These eggless chocolate chip cookies use Greek yogurt in place of the eggs and are wonderfully chewy on the inside with crispy edges. With tested gluten-free, vegan and dairy-free options.
What’s so cool about this recipe is that you don’t even need egg replacers like chia or flax eggs. They’re perfect for when you run out of eggs or are just looking to not use any eggs at all.
We just love my Air Fryer Chocolate Chip Cookies and while they already have an egg-free option, I know most people don’t have chia seeds sitting around for the chia egg option.
So today I bring you eggless chocolate chip cookies – and they can be made in the oven or the air fryer!
Just your basic chocolate chip cookie ingredients, minus the egg and with Greek yogurt in its place!
Keep reading for more info about the dairy-free/vegan version.
- Greek yogurt
- Brown sugar
- Granulated sugar
- Vanilla extract
- Baking soda
- All-purpose flour or Bob’s Red Mill 1-to-1 Gluten-free Baking Flour
- Semi-sweet chocolate chips
How to make them
This is a super easy and basic (but delicious!) cookie recipe.
Beat together the sugar and butter. Yes, it’s a lot of sugar, but if you want delicious cookies, it’s just what you have to do. ;)
Add in the vanilla and that magical Greek yogurt.
Then beat in the baking soda and salt. When you stir them into the wet ingredients, they get incorporated perfectly.
So there’s no need to get out an extra bowl to mix together the flour, baking soda and salt separately.
Now you stir in the flour but just until it comes together. You don’t want to overmix it because that can make the cookies cakey.
These cookies have the perfect texture and we don’t want to ruin that!
And now the chocolate chips! But save some to top the cookie dough balls.
In reality, I just dump them all in. But if you’re after picture-perfect cookies, then you need to press some of the chips on top of the dough balls.
Form into cookie dough balls, place them on the prepared baking tray, bake and enjoy!
If you’re using an air fryer (which I highly recommend in the hot summer months), preheat the air fryer to 320 °F (160 °C). Line the basket with parchment paper and poke a few holes for better circulation.
Then bake for 9-13 minutes or until golden brown (for more tips on baking cookies in an air fryer, see the link above.)
How to make them in advance and freeze
You can make the dough and refrigerate it for 2 days. You can also freeze it for 2 months.
If you’d like to freeze the dough, I recommend rolling the dough into balls and putting them on a parchment-lined baking sheet that will fit in your freezer.
Let them freeze solid, which will take a few hours, and then place the balls into a Ziploc bag for future cookie cravings.
You can also form a disc with the cookie dough, wrap in plastic wrap and then let it thaw overnight in the freezer. That’s the easiest and safest way.
Thawing cookie dough in the microwave can be messy because of melting chocolate chips, but if you want to do that, then remove it from the plastic wrap, place it on a plate, and defrost at 30%, checking often.
When I check, I like to remove the dough around the edges that is already thawed so that the dough on the inside thaws more quickly.
Before today’s recipe, I had made several other egg-free chocolate chip cookies recipes.
First, I tried the ones that use cream cheese in place of the egg. They were too cakey.
Then I baked the ones that just don’t use anything in place of the egg. They just use basic chocolate chip cookie ingredients but without the egg or any kind of binder.
I had wondered how that’d work without any kind of binder and the answer is – not well. ;) They were crumbly and seemed super, super sweet.
Greek yogurt was the clear winner of everything I’d tried. My husband actually prefers this version over the version with the eggs.
Like in the eggless brownies recipe, I had to reduce the amount of fat from the original recipe. The Greek yogurt adds quite a bit of fat, and if you don’t reduce the amount of butter in the cookies, they come out greasy and flat.
Other than that, the recipe’s the same! I just used ½ cup of plain Greek yogurt in place of the two eggs, and I reduced the butter by 2 tablespoons.
Just like in my eggless brownies recipe, I don’t recommend using low-fat yogurt and then adding in extra fat. It might work, but I wouldn’t recommend it because it will almost certainly fail, and I’m 99.9% sure it won’t be as tasty as the recipe we have here.
And if you didn’t know this already, full-fat yogurt has nutritional advantages over low-fat! Plus it tastes better. ;)
How to choose the best Greek yogurt
First, you’ll want to read the labels. Make sure there is no sugar added or you’ll have some very sweet cookies.
Your best option is full-fat, plain Greek yogurt.
Full-fat, plain Greek yogurt options:
Here are a few that are readily available:
- Maple Hill Creamery Greek Yogurt is available online through their website or Amazon. It can also be found at Walmart, HEB, Central Market and Albertsons.
This yogurt has only 2-ingredients: grass-fed milk and live cultures. It costs a little more but has omega-3s and linoleic acids because the cows are grass-fed. These benefits help prevent heart disease, inflammation, and some cancers. If you love yogurt and not only for these cookies, this brand seems to be a good one.
- Chobani Whole Milk, Plain Greek Yogurt, costs around $5 and can be found online, Target, Walmart and Kroger. The company is proud of its product and states that this yogurt has no artificial flavors, preservatives or sweeteners.
It’s an excellent source of protein, gluten-free, kosher certified, and vegetarian-friendly. It also contains live, active cultures, is natural and GMO-free. Plus, it doesn’t have modified corn starch or fructose syrup. Sounds perfect for these cookies.
- Stonyfield Organic Plain Greek Yogurt is easy to find at Walmart, Amazon, Target, Kroger and Whole Foods. It’s made with live, active cultures, it’s organic and non-GMO.
Organically, pasture-raised cows will not have hormone or antibiotic treatments like non-organically raised cows, so what’s good for them is also good for us.
- Dannon Oikos is another reasonable choice for Greek yogurt, but for these cookies, I wouldn’t recommend it because it contains sugar, although it states it’s low in sugar. Maybe if it has just a touch, it would be fine. For my taste, adding any additional sugar would most likely make these cookies way too sweet.
Be aware, not all full-fat yogurts are the same. Walmart has a Great Value Plain Greek Yogurt but one reviewer pointed out that it says it’s made with whole milk, but the ingredients list ‘nonfat milk cream’.
The reviewer points out that the label is misleading: removing the cream to make it nonfat, and then adding some cream back doesn’t make it whole milk. I suppose you could try it, but with so many other options, I doubt it would be necessary.
Can I use vanilla Greek yogurt?
If there’s just a tad bit of sweetener in your vanilla Greek yogurt, I think the cookies would probably be fine. But these cookies are already the perfect sweetness. If you add even more sugar, the cookies would likely be too sweet.
Can I use eggs in place of the Greek yogurt?
If you’d like to do that, please see the original Air Fryer Cookies recipe (linked to at the beginning of the recipe).
I’ve made these cookies with Bob’s Red Mill 1-to-1 Gluten-free Baking Flour in place of the all-purpose flour. The result is kind of sandy. If you want your cookies to have 100% the same texture as the non-gluten-free version, this isn’t the cookie recipe for you.
They’re still delicious! Just sandy.
I’m pretty sure you wouldn’t have better luck with a different type of gluten-free flour blend. I’m also sure that buckwheat, oat flour, and other gluten-free flours won’t work either.
I do have a paleo version of these cookies, these Paleo Air Fryer Cookies, and they have an eggless option. And that paleo version, with chia eggs, is better than the gluten-free version using a 1-to-1 baking mix.
So definitely go check those out if you need something gluten-free! Oh, and if you don’t have an air fryer, no problem I’ve included conventional oven directions.
If you don’t have the arrowroot or tapioca for that recipe, I also have these Paleo Chocolate Chip Cookies, which use almond + coconut flours, and these Coconut Flour Cookies + Almond Flour Chocolate Chip Cookies.
Dairy-free and vegan option
I tried these with coconut milk yogurt, which is quite thick, and the kind I used was 7.7% fat. The cookies didn’t end up having any coconut flavor at all. I don’t recommend using a runny yogurt or a low-fat yogurt.
Instead of butter, I used 3/4 cup + 1 tablespoon of refined coconut oil. You can also use unrefined coconut oil if you don’t mind some coconut taste.
You can also use vegan butter in place of coconut oil, but then you’d need to use the amount of butter called for in the recipe (so 14 tablespoons instead of 13).
And of course, you need to use dairy-free/vegan chocolate.
If making this version, you need to flatten the cookies a little bit because they don’t spread as much as the regular version.
It worked great! You can find the notes for the vegan version at the bottom of the recipe box.
The air fryer cookie recipe that I used to create this eggless cookies recipe was adapted quite heavily from this Epicurious recipe. I used 1 cup less sugar (the cookies are still a normal sweetness!), 1 fewer egg, and 1/2 teaspoon less of both salt and baking soda. And I doubled the vanilla.
The result is a chewier, thicker and tastier cookie.
Other eggless desserts:
If you made it this far, you’re probably looking for more eggless desserts and I happen to have some handy.
- This Eggless Cheesecake is just as creamy and delicious as a traditional version. And it has the most amazing cookie crust!
- These Vegan Oatmeal Cookies taste just like traditional oatmeal cookies, but are eggless! Plus, these cookies can be made gluten-free, whole wheat or with all-purpose flour.
- These No-bake Cookies without Peanut Butter are perfectly simple to make. They’re oat-based and incredibly chewy and ultra-chocolaty.
- Or try these Peanut Butter No-bake Cookies – they take minutes to make and have caramel-like texture.
- These Vegan Peanut Butter Cookies are amazingly chewy and have loads of peanut butter flavor. They’re also grain-free and gluten-free with paleo and keto options.
- This Vegan Fudge is super creamy and tastes just like traditional fudge! It’s easy to make and stays solid at room temperature!
- If you like peanut butter, you can also try this Vegan Peanut Butter Fudge. It’s maple-sweetened which gives it a slightly caramel-like texture!
I hope you will love these eggless chocolate chip cookies! If you decide to make these cookies, I would love to see pictures 📸! Just tag #texanerin on Instagram, Facebook, and Twitter so I can easily find them. And don’t forget to follow me on Pinterest where you will get daily pins of your favorite recipes. Enjoy!
Eggless Chocolate Chip Cookies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 17 large cookies
See recipe notes for vegan/dairy-free version!
- 3/4 cup + 2 tablespoons (196 grams) unsalted butter
- 1 cup (200 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 grams) Greek yogurt
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (376 grams) all-purpose flour OR for gluten-free, use 3 cups (414 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour
- 2 1/4 cups (383 grams) semi-sweet chocolate chips, divided
- Preheat the oven to 350 °F (175 °C). Line a baking sheet with a piece of parchment paper.
- In a large mixing bowl with a stand mixer, beat together the butter, brown and granulated sugars until light and fluffy.
- Beat in the yogurt and vanilla until well combined.
- Sprinkle the baking soda and salt on top, beat until combined, and then add in the flour on low speed.
- Stir in 1 3/4 cups of chocolate chips until combined.
- Form 1/4 cup (75-gram) balls and press the remaining chocolate chips on top.
- Place 4" apart on the prepared baking sheet.
- Bake for 12-16 minutes or until lightly browned around the edge.
- Let cool completely on the baking sheet.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Preheat the air fryer to 320 °F (160 °C). Line the basket with parchment paper and poke a few holes for better circulation. Then bake for 9-13 minutes or until golden brown.
Air fryer directions:
- For a vegan and dairy-free version, use coconut milk yogurt. The kind I used was 7.7% fat. I don't recommend using runny yogurt or low-fat yogurt.
Use 3/4 cup + 1 tablespoon (182 grams) of refined coconut oil. You can also use unrefined coconut oil if you don't mind some coconut taste. You can also use vegan butter in place of coconut oil, but then you'd need to use the amount of butter called for in the recipe (so 14 tablespoons instead of 13).
Use dairy-free/vegan chocolate.
Flatten the cookies a bit because they don't spread as much as the non-vegan version.