Mary Berry Air Fryer Oat Cookies Recipe – A Classic Bake Made Quicker

Mary Berry always makes baking feel calm, simple, and achievable — so I wanted to bring that same “classic with comfort” energy to an air fryer oat cookies recipe. My first attempt came out more like little oat clusters (I hadn’t flattened them enough), but after a few adjustments, these became beautifully golden and just the right amount of chewy.

These cookies taste like something you’d serve with an afternoon cup of tea, but with the modern convenience of a 10-minute bake in the air fryer. If you love timeless flavours with an easy method, this one is a keeper.

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Why This Recipe Works (Mary Berry–Style)

• Wholesome oats + gentle sweetness create a classic, homely flavour.
• Air fryer heat gives faster caramelisation for crisp edges.
• Melted butter keeps the cookies tender, true to Mary Berry’s rich-but-simple baking style.
• Minimal handling keeps them soft — Mary Berry always warns against overmixing.

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INGREDIENTS (with notes)

• Rolled oats – Add texture and that proper rustic crumb.
• Whole wheat flour – A bit heartier and very Mary Berry.
• Brown sugar – Brings in a warm, caramel note.
• Melted butter – Use real butter for best flavour.
• Egg – Helps bind while keeping softness.
• Cinnamon – Not too much; just a hint for warmth.
• Vanilla extract – Enhances the sweetness gently.
• Optional raisins/walnuts – Classic Mary Berry additions for texture.

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Mary Berry–Approved Variations

(Only sharing the ones that held up in testing.)

• Vegan-friendly: Coconut oil + flax egg; softer texture but still lovely.
• Gluten-free: Works with GF flour; check at 7 minutes as they brown faster.
• Mixed spice version: A ¼ tsp of mixed spice feels very traditional.
• Chocolate chip: Not classic Mary Berry, but very delicious.

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Mistakes I’ve Made (and Fixed)

Issue	Why It Happened	The Fix
Crumbly cookies	Too much flour	Weigh your flour or spoon-and-level
Pale tops	No preheating	Always preheat the air fryer
Hard cookies	A minute too long	Start checking at 8 minutes
Over-spreading	Butter too warm	Let butter cool before mixing

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HOW TO MAKE MARY BERRY AIR FRYER OAT COOKIES

1. Preheat air fryer to 160°C (320°F).
2. Combine dry ingredients – oats, flour, salt, cinnamon, baking powder.
3. Mix wet ingredients – egg, vanilla, brown sugar, cooled melted butter.
4. Combine gently – mix just until no dry streaks remain.
5. Rest dough for 5 minutes – helps oats absorb moisture.
6. Shape into balls and flatten lightly.
7. Line air fryer with parchment (poked with holes).
8. Bake 8–10 minutes until edges turn golden.
9. Cool on rack — they firm up as they cool.

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Tips From My Test Batches

• Rotate the basket halfway if your air fryer browns unevenly.
• Parchment gives a better base than silicone mats.
• Flattening lightly is key — too much and they over-spread.
• For raisins, soak them in warm water for 5 minutes first; they stay plump.

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Storage

• Room temp: Airtight tin, up to 3 days.
• Freezer: 1 month, thaw at room temp.
• Reheat: 3–4 mins at 150°C in air fryer.

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FAQs

Q: Can I bake Mary Berry oat cookies in an air fryer?
Yes. Air fry at 160°C for 8–10 minutes for crisp edges and a soft centre.

Q: How do I stop my oat cookies over-spreading?
Ensure the melted butter has cooled and let the dough rest for 5 minutes before shaping.

Q: Can I make Mary Berry–style oat cookies without eggs?
Yes — replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water). The cookies will be softer but still delicious.

Q: Should oat cookie dough be chilled before air frying?
Not required, but chilling for 10–15 minutes helps if you’re adding chocolate chips or want a slightly thicker cookie.

Q: Are rolled oats or quick oats better for air fryer cookies?
Rolled oats work best for structure and chew. Quick oats make the cookies softer and less textured.

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Other Similar Recipes

• Mary Berry Oat and Raisin Cookies Recipe
• Mary Berry Chocolate Chip Oat Cookies

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