Air Fryer Chocolate Chip Cookie Bars

Instructions:

1. Line the bottom and sides of a 6-inch round or square cake pan with parchment paper, leaving a slight overhang for easy removal.
2. In a medium bowl, cream together 115g softened unsalted butter and 65g coconut sugar until the mixture looks pale and fluffy.
3. Stir in 1 large room-temperature egg, 50g maple syrup, and 1 tsp vanilla extract until the batter is smooth and glossy.
4. Gently fold in 155g almond flour, 1/2 tsp baking soda, and 1/4 tsp sea salt. Stir only until no white streaks remain.
5. Fold in 130g dark chocolate chips.
6. Press the dough evenly into the prepared pan, using the back of a spoon to smooth the top.
7. Place the pan into the air fryer basket and bake at 320°F (160°C) for 12–15 minutes.
8. Remove the pan when the edges are a chestnut brown brown, but the center still has a slight jiggle and looks underdone.
9. Let the bars rest inside the pan for 10 minutes to allow the residual heat to set the center before slicing into 9 bars.