Air fryer almond choc chunk Passover cookies
Whip up these easy gluten-free bakes for Passover. If you use a dairy-free chocolate they will be parev (a Jewish dietary law excluding milk or meat products)
-
Prep:10 mins
Cook:1 hrs
- Easy
Nutrition per serving
-
kcal 117
-
fat 11g
-
saturates 3g
-
carbs 15g
-
sugars 0g
-
fibre 1g
-
protein 4g
-
salt 0.11g
Ingredients
- 60g light brown soft sugar
- 60g caster sugar
- ½ tsp vanilla essence
- 1 egg , beaten
- 180g almond flour or ground almonds (or half of each)
- 80g potato flour
- ½ tsp kosher baking powder
- ¼ tsp kosher bicarbonate of soda
- 100-150g dairy-free dark chocolate chunks or chips
Method
In a medium-sized bowl, mix the sugars, vanilla and beaten egg. In a separate bowl mix the almonds and potato flour. Add the baking powder, bicarbonate of soda and a pinch of salt. Whisk to combine.
Add the wet ingredients to the dry and stir until combined. Mix in the chocolate chunks until they are evenly distributed.
Heat your air fryer to 170C and take a piece of baking parchment that fits into your air fryer basket. Pierce a few small holes in the parchment with the tip of a knife to allow the air to circulate better.
While the air fryer is heating, scoop heaped tablespoons of the mixture (approximately 40g) and place them on the baking parchment, pressing them down a little to flatten them.
Bake at 170C for 12-15 mins, checking after 12 mins, until the cookies are golden brown and light gold underneath, then transfer to a wire rack to cool (using the parchment to help as they will be soft). Allow at least 10 mins for them to cool and firm up. Repeat with the remaining mixture. Will keep in an airtight container for three to five days.
