Passover almond and chocolate chunk cookies in air fryer

• soft light‑brown sugar↗60 g
• fine sugar60 g
• vanilla essence↗½ tsp
• egg↗1

  beaten

• almond flour↗180 g

  or ground almonds (or half of each)

• potato flour↗80 g
• kosher baking powder↗½ tsp
• kosher baking soda↗¼ tsp
• dark chocolate without milk↗100-150 g

  chunks or chips

Step-by-step instructions

1. 1

   In a medium bowl, combine the light‑brown sugar, fine sugar, vanilla essence, and the beaten egg.

2. 2

   In a separate bowl, combine almond flour, potato flour, kosher baking powder, kosher baking soda, and a pinch of salt; mix until uniform.

3. 3

   Add the dry mixture to the wet ingredients and stir until the dough becomes smooth. Fold in the chocolate chunks and distribute them evenly throughout the dough.

4. 4

   Preheat the air fryer to 170 °C. Place a parchment sheet in the basket, fitting without folds, and pierce it with a few small holes using a knife tip to allow air circulation.

5. 5

   While the air fryer heats, shape the dough into balls weighing about 40 g using a tablespoon, and place them on the prepared sheet, gently pressing them to flatten slightly.

6. 6

   Bake for 12–15 minutes at 170 °C, checking after the 12th minute. The cookies are done when the tops turn golden‑brown and the bottoms light‑golden. Transfer them to a cooling rack (you can leave the sheet under the cookies as they are still soft). Let them cool and firm for at least 10 minutes, then repeat the process with the remaining dough.

7. 7

   Store the finished cookies in an airtight container – they will stay fresh for 3–5 days.