Use your air fryer the next time you're in dire need of chocolate cookies! The recipe I'm posting here--Coco-Oat Cookies--have plenty of chocolate in them but also keep the sugar and fat in check. That means your guilt level needn't be high. Just enjoy the cookies! The benefit of using the air fryer means you can have the cookies quickly. You also can bake as few or many as you want, stashing the remainder of the dough in the refrigerator for another day. The cookies are soft, a little chewy from the oats, and are loaded with sweet chocolate and crunchy walnuts.
Air Fryer Cocoa-Oat Cookies -- Makes 12+
2 tablespoons of butter, melted
1/4 cup of canola oil
1/4 cup of dark brown sugar
1/4 cup of sugar
1/4 teaspoon of salt
1/2 teaspoon of vanilla
1 large egg
2 tablespoons of cocoa powder
1/2 cup of quick oats
3/4 cup of all-purpose flour
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 cup of chocolate chunks or chips
1/4 cup of chopped walnuts
In a medium bowl or measure (I use a Pyrex quart measure), combine the butter, oil, sugars, salt, and vanilla well. Beat in the egg and cocoa powder. Stir in the oats, flour, baking powder, and baking soda until no white streaks remain. Fold in the chocolate chunks and walnuts. Cut squares of baking parchment to fit the basket of your air fryer (6-7-inches square). Portion the dough by 1 1/2 tablespoon scoops and place 2-3 scoops, at least an inch or two apart, on each piece of parchment. With damp hands, squish the dough down until each portion is about an inch thick. Place one cookie dough covered parchment sheet in the air fryer, set the control at 320 degrees, and cook the cookies for 8-10 minutes. They should be just a bit soft in the centers. Let the cookies cool for a few minutes before removing them from their parchment paper. Repeat the process with the remaining dough or stash the rest of the dough in the refrigerator, well wrapped in plastic, until another day.
