1/3cupcreamy peanut buttersubstitute any nut/seed butter
2Tbspmaple sugarsubstitute any type of sugar you use
1/4cupbrown sugar
1tspbaking soda
1 1/2cupsAlmond floursubstitute 1 cup 1:1 Gluten Free Flour
1/2cupgluten free oats
1/4cupDairy Free chocolate no no’ssubstitute M&M’s
1/4cupchocolate chips
Instructions
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)
Baking Instructions:
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