cookies are crafted intentionally with a lot of chocolate chips. Reduce the amount used to fit your needs if necessary.
- You cannot substitute baking powder for baking soda.
- You can omit the lemon juice, but the cookies will not be as soft and chewy.
- You can use foil for these cookies, but I recommend air fryer parchment paper. I find the parchment paper circulates the heat better than foil. With foil, I found the bottom of the cookies browned a little faster, making it hard for the center to set.
- For larger cookies you can use 3 tablespoons of dough.
- The macros noted above assume zero-calorie monkfruit sweetener is used. If you use table sugar the macros are: Cals:349 Fat:23G Net Carbs:26G Protein: 4G
- To bake the cookies, bake for 20-24 minutes on 300 degrees.