Jerrelle Guy, a renowned recipe developer, explores the concept of bakeless cookies, offering innovative methods using common kitchen tools such as microwaves and air fryers. She emphasizes that while microwaves present a quick and easy solution, bakers must ensure the dough is microwave-safe, avoiding raw eggs and untreated flour. The key to success lies in using baking powder for leavening and considering alternative flours and binding agents. However, the final result will be softer and more cake-like compared to traditional oven-baked cookies, requiring a shift in expectations for texture.
Dough can be cooked in an air fryer, on the stovetop, in a waffle iron, microwave, and even [in] an Instant Pot - they all work, just with different cook times and textural outcomes.
The easiest method would arguably be the microwave, but it comes with caveats - you'll need to use a microwave-safe dough (one without raw eggs or untreated flour).
Baking powder is the only leavening agent you need to get microwave cookies to rise. Creamed butter and sugar are sticky and fluffy enough to serve as binding agents.
Because microwaves don't use dry heat, you'll get a softer, more cake-like cookie than traditional oven-baked cookies, requiring adjusted expectations.
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