Go Back
–+ servings
Air Fryer Almond Flour Cookies (Gluten Free)

Air Fryer Almond Flour Cookies (Gluten Free) - Small-Batch, Fast, and Delicious

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Pre-heat 5 minutes
Total Time 23 minutes
Servings 6 servings

Ingredients
  

  • Almond flour: Finely blanched almond flour works best for soft, even cookies.
  • Unsalted butter: Softened; or use coconut oil for dairy-free.
  • Brown sugar: Light or dark; dark adds deeper caramel notes. You can sub coconut sugar.
  • Granulated sugar: Helps with structure and light crisp edges. Can reduce slightly for less sweetness.
  • Large egg: At room temperature, or use 1 flax egg (1 tbsp ground flax + 3 tbsp water) for egg-free.
  • Vanilla extract: Real vanilla for best flavor.
  • Baking soda: For lift.
  • Salt: Fine sea salt or table salt. A pinch goes a long way.
  • Chocolate chips or chopped dark chocolate: Optional but recommended.
  • Add-ins (optional): Chopped nuts, shredded coconut, or a pinch of cinnamon.
  • Oil spray or parchment: To line the air fryer basket and prevent sticking.

Instructions
 

  • Preheat the air fryer: Set to 325°F (160°C). Preheating helps the cookies set quickly and prevents spreading.
  • Cream the butter and sugars: In a medium bowl, beat 6 tablespoons softened unsalted butter with 1/3 cup brown sugar and 3 tablespoons granulated sugar until light and creamy, about 1–2 minutes.
  • Add egg and vanilla: Mix in 1 large egg and 1 teaspoon vanilla extract until smooth and glossy.
  • Whisk the dry ingredients: In a separate small bowl, whisk 2 cups finely blanched almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
  • Combine: Add dry ingredients to the wet mixture. Stir until a soft dough forms. Fold in 1/2 cup chocolate chips (or your favorite add-in).
  • Chill briefly (optional but helpful): Pop the bowl into the fridge for 10–15 minutes. Chilling reduces spreading and makes scooping easier.
  • Prep the basket: Line the air fryer basket with a perforated parchment sheet or lightly spray with oil. Leave room around the edges for airflow.
  • Scoop the dough: Use a 1.5-tablespoon scoop. Roll lightly into balls and place in the basket with at least 1.5 inches between each. Gently press the tops to flatten slightly; almond flour cookies don’t spread as much as wheat cookies.
  • Air fry: Cook at 325°F (160°C) for 7–9 minutes, until edges are lightly golden and centers look set but soft. Do not overbake; they firm up as they cool.
  • Cool: Let cookies rest in the basket for 3–4 minutes, then transfer to a rack to cool completely. This step helps them hold together.
  • Repeat: Continue with remaining dough in batches. If your kitchen is warm, keep the dough chilled between batches.
Tried this recipe?Let us know how it was!