Eggless Chocolate Chip Cookies
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These Eggless Chocolate Chip Cookies are everything you love about the classic cookie recipe – soft centers, crisp edges, buttery, with loads of chocolate chips.
It’s way too easy to make chocolate chip cookies without eggs! You don’t need any special egg replacers or the all-too-common flax egg.
I used my classic chocolate chip cookie recipe as a base for these eggless chocolate chip cookies. The cookies are made the same way, except I omitted the eggs and used plain yogurt instead.
The yogurt makes the cookies unbelievably soft in the centers while allowing the edges to crispen.
This recipe is perfect for anyone with an egg allergy or if you just happen to run out of eggs. And this is a no-chill recipe, meaning you don’t need to allow to the dough to rest in the fridge for hours before baking.
You can heat treat the flour for this recipe to make an edible cookie dough that tastes phenomenal!
Why This Recipe Works
- The recipe is formulated so the dough doesn’t require refrigeration before baking. The ratio of flour to fat makes it so the dough can be baked right away without the cookies spreading too much.
- Whole milk yogurt is the egg replacement. It offers added fat and moisture to achieve similar results to the classic recipe.
What You Need
Ingredients
- Butter: You need one whole cup of unsalted butter. I prefer to use sweet cream butter and allow it to come to room temperature.
- Sugar: Just like my classic recipe these no egg cookies need both granulated and light brown sugar.
- Vanilla: I always prefer to use pure vanilla extract over the imitation kind.
- Yogurt: Look for plain whole milk yogurt and allow it to come to room temperature before using.
- Flour: All-purpose flour works best here.
- Salt: I use a whole teaspoon of salt in my chocolate chip cookie recipes.
- Baking soda: Baking soda allows the cookies to spread and aids in browning.
- Chocolate chips: I prefer semisweet chocolate chips but you can use anything from dark chocolate to milk chocolate.
Recommended Tools
- You will need a stand mixer with a paddle attachment or a handheld electric mixer.
- Good quality baking sheets ensure the cookies bake evenly.
- I love to use a 1.5 tablespoon cookie scoop to portion the dough. The cookies come out perfectly sized.
How to Make Eggless Chocolate Chip Cookies
These no-egg chocolate chip cookies come together in a matter of minutes!
Be sure to check out the full recipe and ingredient list below
- Mix the wet ingredients. Cream the butter and sugars together then mix in the vanilla and yogurt.
- Mix the dry ingredients. Whisk the flour, baking soda, and salt together.
- Combine the wet and dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and mix just until combined. Fold in the chocolate chips.
- Bake. Portion the dough into 1.5 tablespoon sized balls on a parchment-lined baking sheet. Bake the cookies until the edges are lightly browned. The centers will look underdone, but this is okay.
- Cool. Allow the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips For Success
- Bring the butter and yogurt to room temperature before starting the recipe. Room temperature ingredients blend more easily.
- This cookie dough requires no chilling. But, if you’d like to make it ahead, you can cover and refrigerate for up to 3 days before baking.
- The cookies will look puffy and underdone in the center when they come out of the oven. This is normal. They will deflate and continue to set as they cool on the baking pan.
Storage & Freezing
The cookie dough can be made and refrigerated for up to 3 days before baking. Bring to room temperature when ready to use.
The baked cookies will keep for up to 1 week stored in an airtight container at room temperature.
They can also be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight or warm slightly in the microwave.
Recipe Variations
While I made the cookies with semisweet chocolate chips, the possibilities are endless. Switch up the chocolate chips with a variety of mix in.
- Butterscotch: Replace the cup of chocolate chips with butterscotch chips.
- White chocolate coconut: Mix in 1 cup of toasted flaked coconut and 1 cup of white chocolate chips.
- M&M cookies: Replace the chocolate chips with m&m’s or use a combination of both.
- Chocolate chip salted caramel: Mix in 1 cup of chocolate chips and 1 cup of soft caramels cut into pieces. Sprinkle sea salt over the dough balls before baking.
- White chocolate cranberry: Mix in 1 cup of white chocolate chips and 1 cup of dried cranberries.
Eggless Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, packed
- 2 tablespoons plain yogurt, at room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (292 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In a larger bowl, cream the butter and both sugars together with an electric mixer at medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the yogurt and vanilla until well combined.
- In a separate bowl, combine the flour, baking soda, and salt with a whisk. Add all the flour mixture to the butter mixture and beat on low speed just until almost fully combined.
- Gently fold in the chocolate chips.
- Using a 1.5 tablespoon cookie scoop, scoop mounds of dough onto the prepared baking sheet spacing them 2 inches apart.
- Bake for 10-12 minutes or until lightly brown around the edges and just underdone in the center.
- Cool cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
Video
Notes
- Feel free to add more chocolate chips! Or save a few to press into the tops of the cookies as soon as they come out of the oven.
- Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue bake per recipe instructions.
- Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.