Scoop Cookies Recipe

Step 1: Cream Butter and Sweetener

• Mix 93g room temperature butter with 120g Nola sweetener until well combined.

Step 2: Add Wet Ingredients

• Add 52g egg, 5g liquid vanilla, and 5g date molasses to the butter mixture and mix well.

Step 3: Add Dry Ingredients

• Add 130g flour, 3g cornstarch, 2g baking soda, and 2g baking powder to the wet mixture and combine thoroughly.

Step 4: Portion the Dough

• The total dough weight is 398g. Divide into 8 portions, each weighing 48g.
• For each portion, add 12.5g chocolate as filling.

Step 5: Freeze the Dough

• Place the cookie dough portions in the freezer for at least 2 hours.

Step 6: Bake in Air Fryer

• Preheat air fryer to 175°C.
• Bake cookies for 8 minutes without moving them.

Step 7: Cool and Add Toppings

• Let cookies cool in place.
• Remove and add any desired toppings.

Enjoy your cookies! ❣️