These peanut butter cookies in Air fryer are quick to make and satisfy your sweet tooth well. My kids love this recipe. Vegan and keto versions are shared.
Peanut butter is a delicious and healthy way to eat plant-based protein and healthy fats.
This is a 3 ingredient peanut butter cookies in air fryer recipe and needs only under 10 minutes to make.
It is a favorite with kids and adults alike.
You may also like homemade granola in air fryer and chocolate peanut butter made using Air fryer. These gluten free brownies and chocolate macaroon pie are a delicious treat as well.
I also love these maple walnut muffins. They are so easy to make and tasty too.
I enjoy making these crispy sugar cookies. These sugar sprinkle cookies are so much fun to make too.
Looking for keto cookies, you will love these low carb chocolate chip cookies.
Variations:
1. Keto: In case you are on a keto diet, you can substitute the sugar with powdered erythritol.
2. Healthier: I often substitute the sugar in the recipe with ripe mashed banana for better nutrition.
That helps with the binding as well.
Add a tablespoon or two of sugar in case you feel that the banana is not sweet enough.
3. No egg: You can make air fryer peanut butter cookies with no egg.
Use peanut butter, sugar and chia egg for a vegan version.
To make chia egg mix 1 tbsp. chia seeds with 2.5 tbsp. water.
Keep aside for 5 minutes to thicken slightly. Then use in place of egg.
Instructions
Take the 3 ingredients – peanut butter, sugar or substitute and egg or chia egg in a bowl.
I have shared the recipe of chia egg in the Variations under no egg version above.
Mix well to form the cookie dough.
I also add 1 tsp. vanilla extract for added flavor. It is optional.
Using an ice cream scoop or a spoon, take out one tsp. of cookie dough. Form a cookie shape.
Then add chocolate chips on top (optional).
Use a fork to flatten down the center a bit. This is done to ensure that the center cooks evenly.
Check out the video to see this in detail.
Now preheat the air fryer at 350 F or 180 C for 4 minutes.
Lay the prepared peanut butter cookies leaving gap between the cookies.
I use a parchment paper where I punch holes and lay the cookies on it.
Air fry at 350 F or 180 C for about 4-5 minutes. Air fry only till they are golden brown.
Check that the center is cooked by poking with a toothpick which should come out clean.
They may look undercooked but don’t wait for them to brown or they will go over and become crumbly (though still delicious).
Take them out. They will look soft but don’t worry they will harden after cooling down.
These cookies are nice and chewy.
Let them cool for 10 minutes. Now take them out and eat. They are delicious.
This is a really easy air fryer cookies recipe.
You can keep them in air tight container for upto 2 days at room temperature. In the fridge they get softer.
You can freeze them for upto 3 months in the freezer.
FAQs
I have noticed that if you cook them too long in the air fryer, they get drier and don't retain their form. You have to take them out when just golden brown.
With flour they are crisper and more cookie like. Without flour they are more chewy and softer. Either way they are delicious
When they look just golden brown or light brown on top, they are done. Poke with a toothpick in the center of the cookie. If it comes out clean, it is done. They will still look soft but they firm up when left to cool. Don't handle them before they are cool to avoid crumbling them.
If you cook them for longer, they lose their moisture and become crispier. Removing them when they still look soft makes them nice and chewy.
Yes you can. I often make my own peanut butter with just a touch of honey and a tsp. of oil. I have used that for making these cookies and they turn out pretty good.
You can add chopped nuts, chocolate chips, candies etc. to make them taste better.
Here's the recipe card:
📖 Recipe Card
Air fryer Peanut Butter Cookies
Ingredients
- 1 cup peanut butter use creamy or chunky
- ½ cup sugar or powdered erythritol for keto or low carb
- 1 chia egg or egg
Optional Add ons
- 1 tsp. vanilla extract optional
- 1 tbsp. chocolate chips optional
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Instructions
- This 3 ingredient peanut butter cookie is super easy to make.
- Take all the 3 ingredients – peanut butter, sugar or substitute and chia egg or egg in a bowl and mix well to form the cookie dough.
- To make chia egg mix 1 tbsp. chia seeds with 2.5 tbsp. water. Keep aside for 5 minutes to thicken slightly. Then use.
- I also add 1 tsp. vanilla extract for added flavor. It is optional.
- Using an ice cream scoop or a spoon, take out one tsp. of cookie dough. Form a cookie shape. Then add chocolate chips on top (optional). Use a fork to flatten down the center a bit. This is done to ensure that the center cooks evenly.
- Now preheat the air fryer at 350 F or 180 C for 4 minutes.
- Lay the prepared peanut butter cookies leaving gap between the cookies. I use perforated parchment paper so that the cookies do not stick to the air fryer basket.
- Air fry at 350 F for about 4-6 minutes. Air fry only till they are golden brown. They may look undercooked but don’t wait for them to brown or they will go over and become crumbly (though still delicious).
- Poke the center of the cookie with a toothpick. It comes out clean when the cookie is done.
- Take them out. They will look soft but don’t worry they will harden.
- Let them cool for 10 minutes. Now take them out and eat. They are delicious.
- You can store them in an air tight container for 2 days. If you keep them in fridge they tend to get soft.
- You can freeze them for upto 3 months.
- Do watch the video for a better understanding of the process.
Notes
2. I sometimes use 1 mashed banana in the recipe in place of sugar. You can add 1-2 tbsp. of sugar along with banana if the banana is not sweet enough to your liking.
3. For a vegan version, use chia egg in place of regular egg. To make chia egg mix 1 tbsp. chia seeds with 2.5 tbsp. water. Keep aside for 5 minutes to thicken slightly. Then use.
4. Do not air fry for too long. Just 4-5 minutes are enough. Your cookies will look golden brown and slightly underdone. You can poke a toothpick in the center of the cookie and it should come out clean. That shows that they are done.
5. They will also be soft. Let them cool for about 10 minutes and allow them to harden before handling them.
6. You can use add ons like chocolate chips or chopped nuts. Place the chocolate chips on top and not in the cookie dough before airfrying.
7. You can also add 1 tsp. of vanilla or almond extract to the cookie dough if you like.
8. These can be stored in an airtight container and kept at room temperature for about 2 days. They taste best fresh.
9. You can freeze the cookies for up to 3 months.
10. Do watch the video for a better understanding.
Nutrition
If you liked this recipe, I request you to leave a * star rating for it. Thanks.
Beth says
These are so yummy and delicious! My family and I absolutely love these cookies! I love using my air fryer! So quick and easy!
Rachna says
Thank you Beth!
Dannii says
I never would have thought to make cookies in the air fryer. These look delicious.
Charla says
I keep seeing all these yummy cookie and cake recipes that are made in the air fryer. I definitely need to get around to make some sweet treats using my air fryer. Thanks for the inspiration!
Rachna says
You're most welcome, Charla! Glad you liked the recipe.
Andrea says
Awesome peanut butter cookies in less than 15 minutes? I'm totally in!!
Rachna says
Thank you Andrea!
Katherine says
Oh wow, I hadn't thought to make cookies in the air fryer before! So much better than heating the oven. Yum!
Rachna says
You're welcome, Katherine. So much faster too.
Deborah Williams says
Want to know how many cookies the nutrition numbers are based on. Is that for just 1 cookie? And how many cookies does the recipe make?
Rachna says
The recipe makes 10 cookies. The nutrition information is for 1 cookie.
Lynn says
I have made two batches of peanut cookies I've never tasted anything so nice.
Thank you for your recipe.
Got to go more cookies on order.
Rachna says
So happy to hear, Lynn. I love these cookies too.
Suzanne says
How much Splenda would you use??
Rachna says
I haven't tested the recipe with Splenda.
Wendy says
I tried 3 variations of this recipe. The first batch were too big, tasted good though, not cooked enough inside. 180 for 5 mins.
2nd batch a little small for a little longer. 180 for 6 mins. better but still not cookie like.
3rd batch I added oatmeal, and make them even smaller , the best!! I think the oatmeal added more binding and more of a cookie. 180 for 5 mins.
Good recipe have to play around to what suits you. I like a little crunch to my cookie. Thank you for your Recipe
Rachna says
You're very welcome and thanks for sharing all your variations.