Air fried GF monster cookies:
If you have not tried baking cookies in your air fryer, I highly suggest you try it. Because they bake in half the time. And they turn out having a slight crisp on the outside and a gooey center. But if you don’t have an air fryer, don’t worry these can be baked in the oven too.
Ingredients you will need:
- Grass fed butter
- Creamy Peanut butter (substitute any nut/seed butter)
- Brown sugar
- Maple sugar (substitute any sugar you use)
- Vanilla extract
- Almond flour or 1:1 Gluten free flour (I use this one)
- Baking soda
- Gluten free oats (I use these)
- Chocolate chips ( I use these)
- Dairy free chocolate no no’s or use M&M’s
Are there any alternatives for the flours?
I have only tried this recipe using almond flour and 1:1 Gluten Free Flour. And I would say the almond flour yields more of a gooey center and a slight crunch on the outside. And the 1:1 Gluten free flour has a nice crunch on the outside and a slight gooey middle. I would say the gluten free flour is more of a scone like texture. But both ways are so delicious.
I can’t have peanut butter what is a good substitute?
Feel free to use whatever type of nut or seed butter you can have. But if I had to choose, I would suggest either cashew butter or sunflower butter for an alternative.
Preparing the cookie dough:
Start by mixing the butter, egg, sugars, vanilla extract, and peanut butter with a hand held mixer. And then add in the dry ingredients and mix with a spoon. Fold in the chocolate chips and dairy free chocolate no no’s (or M&M’s). I find it easier to mix with my hands. But you can also use a spoon to mix in the chocolate chips and chocolate no no’s.
Do I need to chill my dough?
For this recipe, you don’t have to chill the dough. But if you are meal prepping the cookie dough in advance it is okay to keep the dough stored in the refrigerator. I have done both ways, and the cookies turn out delicious both ways (chilled and not chilled cookie dough). But I found, the non chilled cookie dough, does provide more of a gooey center.
Forming the cookies:
Using an ice cream scoop (mine is about 2 Tbsp scoop), scoop out the dough, and roll into 13 small cookies. I like to top the cookies with additional chocolate chips and chocolate no no’s to make them extra delicious.
Do I need to flatten my cookies before baking?
It is not necessary to flatten out the cookie dough before baking. I personally just roll into the balls and when I place the extra chocolate on top I gently press in and it flattens a bit. But I have found the less you flatten, the thicker the cookies are, and you get that thick, gooey center.
Baking in air fryer:
Even though my air fryer is non stick, I still like to spray my air fryer dish with some coconut oil to prevent the cookies from sticking. I add 6 cookies at a time and bake 320°F for 5-6 minutes. And once done carefully transfer to a wired rack to cool.
Baking in the oven:
And if you don’t have an air fryer, you can bake these cookies too. Add to a lined baking sheet and bake 350°F for 8-10 minutes. Do less time for a more gooey center.
How to store:
I like to store mine, in an airtight container at room temperature for 3-4 days. But if you want them to last longer, you could refrigerate or freeze.
Can I meal prep the cookie dough in advance?
Yes, you can totally meal prep the cookie dough in advance. And keep stored in the refrigerator and just make cookies when craving throughout the week. But you can also freeze the cookie dough, to make it last longer. And when ready to use, transfer to refrigerator to allow the cookie dough to defrost.
Air Fried Gluten Free Monster Cookies
- 5 Tbsp room temperature/semi melted grass fed butter
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup creamy peanut butter substitute any nut/seed butter
- 2 Tbsp maple sugar substitute any type of sugar you use
- 1/4 cup brown sugar
- 1 tsp baking soda
- 1 1/2 cups Almond flour substitute 1 cup 1:1 Gluten Free Flour
- 1/2 cup gluten free oats
- 1/4 cup Dairy Free chocolate no no’s substitute M&M’s
- 1/4 cup chocolate chips
Air Fryer Instructions:
- Add egg, butter, sugars, vanilla extract, and peanut butter, and mix with a handheld mixer until incorporated
- Add dry ingredients and mix with a spoon until incorporated
- Fold in chocolate chips and chocolate no no’s
- Using an ice cream scoop, scoop at dough, roll into balls, and gently press in additional chocolate no no’s and chocolate chips on top
- Add to greased air fryer dish and cook 320 F for 5-6 minutes (less time for a more gooey center)
- Once done carefully transfer to a wired rack to cool for 5-10 minutes
- Store in an airtight container for up to 3-4 at room temperature (if they last that long)
- Follow steps 1-4
- Add to a lined baking sheet
- Bake 350°F for 8-10 minutes (less time for a more gooey center)
Meal prep ahead option:
- Follow steps 1-3
- Roll dough into a ball and wrap with plastic wrap
- Store in refrrigerator for the week or freeze to make it last longer
- If freezing, I suggest, rolling out cookie dough balls and storing frozen that way. And when you plan on making transfer to refrigerator to allow dough to defrost, and bake