High fibre sticky toffee air fryer cookies
Curb your dessert cravings with these sweet and satisfying cookies – they're freezer-friendly too! Recipe and image from UK Flour Millers, fabflour.co.uk/easy-peasy-baking
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Makes 6 cookies
Ingredients
- 115g unsalted butter, softened
- 150g light brown sugar
- 185g wholemeal flour
- 50g instant porridge oats
- 1/2 tsp bicarbonate of soda
- 1 tsp flaky sea salt
- 100g dates, chopped and soaked in 2 tbsp boiling water
- 50g pecans, roughly chopped
- 200g dark chocolate, roughly chopped
Method
Step 1
Cream together the butter and light brown sugar, add the egg followed by the flour, oats, bicarbonate of soda and salt. Mix until large clumps start to appear.
Step 2
Mash the soaked dates roughly with a fork and then add to the dough along with the pecans and chopped dark chocolate, reserving a few chunks to place on top of your cookies.
Step 3
Bring the mixture together with your hands until a dough is formed, then divide the dough evenly into 6 portions (150g each). Roll each portion into a ball, flatten lightly
and place 2 chunks of chocolate into the top of each (you can freeze the dough at this point, if liked).Step 4
Preheat the air fryer to 180°C and bake the cookies (in batches, if needed) on circles of parchment paper for 15-20 minutes. Alternatively, bake in an oven preheated to 200°C/180°C fan/gas mark 6 for 15-20 minutes.
