Air Fryer Breakfast Cookie
If you’re looking for a deliciously convenient way to start your day, look no further than the Air Fryer Breakfast Cookie! This delightful treat is the perfect fusion of wholesome ingredients and sweet indulgence, making it a fantastic option for busy mornings. With the delightful crunch of old-fashioned oats, the natural sweetness of ripe bananas, and the decadent touch of mini chocolate chips, this cookie is not only satisfying but also nutritious. Plus, making it in an air fryer means you can whip it up quickly without heating the oven. Let’s dive into the details of this scrumptious breakfast option!
Top Reasons to Make Air Fryer Breakfast Cookie
1. **Quick and Easy:** This recipe takes just minutes to prepare and cook, making it perfect for those hectic mornings.
2. **Nutritious Ingredients:** Packed with oats and bananas, this cookie provides a healthy dose of fiber and essential nutrients.
3. **Customizable:** Feel free to add your favorite mix-ins like nuts, seeds, or dried fruit to make this cookie your own.
4. **Single Serving:** This recipe yields a single serving, perfect for satisfying your morning cravings without leftovers.
5. **Guilt-Free Indulgence:** With minimal added sugar and wholesome ingredients, you can enjoy this cookie without the guilt.
What to Buy
- Old-fashioned oats: Choose rolled oats for the best texture.
- Ripe bananas: Look for bananas that are speckled for maximum sweetness.
- Baking powder: A leavening agent that helps the cookie rise.
- Coconut oil: Use refined or unrefined, depending on your flavor preference.
- Milk: Any type of milk will work; choose your favorite dairy or plant-based option.
- Ground cinnamon: For a warm, comforting flavor.
- Mini chocolate chips: Opt for dairy-free if you prefer a vegan version.
Prep & Cook Tools
- Air Fryer: Essential for quick cooking and achieving a crispy texture.
- Mixing bowl: For combining your ingredients.
- Measuring cups and spoons: Accurate measurements ensure the best results.
- Spatula: For mixing and transferring the cookie dough.
- Parchment paper (optional): Helps prevent sticking and makes cleanup easier.
Stepwise Method: Air Fryer Breakfast Cookie
Step 1: Gather Ingredients
Begin by gathering all of your ingredients and tools. This will streamline the process and ensure you don’t forget anything.
Step 2: Mash the Banana
In a mixing bowl, mash the ripe banana until smooth. This will act as the natural sweetener and binder in your cookie.
Step 3: Combine Dry Ingredients
Add the old-fashioned oats, baking powder, and a sprinkle of ground cinnamon to the bowl with the banana. Stir until well combined.
Step 4: Add Wet Ingredients
Pour in the melted coconut oil and milk. Mix everything together until you have a cohesive dough.
Step 5: Fold in the Chocolate Chips
Gently fold in the mini chocolate chips to the mixture, ensuring they are evenly distributed throughout the dough.
Step 6: Form the Cookie
Shape the dough into a cookie shape, about ½ inch thick, and place it on a piece of parchment paper (if using) in the air fryer basket.
Step 7: Air Fry the Cookie
Set your air fryer to 350°F (175°C) and cook for about 10-12 minutes, or until the edges are golden brown and the center is set.
Step 8: Cool and Serve
Once cooked, carefully remove the cookie from the air fryer and let it cool for a few minutes before enjoying. It’s best served warm!
International Equivalents
- 1 cup old-fashioned oats: Approximately 90 grams.
- 1 ripe banana: About 100-120 grams.
- 1 tsp baking powder: Equivalent to 4 grams.
- 1 tbsp melted coconut oil: Roughly 14 grams.
- 1 tbsp milk: Approximately 15 ml.
- 1 tbsp mini chocolate chips: About 15 grams.
Common Errors (and Fixes)
- Cookie is too dry: Ensure your banana is ripe and well-mashed. You can also add a splash more milk to the mixture.
- Cookie is too mushy: Make sure to air fry for the recommended time and check for doneness before removing.
- Sticking to the air fryer basket: Use parchment paper or lightly grease the basket to prevent sticking.
- Uneven cooking: Ensure the cookie is evenly shaped and not too thick for consistent cooking.
Keep-It-Fresh Plan
If you have leftover cookie, store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and place it in the refrigerator for up to a week. You can also freeze the cookie for up to a month; just make sure to let it cool completely before wrapping it up. When ready to enjoy, simply reheat in the air fryer for a few minutes until warmed through.
Top Questions & Answers
Can I make this cookie gluten-free?
Yes! Just ensure that you use certified gluten-free oats to make this Air Fryer Breakfast Cookie gluten-free.
Can I substitute other fruits for the banana?
Absolutely! Applesauce or pureed pumpkin can be used as a substitute for the banana, keeping in mind that it may alter the flavor slightly.
How can I make this recipe vegan?
This recipe is already vegan-friendly! Just ensure that your chocolate chips are dairy-free, and you’re all set!
Can I double or triple the recipe?
This recipe is designed for a single serving, but you can certainly multiply the ingredients to make more cookies. Just be sure to cook them in batches in the air fryer.
Serve & Enjoy
Now that you have your tasty Air Fryer Breakfast Cookie ready, it’s time to indulge! Enjoy it alongside a warm cup of coffee or tea for the perfect morning pairing. This cookie not only satisfies your sweet tooth but also fuels your day with nutritious ingredients. Whether you’re heading out the door or enjoying a leisurely breakfast at home, this cookie is an ideal companion.
With its delightful combination of textures and flavors, the Air Fryer Breakfast Cookie is sure to become a staple in your breakfast rotation. So, roll up your sleeves and get ready to savor this delicious treat any day of the week!
Air Fryer Breakfast Cookie
Ingredients
Equipment
Method
- Gather all of your ingredients and tools to streamline the process.
- Mash the ripe banana until smooth to act as the sweetener and binder.
- Add the old-fashioned oats, baking powder, and ground cinnamon to the bowl with the banana. Stir until well combined.
- Pour in the melted coconut oil and milk. Mix until you have a cohesive dough.
- Gently fold in the mini chocolate chips, ensuring they are evenly distributed.
- Shape the dough into a cookie shape, about ½ inch thick, and place it in the air fryer basket.
- Set your air fryer to 350°F (175°C) and cook for about 10-12 minutes, until the edges are golden brown.
- Carefully remove the cookie from the air fryer and let it cool for a few minutes before enjoying.
Notes
- Store leftover cookies in an airtight container for up to 2 days.
- For longer storage, wrap and refrigerate for up to a week.
- Freeze for up to a month; reheat in the air fryer before serving.
