Minutes Prep time: 60
Minutes Total time: 25
Servings: 32
Difficulty: Intermediate
1 cup unsalted butter, softened
1-1/2 cups coconut sugar
2 eggs
1 tablespoon vanilla extract
3 cups gluten-free oat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened desiccated coconut
1 cup Glutino® Pretzel Twists, broken
2 cups semisweet chocolate chunks
2 cups Angie's BOOMCHICKAPOP® Sweet and Salty Kettle Corn
flaky sea salt, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 37 mg | 4% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 34 mg | 11% |
| Total Fat | 14 g | 21% |
| Iron | 1 mg | 6% |
| Calories | 239 kcal | 12% |
| Sodium | 196 mg | 8% |
| Protein | 4 g | 7% |
| Saturated Fat | 8 g | 39% |
| Sugars | 17 g | 2% |
| Vitamin C | 0 |
Preheat air fryer to 325°F and line air fryer racks with parchment paper.
Beat butter and coconut sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs and vanilla until smooth, about 1 minute.
Reduce speed to low and add oat flour, baking powder, salt and coconut. Beat until smooth. Stir in Glutino® pretzel pieces, chocolate chunks and Angie's BOOMCHICKAPOP® until well mixed.
Divide and shape cookie dough into 2-tablespoon balls and place on lined air fryer racks, 1-inch apart, pressing down to flatten slightly. Sprinkle with flaky sea salt, if using.
Air fry cookies in batches until lightly browned, about 5 to minutes. Let cookies cool 2 minutes before removing to wire rack to cool completely. Cookies can also be baked in a conventional oven at 350°F for 9 to 12 minutes.
If you don't want to bake all the cookies at once, dough disks can be frozen and baked right out of the freezer, just increase cooking time by 2 minutes.
Gluten Free Air Fryer Kitchen Sink Cookies
