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Have you ever had those Tate’s cookies you can buy at the grocery store in the green bags? We are pretty much addicted to those things here in my house. So much to the point that we should probably stop buying them because we all but inhale them. So when I got an air fryer a couple of months ago I couldn’t wait to try to recreate the magic that is Tate’s right in my own kitchen!

I don’t want to lead you on any further. These cookies are absolutely nothing like Tate’s, despite all of my hopes and dreams. They pretty much came out the exact opposite! And you know what? I decided to post the recipe anyway because I know some people out there love soft batch cookies! So this recipe is a great option for the soft cookie lovers of the world. Slightly crisped up on the outside and around the edges, but soft and cakelike in the centers. It’s a dessert I’m happy to eat any day of the week.

This doesn’t mean I’m going to quit trying to make my own thin and crunchy cookies in my kitchen. The journey has just begun. I can’t wait to keep playing around with ratios and seeing (read: eating) the different results!

thehungryhungryhiker

Air Fryer Soft Batch Chocolate Chip Cookies

Slightly crisped on the outside and around the edges, but soft and cakelike on the inside. These cookies are quick and simple and all who like a soft cookie will be a fan of these!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup + 2 tbsp almond flour
  • 1 tbsp coconut flour
  • ½ tsp baking soda
  • 3 tbsp maple sugar
  • pinch sea salt
  • 2 tbsp butter melted and then cooled
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp mini chocolate chips I use Enjoy Life

Equipment

  • Air fryer

Method
 

  1. Line the insert of your air fryer with parchment paper (see Note) and cut the paper so that it fits the basket tightly.
  2. Combine all of the dry ingredients except for the mini chocolate chips in a medium bowl and whisk with a fork.
  3. Combine all of the wet ingredients in a small bowl and whisk with a fork. Slowly add the wet ingredients to the dry and mix with a spoon until just combined. Fold in the chocolate chips.
  4. Use a silicone tip spatula to divide the mixture into 8 portions on the parchment paper, leaving as much space between as your basket will allow. Use the spatula to flatten each cookie to about ¼" thick circles.
  5. Air fry at 350° for 8-10 minutes until the tops are golden brown and the edges are set. Remove from the air fryer and let cookies cool on the air fryer basket. Serve warm and enjoy!

Notes

Check the manual for your specific air fryer to see if the manufacturer recommends using parchment paper or not. My air fryer manufacturer mentions it is okay to use parchment paper, so I do on occasion. For a recipe such as this, it is necessary.