The mini oat and chocolate cookies are tasty cookie balls enriched with nuts, perfect for dipping into milk at breakfast. For this recipe, I made lactose-free cookies and shaped small balls that I cooked in an air fryer; in the process, you will also find instructions for baking them in the oven. Once baked and cooled, you’ll be eager to dip them into milk!
For other tasty ideas:
Oat cookies with raisins and chocolate
Cookies with egg whites and oat flakes
Cereal for breakfast – Homemade recipes
5 breakfast sweets in an air fryer
For other recipes cooked in an air fryer, check out the special Air Fryer – Recipes and usage tips.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 40 Pieces
- Cooking methods: Air Frying, Oven
Ingredients
- 1 cup rolled oats
- 1 1/4 cup all-purpose flour
- Half packet baking powder
- 2 tbsp sugar
- 1/3 cup chocolate
- 1/2 cup nuts (hazelnuts, almonds, and walnuts)
- 1/4 cup honey
- 1/4 cup sunflower oil
- 1 egg
Tools
- Air Fryer
- Air Fryer Paper
Steps
To make the mini oat and chocolate cookies, combine the flour, rolled oats, and baking powder in a bowl.
Next, add the roughly chopped nuts and chocolate (chunks or chips) and mix.
In another bowl, beat the egg with the sugar, then add the oil and honey, continuing to mix until you get a smooth mixture.
Pour the liquid ingredients into the bowl with the dry ingredients and mix until you get a consistent mixture.
Cover the bowl with cling film and let it rest in the fridge for 30 minutes.
Then take the dough out of the fridge, and with your hands, form balls.
Place the mini cookies in the air fryer basket lined with parchment paper and cook in the air fryer, possibly preheated, at 356°F for 6-8 minutes, until golden.
Alternatively, place the cookies on a baking sheet lined with parchment paper and bake in the preheated oven at 356°F for 10 minutes, until golden.
Once cooked, let them rest for 5 minutes, then transfer them to a rack and let them cool completely. Enjoy!
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