Ingredients

½ cup unsalted butter, room temperature
½ cup coconut sugar
¼ cup cane sugar
1 large egg, room temperature
½ teaspoon vanilla extract
1 cup all-purpose flour, spooned and leveled
¼ cup rolled oats
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips, plus more for topping

Directions

Add the butter and sugars to a large mixing bowl and use an electric mixer to cream together.

Beat in the egg and vanilla until creamy and lightened in color.

Whisk together the flour, oats, baking soda and salt. Gradually beat into the wet mixture until just combined.
Stir in the chocolate chips.

Use a 1.5 tablespoon cookie scoop to portion out the cookie dough balls and arrange them on a baking sheet or large dish lined with parchment paper. Place a few additional chocolate chips on the tops of each cookie (optional).

Cover and chill for a few hours, or overnight for best results.

Line your air fryer basket with parchment paper. (You can buy parchment paper with holes in it specifically made for air fryers).

Place the cookie dough balls in the basket in a single layer, about 2 inches a part.

Air fry on 290F for 10 minutes, or until the edges are set and the tops are golden brown.

Let cool in the air fryer basket for 10 minutes before transferring to a wire rack to cool completely.

Repeat with remaining cookie dough. (You’ll need to air fry in at least 3-4 batches).