Air Fryer Chocolate Chip Cookie

Instructions

Watch the video in the blog post for a quick demonstration and read through the tips!

1. Grab a small piece of parchment or two cupcake liners. Use a toothpick to poke holes in the paper to allow air circulation!
2. Stir your almond butter VERY well to make sure the oils are mixed evenly. Mix the softened butter, almond butter, egg yolk, and vanilla extract until combined.
3. Add the sweetener and mix, followed by the almond flour, baking soda, xanthan gum, and a pinch of salt. Mix well and really knead the dough together with a spatula to allow the xanthan gum to absorb the moisture. *Skipping this affects the cookie texture!
4. Fold in the chocolate chips, then divide the dough into two balls.
5. Place the dough on the parchment or paper liners and put in the air fryer. Flatten the top only slightly, then set the dial to 4 minutes at 350°F. Check at 3 minutes for browning.
6. The cookies WILL NOT SPREAD. After 3-4 minutes, remove the cookies from the air fryer basket and use a spoon to flatten each cookie. They should be lightly browning.
7. Next, press 3 chocolate chips into the top of each cookie and return to the air fryer for an additional 2-4 minutes. *Watch them closely as air fryer models differ and may cook faster/slower.*
8. Let cool for a few minutes (if you can lol), then gently flip the cookies over onto more parchment and press a couple more chocolate chips into the top of each cookie. Bake the underside for an additional 1-2 minutes.
9. Let cool before enjoying! They will be very gooey at first, which is my favorite, but firm up as they cool!!