It’s never a bad time for a cookie and this recipe delivers them at high speed. How, may you ask? Because, we’re using an air fryer for these chocolatey, melty and warm sweet treats.

What’s also great about this recipe is that you probably already have most of the ingredients in your cupboard. If you’re missing chocolate. you can easily substitute for nuts, raisins or whatever else you have.

Wanna make it vegan?

For vegan cookies, mix 6oml/1/4 cup of vegetable oil, a dash of vanilla extract, 50g/1/4 cup of brown light soft sugar, 50g/1/4 cup of caster/ super fine sugar and 35ml/2 tbsp plus 2 tsp of water in a bowl. Sift in 150g/1 cup plus 2 tbsp of plain/all purpose flour and a pinch of bicarbonate powder and baking powder. Follow the recipe as above, using 200g/1 cup 1 tbsp of vegan dark chocolate to roll the balls in.

Want them stuffed?

To make stuffed cookies, take 1tsp of, let’s say, hazelnut spread, and put it on a piece of greaseproof paper on a baking tray. Keep going until you have as many teaspoons as you want stuffed cookies. Pop the tray in the freezer and leave the little mounds to freeze. When you make your cookie dough, take 50g/3tbsp, flatten it out, and add a frozen tsp of spread. Mould another piece of cookie dough over the top, pinching the dough together to make sure the spread is fully encased. Repeat, refrigerate the cookies for 30mins and then air-fry as the recipe states.

For more recipes from my book, you can either purchase it here or check out a few more here. Cause I love ya x