Single-Serve Airfyer Cookie (gluten-free & nut-free)

by Alicia Lang
Got leftover Easter Chocolate? Make this delicious Single-Serve Airfryer Cookie loaded with all the chocolate your heart desires. If you're already out of leftovers (don't worry, us too) - this recipe also works great with plain-old chocolate chips. The perfect classic dessert for one - or two if you're feeling generous. Ready in just 10 minutes with the help of everyone's favourite kitchen appliance - the Airfryer. Gluten-free, nut-free, and made with Superfoods (yeah, you read that right).
 
This recipe features our Queen Street Bakery 1-for-1 Superfood Baking Flour - the perfect gluten-free substitute for regular wheat flour in all your favourite recipes. Made with two naturally gluten-free superfoods; millet seed and sorghum, this flour gives you 2x the fibre and 3x the iron of regular wheat flour, so you can feel good about every bite.
 
Now, let's get to the good stuff. Without further ado, here's the recipe you've been waiting for:
 

 

Single-Serve Airfyer Cookie (gluten-free & nut-free)

INGREDIENTS:

  • 2 tablespoons butter (melted)
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup + 2 tablespoons Queen Street Bakery 1-for-1 Superfood Baking Flour
  • 1/8 teaspoon baking soda
  • 1/8 taspoon salt
  • 1/4 cup leftover Easter chocolate (we used mini eggs, but would work great with any Easter chocolate! Just make sure to chop any larger pieces into chunks)

INSTRUCTIONS:

  1. Preheat Airfryer to 350°F 
  2. In a small bowl, add butter and both sugars together and mix until combined.
  3. Add the egg yolk and vanilla and mix well to combine.
  4. Add in the Queen Street Bakery 1-for-1 Superfood Baking Flour, baking soda, and salt. Mix well until a dough forms.
  5. Stir in leftover easter chocolates, leaving a few pieces out for later.
  6. Form the dough into a ball (or seperate into 2 balls if you are feeling generous) and place on a piece of parchment paper or silicone Airfryer liner. 
  7. Press the remaining pieces of chocolate into the top of the cookie (this trick makes all cookies look professionally made!). Flatten the cookie until it is about 4 inches in diameter.
  8. Place the cookie and parchment paper/liner into the Airfryer basket.
  9. Bake for 10 minutes until cookie is golden and cooked through, but still soft (if you split the dough into 2 cookies, bake for about 7-8 minutes).*
  10. Let cook for a few minutes before you dig in and enjoy!

*If you're using an oven, bake for 15-18 minutes at 350°F until cookie is golden and cooked through, but still soft.
 
It's as easy as that! Now use up that leftover chocolate (if you have any).

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