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–+ servings
stack of eggless chocolate chip cookies

Eggless Chocolate Chip Cookies (the best ever!)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 17 large cookies
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
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.

Ingredients

  • 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) flour see notes
  • 2 1/4 cups (383 grams) semi-sweet chocolate chips divided

Instructions

  • 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.
    3/4 cup + 2 tablespoons (196 grams) unsalted butter, 1 cup (200 grams) brown sugar, 1/2 cup (100 grams) granulated sugar
  • Beat in the yogurt and vanilla until well combined.
    1/2 cup (120 grams) Greek yogurt, 1 tablespoon vanilla extract
  • Sprinkle the baking soda and salt on top, beat until combined, and then add in the flour on low speed.
    1 teaspoon baking soda, 1 teaspoon salt, 3 cups (376 grams) flour
  • Stir in 1 3/4 cups of chocolate chips until combined (ignore the quantity below - it's a technical issue I can't fix).
    2 1/4 cups (383 grams) semi-sweet chocolate chips
  • Form 1/4 cup (75-gram) balls and press the remaining chocolate chips on top (ignore the quantity below - it's a technical issue I can't fix).
    2 1/4 cups (383 grams) semi-sweet chocolate chips
  • 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.

Air fryer directions:

  • 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.

Notes

  • For the flour, you can use all-purpose flour or for gluten-free, use 3 cups (414 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour.
  • 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.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 383kcalCarbohydrates: 48gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 28mgSodium: 211mgPotassium: 188mgFiber: 3gSugar: 28gVitamin A: 316IUCalcium: 39mgIron: 3mgNet Carbs: 45
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