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Oatmeal chocolate chip cookies with melted dark chocolate chunks on a white plate
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Air Fryer Protein Cookies – Quick, Chewy, and Satisfying

Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 10 cookies

Ingredients

  • 1 cup quick oats or old-fashioned oats pulsed a few times in a blender
  • 1/2 cup almond flour
  • 1/2 cup vanilla whey or plant-based protein powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup coconut sugar or light brown sugar
  • 1 large egg room temperature
  • 3 tablespoons unsalted butter melted and slightly cooled (or coconut oil)
  • 2 –3 tablespoons milk of choice dairy or non-dairy, as needed
  • 1 teaspoon vanilla extract
  • 1/3 cup dark chocolate chips or chopped chocolate
  • Optional: 2 tablespoons chopped nuts 1 tablespoon chia seeds, or a pinch of cinnamon

Instructions

  • Preheat the air fryer: Set to 320°F 160°C. Cut a piece of parchment to fit the basket. Poke a few small holes so air can circulate.
  • Mix dry ingredients: In a medium bowl, whisk oats, almond flour, protein powder, baking powder, salt, and coconut sugar until combined.
  • Add wet ingredients: Stir in the egg, melted butter, milk, and vanilla. Start with 2 tablespoons of milk and add more only if needed. The dough should be thick, slightly sticky, and scoopable.
  • Fold in mix ins: Gently stir in chocolate chips and any optional add ins like nuts or chia.
  • Scoop and shape: Use a tablespoon or small cookie scoop to portion 8 to 10 mounds. Lightly flatten each to about 1/2 inch thick. These won’t spread much.
  • Arrange in the basket: Place cookies on the parchment in a single layer with a little space between them. Work in batches if your air fryer is small.
  • Air fry: Cook for 6 to 8 minutes, until the edges are set and lightly golden. The centers may look a touch soft. That’s perfect for a chewy cookie.
  • Cool briefly: Let cookies rest in the basket for 2 minutes, then transfer to a rack to cool for 5 to 10 more minutes. They firm up as they cool.
  • Taste and adjust: If the first batch is too soft, add 1 to 2 minutes next round. If too dry, mix 1 to 2 teaspoons milk into the remaining dough.