Chocolate Lava Cookie in Airfryer (No Maida/No Sugar)
Chocolate Lava Cookie in Airfryer (No Maida/No Sugar)
Ingredients
- 27 grams ghee
- 24 grams jaggery
- 45 grams whole wheat flour
- 1/8 teaspoon baking soda
- 10 grams milk
- 1 dark chocolate chunk
- as needed chocolate chips
Instructions
- 1
In a small bowl, combine the ghee and jaggery. Whisk these two ingredients together until they are well combined and form a lighter, creamy mixture.
⏱️ 3 min
- 2
Add the whole wheat flour, baking soda, and milk to the bowl. Incorporate some chocolate chips into the mixture at this stage.
⏱️ 2 min
- 3
Mix all the ingredients thoroughly with a spatula or spoon until a soft dough forms.
⏱️ 3 min
- 4
Take the soft dough and flatten it into a disc shape in the palm of your hand.
⏱️ 1 min
- 5
Place one dark chocolate chunk in the center of the flattened dough.
⏱️ 1 min
- 6
Carefully gather the edges of the dough around the chocolate chunk and seal it completely, then roll the dough into a smooth ball.
⏱️ 2 min
- 7
Place the dough ball on a piece of parchment paper.
⏱️ 1 min
- 8
Press additional chocolate chips onto the top surface of the dough ball for garnish.
⏱️ 1 min
- 9
Carefully transfer the parchment paper with the cookie into an airfryer basket.
⏱️ 1 min
- 10
Bake the cookie in a preheated airfryer at 150 degrees Celsius for 10-14 minutes, or until it is baked through. (Alternatively, for an Oven: Bake at 180 degrees Celsius at convection mode for 10-13 minutes. For an OTG: Bake at 170 degrees Celsius for 15 minutes with both rods on.)
⏱️ 14 min•🌡️ 150
- 11
Once baked, remove the cookie from the airfryer (or oven) and serve it warm or hot, either by itself or accompanied by ice cream.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Lava Cookie in Airfryer (No Maida/No Sugar)
- 27 grams ghee
- 24 grams jaggery
- 45 grams whole wheat flour
- 1/8 teaspoon baking soda
- 10 grams milk
- 1 dark chocolate chunk
- as needed chocolate chips
Instructions
- 1
In a small bowl, combine the ghee and jaggery. Whisk these two ingredients together until they are well combined and form a lighter, creamy mixture.
⏱️ 3 min - 2
Add the whole wheat flour, baking soda, and milk to the bowl. Incorporate some chocolate chips into the mixture at this stage.
⏱️ 2 min - 3
Mix all the ingredients thoroughly with a spatula or spoon until a soft dough forms.
⏱️ 3 min - 4
Take the soft dough and flatten it into a disc shape in the palm of your hand.
⏱️ 1 min - 5
Place one dark chocolate chunk in the center of the flattened dough.
⏱️ 1 min - 6
Carefully gather the edges of the dough around the chocolate chunk and seal it completely, then roll the dough into a smooth ball.
⏱️ 2 min - 7
Place the dough ball on a piece of parchment paper.
⏱️ 1 min - 8
Press additional chocolate chips onto the top surface of the dough ball for garnish.
⏱️ 1 min - 9
Carefully transfer the parchment paper with the cookie into an airfryer basket.
⏱️ 1 min - 10
Bake the cookie in a preheated airfryer at 150 degrees Celsius for 10-14 minutes, or until it is baked through. (Alternatively, for an Oven: Bake at 180 degrees Celsius at convection mode for 10-13 minutes. For an OTG: Bake at 170 degrees Celsius for 15 minutes with both rods on.)
⏱️ 14 min•🌡️ 150 - 11
Once baked, remove the cookie from the airfryer (or oven) and serve it warm or hot, either by itself or accompanied by ice cream.
⏱️ 1 min