- Level
- very easy
- Total Time
- 25 mins
- Serves
- 32
Ingredients
- 1 cup
- unsalted butter, softened
- 128 g
- 1 ½ cups
- coconut sugar
- 192 g
- 2
- eggs
- 1 tablespoon
- vanilla extract
- 15 mL
- 3 cups
- gluten-free oat flour
- 384 g
- 2 teaspoons
- baking powder
- 10 g
- ½ teaspoon
- salt
- 3 g
- ½ cup
- unsweetened desiccated coconut
- 64 g
- 1 cup
- Glutino® Pretzel Twists, broken
- 128 g
- 2 cups
- semisweet chocolate chunks
- 256 g
- 2 cups
- Angie's BOOMCHICKAPOP® Sweet and Salty Kettle Corn
- 256 g
- flaky sea salt, optional
Directions
Step 1
Preheat the air fryer to 325°F (350°C) and line air fryer racks with parchment paper.
Step 2
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.
Step 3
Reduce speed to low and add oat flour, baking powder, salt and coconut. Beat until smooth. Stir in broken Glutino® pretzel twist pieces, chocolate chunks and Angie's BOOMCHICKAPOP® until well mixed.
Step 4
Divide and shape cookie dough into 2-tablespoon (16 g) balls and place on lined air fryer racks, 1-inch (2 cm) apart, pressing down to flatten slightly. Sprinkle with flaky sea salt, if using.
Step 5
Air fry cookies in batches until lightly browned, about 5 to minutes. Let cookies cool 2 minutes before removing to a wire rack to cool completely. Cookies can also be baked in a conventional oven at 350°F for 9 to 12 minutes.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.