Easy & Healthy-ish Air Fryer Kitchen Sink Cookies

I’ve been on somewhat of a health kick lately but one thing I just can’t kick is my love for all things sweet. If you know me, then you know I LOVE my treats and even though I’m trying my darnedest to eat better and lighter, I refuse to go without my daily dose of dessert. What I mean is that instead of indulging and splurging, I’m simply eating smarter and that includes finding healthier alternatives to sweet treats I know and love like cookies!

I was thrilled the moment the recipe for these gluten-free air fryer cookies came into my life. Made with oat flour, coconut sugar, and my fave popcorn brand ever Angie’s BOOMCHICKAPOP®, you can enjoy these little morsels in no time because they cook lightning fast in the air fryer. However, you can also make them in a conventional oven!*


  • 1 cup unsalted butter, softened
  • 1-1/2 cups coconut sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups gluten-free oat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened desiccated coconut
  • 1 cup gluten-free pretzels, broken
  • 2 cups semisweet chocolate chunks
  • 2 cups Angie’s BOOMCHICKAPOP® Sweet and Salty Kettle Corn
  • flaky sea salt, optional


  1. Preheat air fryer to 325°F and line air fryer racks with parchment paper.
  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.
  3. Reduce speed to low and add oat flour, baking powder, salt and coconut. Beat until smooth. Stir in pretzel pieces, chocolate chunks and Angie’s BOOMCHICKAPOP® until well mixed.
  4. Divide and shape cookie dough into 2-tablespoon balls and place on lined air fryer racks, 1-inch apart, pressing down to flatten slightly. Sprinkle with flaky sea salt, if using.
  5. Air fry cookies in batches until lightly browned, about 5 to 8 minutes. Let cookies cool 2 minutes before removing to wire rack to cool completely.

*Cookies can also be baked in a conventional oven at 350°F for 9 to 12 minutes. If you don’t want to bake all the cookies at once, dough disks can be frozen and baked right out of the freezer, just increase cooking time by 2 minutes.

Recipe courtesy of Angie’s BOOMCHICKAPOP®

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