So, rev up your air fryer for a small batch of cookies in minutes. This recipe makes about 9 cookies, and you can mix up the dough in a 2-cup measure. The cookies have a light caramel taste and a nice crunch from toasted, chopped almonds. The center of the cookies has a slight chew, and the edges are crispy. If you want crunchier cookies, no problem. Just give them an extra minute or two in the air fryer. These cookies are perfect with fruit, ice cream, or my new favorite, caramel pudding! See one of my earlier posts for the pudding recipe, which is low-fat, low-sugar, and high taste. In fact, the virtuous nature of the pudding leaves you plenty of leeway for cookies on the side!
Caramel Almond Air Fryer Cookies -- Makes about 9
4 tablespoons of softened butter
1/3 cup of brown sugar
1/2 teaspoon of vanilla
1/2 teaspoon caramel extract
1 egg yolk
1/8 teaspoon of salt
2 tablespoons of chopped, toasted almonds (toast them in the air fryer before you begin
the recipe)
1/2 cup of flour
1/8 teaspoon of baking soda
In a small bowl or measure, combine the butter, brown sugar, vanilla, egg yolk, and salt and mix them until everything is well incorporated. Stir in the toasted nuts, flour, and baking soda until combined. Cut small pieces of parchment paper about 6-inches square (or whatever will fit in your air fryer). Place 1 1/2 tablespoon portions of dough, two to a piece of parchment, and flatten out the dough slightly with your fingers so that each portion is about 1/2-inch thick. Place two of the cookies on their parchment sheets in the air fryer and cook them for 8-10 minutes or until golden brown. Carefully lift the parchment sheet with the baked cookies from the air fryer and let the cookies cool on their sheets for a few minutes. Repeat the process with the remaining dough/parchment sheets.
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