These Air Fryer Chocolate Chip Cookies are thick, chewy and chocolaty and baked in just 7 minutes! They’re the perfect texture and so convenient and are just as great as traditional cookies, minus the eggs and dairy!
If you’re a regular on my website, then you know point blank – I love chocolate chip cookies. Traditional . Flourless . Gluten Free . Even Salted Tahini . It’s about time I added a new version to the list – Air Fryer Chocolate Chip Cookies!
These Air Fryer Chocolate Chip Cookies are absolutely delicious, so easy to make and best of all – a quick bake time, so you get your cookies faster. I love that there’s no preheating and they bake in about half the time as regular cookies, but taste just as incredible.
I used the new Cosori Lite 4QT Air Fryer to air fryer these cookies in. I’ve been using Cosori Air Fryers for years now, but happily passed on mine for this beautiful teal one. I mean, are you seeing that colour?!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Vegan butter – Let the butter come to room temperature so it can be creamed with the sugars.
- Organic white sugar
- Brown sugar – Either light or dark brown sugar will work; a dark brown sugar will add more depth to the flavour of your cookies since it has a higher molasses content.
- Vegan milk – This will also need to be room temperature. Use any variety you like or have on hand! I love using soy milk.
- Vanilla extract
- Flour
- Cornstarch – these aid in structure for the cookies (like an egg replacement) as well as that tender texture.
- Baking soda
- Sea salt
- Vegan chocolate chips or chunks
What Makes a Chocolate Chip Vegan?
It’s common for chocolate chips—even dark and semisweet chips—to be made with milk fat or dry milk powder, which means they’re not vegan. Make sure you buy chocolate chips without these ingredients to make vegan chocolate chip cookies. There are many varieties available!
How to Make Vegan Chocolate Chip Cookies
Be sure to account for the chilling time when planning to make this recipe! Here’s what you’ll need to do:
Mix the wet ingredients. Use a stand mixer, hand mixer , or whisk to cream the vegan butter and sugar for 3 minutes. Add the vegan milk and vanilla extract, then mix again for 30 seconds.
Mix the dry ingredients. In another bowl, whisk the flour, cornstarch, baking soda, and sea salt.
Combine wet and dry ingredients. Add the flour mixture into the wet ingredients. Mix gently until fully combined (about 1 minute), then fold in the chocolate chips. Refrigerate the dough for at least two hours.
Form the cookies. Scoop out the cookies as 1 1/2 heaping tablespoons each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
Bake. Air fryer at 325F at 7 minutes. Leave the cookies in the hot off air fryer for another 3 minutes (don’t open the door) and then remove and let cool for at least 5 mins on the warm tray before removing from air fryer tray.
Tips for Success
These vegan chocolate chip cookies are pretty easy and unfussy, but here are some hints and tips to help you make sure they turn out perfect!
Don’t overcrowd the air fryer. You want enough space for all the cookies to bake evenly without touching – just check the photos above for best spacing.
Don’t skip the cooling time in the air fryer. It allows the cookies to finish baking and setting in the heat without the edges burning.
- Working with chilled dough. If you chill the dough for more than 2 hours, it might be tough to work with. Let it sit on the counter a bit until it’s easy to scoop.
- Baking in batches. If you need to bake the cookies in batches, I recommend returning the bowl of dough to the refrigerator between batches to make sure it doesn’t warm up too much.
- Can’t find vegan butter? I developed this recipe with vegan butter, so I don’t recommend substituting oil. Try my Vegan Gluten-Free Chocolate Chip Cookie recipe instead, which can be made with coconut oil.
How to Store
Keep these vegan chocolate chip cookies in an airtight container at room temperature for up to 4 days.
Can I Freeze This Recipe?
Yes, you can freeze both the baked cookies and the dough. Freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
To freeze the dough, form the dough into balls and freeze them on a parchment-lined baking sheet. Once the dough is frozen through, transfer it to a freezer bag or airtight container. You can bake it from frozen, adding an extra minute or two to the baking time.
Ingredients
- ½ cup vegan butter , 1 stick or 112g, softened to room temperature
- ½ cup organic white sugar , 100g
- ½ cup brown sugar , 100g
- 3 tablespoons vegan milk , room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups flour , 210g
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 8 ounces of chopped vegan chocolate chips/chunks
Instructions
- Cream together the vegan butter and sugar for 3 minutes. You can also use a whisk. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
- In a bowl mix together the flour, cornstarch, baking soda and sea salt. Add that into the wet ingredients. Mix gently until fully combined (about 1 minutes). Fold in the chocolate chips and stir until just combined. Chill in the fridge for 2 hours.
- Scoop out the cookies as 1 1/2 heaping tablespoons each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
- Air fryer at 325F at 7 minutes. Leave the cookies in the hot off air fryer for another 3 minutes (don’t open the door) and then remove and let cool for at least 5 mins on the warm tray before removing from air fryer tray.
- Allow to cool fully on a wire rack and enjoy!
Notes
Air Fryer Chocolate Chip Cookies
Ingredients
- ½ cup vegan butter 1 stick or 112g, softened to room temperature
- ½ cup organic white sugar 100g
- ½ cup brown sugar 100g
- 3 tablespoons vegan milk room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups flour 210g
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 8 ounces of chopped vegan chocolate chips/chunks
Instructions
- Cream together the vegan butter and sugar for 3 minutes. You can also use a whisk. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
- In a bowl mix together the flour, cornstarch, baking soda and sea salt. Add that into the wet ingredients. Mix gently until fully combined (about 1 minutes). Fold in the chocolate chips and stir until just combined. Chill in the fridge for 2 hours.
- Scoop out the cookies as 1 1/2 heaping tablespoons each. Allow 3 inches for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
- Air fryer at 325F at 7 minutes. Leave the cookies in the hot off air fryer for another 3 minutes (don’t open the door) and then remove and let cool for at least 5 mins on the warm tray before removing from air fryer tray.
- Allow to cool fully on a wire rack and enjoy!
Video
Notes
Nutrition
Air Fryer Chocolate Chip Cookies https://jessicainthekitchen.com/air-fryer-chocolate-chip-cookies/ December 16, 2022
These loaded vegan nachos are sure to satisfy your cravings. They’re rich, gooey, meaty, and cheesy, but entirely vegan!
I love nachos. Who doesn’t? Nachos are a perfect food, whether they’re a midday snack, a party dish, or a meal all by themselves. These loaded vegan nachos have all the components that I want in a plate of nachos. There are meaty vegan crumbles and rich beans. There’s lots of spice, and of course, gooey cheese that’s sure to get all over your fingers. Make them for dinner or as a snack on game day … they’re perfect either way.
Why You’ll Love These Vegan Nachos
These loaded nachos are one of my go-to dishes. Here are three things that I love about them.
- They don’t taste vegan. These nachos use plant-based cheese and meat, but you really wouldn’t know if you weren’t making them. The taco seasoning helps make the meat really taste meaty, while the vegan cheese sauce is a rich and creamy cheese substitute. Even a carnivore would agree that these loaded nachos have got it going on!
- They’re easy. Nachos might be one of my favorite foods, but they’re not one that I want to spend all day in the kitchen laboring over. This meal comes together in about 20 minutes.
- They’re customizable. This recipe is pretty simple, because it’s all about the toppings. You can make this recipe any day of the week, and then add whatever toppings you’re feeling like to the party. The loaded nachos will be different each time!
Notes on Ingredients
Here’s everything you need to make these vegan loaded nachos. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Corn chips – You can use white, yellow, or blue corn chips.
- Vegan crumbles – Whatever brand you prefer will work just fine. They should be cooked before you start making these nachos.
- Black beans – Make sure you buy plain black beans, rather than seasoned ones. They should be drained and rinsed for this recipe.
- Water
- Taco seasoning
- Vegan cheese sauce – This is my go-to recipe .
What Is Taco Seasoning?
Taco seasoning is a spice blend that usually includes onion, garlic, chili, paprika, and oregano. It often has cumin in it as well, and sometimes some other spices. You can find taco seasoning in the grocery store, but if you’re in a pinch, you can make some by combining those ingredients.
How to Make Loaded Vegan Nachos
Here’s how to make this super quick and easy recipe.
- Prep. Preheat the oven to 350F and line a baking sheet with aluminum foil or parchment paper.
- Season the vegan crumbles. Add the cooked vegan crumbles to a skillet over medium-low heat. Add taco seasoning and water and cook until the water has evaporated. Make sure to occasionally stir the mixture.
- Add the beans. Pour the beans into the skillet and cook for 5 minutes, stirring occasionally.
- Assemble the nachos. Lay down a layer of chips on the baking sheet, and top with the vegan crumble and black bean mixture, then pour the vegan cheese sauce on top. Repeat the process to build a second layer.
- Bake. Place the baking sheet in the oven, and cook for 5-6 minutes. Since everything is already cooked, you’re just trying to warm up the chips at this point.
- Serve. Remove from the oven, add your favorite toppings, and eat up!
Tips for Success
Here are some tricks and tips to make sure that your loaded vegan nachos hit the spot.
- Adjust the seasoning. After you’ve cooked the beans, taste the bean and vegan crumble mixture to see how the seasoning is. Add more taco seasoning if the mixture is tasting too bland or mild.
- Don’t overcrowd the chips. Nothing’s worse than a plate of nachos that has the wrong ratio. We’ve all experienced that situation, when you’ve eaten all the toppings but there are still 30 naked chips left on the plate. To keep that from happening, lay just a single layer of chips on the baking sheet when you start assembling the nachos. Don’t crowd the chips too much, or some of them won’t get any flavoring.
- Keep an eye on the oven. Once you place the nachos in the oven, keep a close eye on them. You want to warm up the chips, but you want to be careful not to burn them. If you notice that the chips are changing color, take the nachos out of the oven.
Topping Ideas
There’s no shortage of toppings that you can put on these loaded vegan nachos. Here are some of my favorites.
- Tomatoes. Chopped up tomatoes add a fresh element that helps cut through the richness of the nachos.
- Pico de gallo. Just like the chopped tomatoes, pico de gallo is fresh and light, which helps balance the beans, meat, and cheese.
- Salsa. Salsa and nachos is a match made in heaven!
- Vegan sour cream. I love to put vegan sour cream on my nachos whenever I have spicy ingredients. The vegan sour cream helps calm down your mouth when it’s on fire. Speaking of which …
- Jalapeños. If you want a kick for your loaded nachos, you can add fresh or pickled jalapeño slices.
- Olives. Black olives are a common addition to loaded nachos, and add a nice hit of salt, and some good texture.
- Guacamole. Who doesn’t love chips and guacamole?
- Sliced avocado. Guacamole isn’t the only way to get your avocado fix. Some slices on top of the loaded nachos add richness and creaminess to the dish.
- Cilantro. A classic that adds a lot of freshness to the dish.
- Green onion. I’m a huge fan of green onions on loaded nachos. They add a fresh element, and also a little bit of a kick.
How to Store Vegan Nachos
You can store these vegan nachos in an airtight container in the fridge for up to 3 days. However, the chips will start to get soggy, so the nachos won’t be quite as good served as leftovers. To reheat them, place them on a baking sheet in a 325F oven until warm, about 5 minutes.
Can I Freeze This Recipe?
I don’t recommend freezing this recipe. Chips don’t freeze particularly well, and the texture of frozen and defrosted nachos would be pretty unfortunate. However, you can freeze the meat and bean mixture in an airtight container for up to 3 months, and then it will be easier to make loaded vegan nachos the next time.
Other Vegan Mexican Recipes to Try
Here are a few of my other go-to Mexican recipes. If you enjoyed these loaded vegan nachos, then you’ll love these recipes, too.
- Vegan sofritas
- Vegan birria tacos
- Mexican breakfast burritos
- Mexican quesadillas with avocado cilantro cream sauce
- Grilled Mexican street corn
- Vegan arepas
Ingredients
For the Nachos:
- 1 bag corn chips
- 10 ounces vegan crumbles , cooked according to package
- 1 15-ounce can black beans , drained and rinsed
- 1/2 cup water
- 2 tablespoons taco seasoning
- 1 cup vegan cheese sauce
Optional Toppings:
- Tomatoes
- Pico de gallo
- Salsa
- Vegan sour cream
- Jalapeños
- Olives
- Guacamole
- Avocado
- Cilantro
- Green onion
Instructions
- Preheat the oven to 350℉/180℃ degrees and line a baking sheet with parchment or aluminum foil.
- Add the cooked vegan crumbles, water and taco seasoning to a large skillet. Cook over medium-low heat, stirring occasionally, until the water has cooked away.
- Add the black beans to the taco crumbles and stir. Cook for another 5 minutes to heat the beans.
- Put a layer of corn chips on the prepared baking sheet. Top with the crumble/bean mixture. Then top with a little vegan cheese sauce. Add another layer of chips, followed by the crumble/bean mixture, and vegan cheese.
- Place the baking sheet in the oven and bake for 5-6 minutes, just to warm the chips.
- Remove from the oven and top with your favorite toppings.
Notes
- For the cheese sauce, I use this recipe .
- Adjust the taco seasoning after cooking the vegan meat crumble and beans.
- Don’t overcrowd the chips in the baking sheet.
- Keep an eye on the oven to make sure the chips don’t burn.
- The nachos are best served fresh, but you can store them in an airtight container in the fridge for up to 3 days, and reheat in a 325F oven for 5 minutes.
