These delightful air fryer oatmeal cookies bring together classic comfort and modern convenience in just 22 minutes. Perfectly crispy on the outside yet wonderfully chewy inside, these healthier treats pack only 115 calories per serving while delivering 2g of fiber.
Whether you’re a seasoned baker or new to air fryer desserts, these guilt-free cookies offer the perfect balance of wholesome oats and sweet satisfaction. Plus, with minimal prep time and quick cooking, you’ll have warm, homemade cookies ready to enjoy in minutes.
Essential Ingredients
- Vegan Butter: 1/2 cup, softened at room temperature for better mixing
- Sugars: 1/2 cup light brown and 1/3 cup caster sugar for perfect sweetness
- Flax Egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water (or regular egg)
- Gluten-Free Flour: 1 cup, ensures a perfect cookie texture
- Rolled Oats: 1 2/3 cup, adds wonderful texture and heartiness
- Seasonings: Vanilla extract, cinnamon, and salt for enhanced flavor
- Leavening: 1/2 teaspoon baking soda for proper rise
- Raisins: 1 cup for natural sweetness and chewy texture
Step-by-Step Instructions
- Egg Preparation: If using flax egg, combine ground flaxseed with water and refrigerate for 15 minutes
- Cream Butter: Beat vegan butter with both sugars until light and fluffy
- Wet Mixture: Add egg and vanilla extract, mix until well combined
- Dry Ingredients: Whisk flour, cinnamon, salt, and baking soda in a separate bowl
- Combine Mixtures: Fold dry ingredients into wet mixture until perfectly incorporated
- Shape Cookies: Form 1-inch balls (about 30g each) and place on lined baking sheet
- Air Frying: Cook at 320°F for 12 minutes until golden
- Cooling: Let cookies rest on wire rack – they’ll firm up as they cool
Storage Tips
These oatmeal cookies stay fresh and yummy for about 5 days when kept in an airtight container at room temperature. Want them to last longer? Pop them in the freezer for up to 3 months! Just place them in a freezer bag with wax paper between layers to keep them from sticking. Let them thaw at room temperature whenever you’re ready for a treat.
Variations & Substitutions
Make these cookies your own! Instead of raisins, try chocolate chips, dried cranberries, or chopped nuts. Not vegan? Regular butter and a chicken egg work perfectly. The recipe is super flexible – you can even mix and match add-ins, like adding both walnuts and raisins for extra texture. If you’re using regular all-purpose flour instead of gluten-free, skip the xanthan gum – you won’t need it!
Serving Suggestions
These warm, chewy cookies are amazing on their own, but try them with a cold glass of milk (dairy or plant-based) for the classic combo. They’re perfect for afternoon snacks, lunchbox treats, or midnight munchies. Want to get fancy? Crumble a cookie over vanilla ice cream or use two cookies to make an ice cream sandwich. They’re also great with hot tea or coffee for a cozy morning treat.
Recipe Success Tips
Let your butter soften naturally at room temperature for the fluffiest cookies. When measuring your oats and flour, use the spoon-and-level method rather than scooping directly with the measuring cup. The air fryer basket shouldn’t be overcrowded – leaving space between cookies helps them spread just right. Don’t worry if they seem super soft when they first come out – they’ll firm up as they cool!
Air Fryer Oatmeal Cookies
Equipment
- Air Fryer
- Mixing Bowls
- Wire Rack
Ingredients
- 1/2 cup Vegan Butter softened
- 1/2 cup Light Brown Sugar
- 1/3 cup Caster/Granulated Sugar
- 1 Flax Egg or one egg
- 1 tsp Vanilla Extract
- 3/4 tsp Ground Cinnamon
- 1 cup Gluten Free All-Purpose Flour
- 1/2 tsp Xanthan Gum Only use if AP flour doesn’t have any
- 1 2/3 cup Rolled Oats
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Raisins
Instructions
- Prep the flax egg by whisking together 1 tbsp ground flaxseed + 3 tbsp water and leaving in the fridge for at least 15 minutes (or up to overnight). If using an egg skip this step.
- In a large mixing bowl, beat the softened vegan butter with the brown sugar and caster sugar until smooth and fluffy.
- Add the flax egg and vanilla extract and mix to combine.
- In a separate bowl, whisk together flour, cinnamon, salt and baking soda.
- Add the rolled oats to the flour mixture and stir to combine.
- Add dry mixture to the wet mixture. Fold everything together until combined. The mixture will be thick and sticky.
- Add the raisins and mix to combine.
- Roll the mixture into balls (each should way approx. 30g, about a 1-inch ball) and place on your lined baking sheet.
- Make sure there is enough space between them to allow for the cookies to spread as they cook. You may need to bake them in 2 batches.
- Flatten the top of each cookie ball slightly by pushing it gently with your hands.
- Air Fry at 320F/160C for 12 minutes.
- Transfer to the wire rack to cool. The cookies will be very soft in the middle when first removed from the oven but will firm up as they cool.
