Gluten Free Air Fryer Fudge Cookies
Okay, I don't have to watch the gluten, but I know many people do. These cookies are for you, as well as for anyone who likes moist, fudgy, dark, and delicious little cookies. The cookies require almond meal, but, other than that, no expensive or hard to find ingredients. The dough mixes up quickly, and the cookies bake in about 8 minutes in the air fryer. You can bake the cookies in a single session, or bake a few cookies and save the rest of the dough for baking later. The recipe makes a dozen cookies, so whichever way you choose, you won't have a large number of cookies calling to you to eat them. Don't have almond meal/flour? Make your own in a food processor. Just grind up enough almonds to yield a cup of meal/flour. Are the cookies worth the (not very much) effort? Yes! They're quite addictive, which is why I make them in small batches!
Gluten Free Air Fryer Fudge Cookies (AKA: Fudgy Cookies)
1 cup of almond meal/flour
2 tablespoons of cocoa powder
1 egg white
1/3 cup of dark brown sugar
1/2 teaspoon of vanilla
1 1/2 teaspoons of baking powder
1/8 teaspoon of salt
2 tablespoons of canola oil
1 tablespoon of water
1/2 cup of dark chocolate chips
Cut out 4-6 pieces of parchment paper 6-7-inches square or large enough to almost cover the bottom of your air fryer basket. In a medium bowl, combine the almond meal/flour, cocoa powder, egg white, sugar, vanilla, baking powder, salt, oil, and water and mix them until well blended. Stir in the chocolate chips. Preheat the air fryer to 320 degrees. While it is heating, drop the dough in 1 1/2 tablespoon rounds on the prepared parchment sheets, putting no more than three dough rounds on each sheet and spacing the rounds at least an inch apart. With your finger tips, flatten the cookies just a bit (to about 1/2-inch thick). Carefully lower one sheet of cookies into the air fryer basket and bake the cookies for about 8 minutes. The cookies should be set, but they may appear slightly moist. Don't worry about it. Remove the cookies (use a large spatula and position it under the parchment paper to remove the cookies, parchment and all) to cool completely, and they'll firm up. Don't over bake the cookies if you want them moist and fudgy! If you'd like, bake the remainder of the cookies or put them, covered, in the refrigerator and bake them another day for fresh, warm treats!