Yogurt Chocolate Chip Cookies (Soft, Chewy & Egg-Free)

Yogurt chocolate chip cookies are a delicious twist on classic chocolate chip cookies. Made with creamy Greek yogurt instead of eggs, these cookies have a soft, chewy texture and plenty of sweet chocolate chips in every bite.
The recipe uses simple baking ingredients and takes just 25 minutes from start to finish. Greek yogurt adds moisture to the dough, while a combination of granulated sugar and light brown sugar gives the cookies their familiar sweetness. The result is an easy homemade treat for afternoon snacks, dessert, or whenever you’re craving chocolate chip cookies.
Because the dough is naturally sticky, there’s no need to roll it into individual balls. Simply drop tablespoon-sized portions onto a lined baking sheet, leave space between them, and bake until the edges turn golden brown.

Why You’ll Love These Yogurt Chocolate Chip Cookies

• No eggs required: Greek yogurt replaces eggs in this chocolate chip cookie recipe.
• Soft and chewy: The yogurt helps give the cookies a tender texture.
• Quick to prepare: The recipe takes only 15 minutes of prep and 10 minutes of baking time.
• Simple ingredients: Butter, sugars, yogurt, flour, and chocolate chips form the base of this easy dessert.
• Easy to portion: Drop spoonfuls of sticky dough onto the baking sheet without shaping individual cookie balls.

Ingredients You’ll Need

• Unsalted butter: Use room-temperature butter so it beats smoothly with the sugars.
• Granulated sugar: Adds sweetness to the cookie dough.
• Light brown sugar: Packed brown sugar contributes sweetness and complements the soft texture.
• Plain Greek yogurt: The key ingredient that makes these cookies egg-free while adding moisture. Regular yogurt can also be used.
• Vanilla extract: Adds classic chocolate chip cookie flavor.
• All-purpose flour: Gives the cookies their structure.
• Baking soda: Helps the cookies spread and bake properly.
• Salt: Balances the sweetness.
• Semi-sweet chocolate chips: Add chocolate flavor throughout the cookies.

How to Make Yogurt Chocolate Chip Cookies

Step 1: Prepare the Oven and Baking Sheets

Preheat the oven to 375°F. Line your baking sheets with parchment paper and set them aside.

Step 2: Beat the Butter and Sugars

In a large bowl, beat the room-temperature butter, granulated sugar, and packed light brown sugar until fluffy. Scrape down the sides and bottom of the bowl as needed so the mixture combines evenly.

Step 3: Add the Greek Yogurt and Vanilla

Mix the plain Greek yogurt and vanilla extract into the butter mixture until combined. These ingredients provide the moisture and flavor for the egg-free cookie dough.

Step 4: Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Add the flour mixture to the wet ingredients and beat until just combined. The dough will be very sticky, which is expected for this recipe.

Step 5: Fold in the Chocolate Chips

Gently fold the semi-sweet chocolate chips into the dough, distributing them throughout the mixture.

Step 6: Portion the Cookies

Drop the dough by the tablespoon onto the prepared baking sheets. Leave at least two inches between each portion to give the cookies room as they bake.

Step 7: Bake Until Golden

Bake for 9–12 minutes, or until the edges are golden brown. Keep an eye on the cookies toward the end of the baking time so you can remove them when the edges are ready.

Step 8: Cool Before Serving

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Allow them to cool fully before serving.

Tips for the Best Yogurt Chocolate Chip Cookies

• Use room-temperature butter: Softened butter is easier to beat with the sugars until fluffy.
• Measure the flour carefully: Too much flour can affect the texture of the cookies. Measure using a consistent method rather than packing flour tightly into the measuring cup.
• Don’t worry about sticky dough: The recipe’s dough is expected to be very sticky. Drop it by the tablespoon instead of trying to roll it by hand.
• Avoid overmixing: Once the flour mixture is added, mix only until the ingredients are combined.
• Leave enough space: Keep the dough portions at least two inches apart on the baking sheets.
• Watch the edges: The cookies are ready when the edges turn golden brown, usually within 9–12 minutes.
• Allow time for cooling: Resting the cookies on the baking sheet for 10 minutes helps them set before you move them to a wire rack.

Easy Variations

Use Regular Yogurt

Plain regular yogurt can be used instead of Greek yogurt, as noted in the recipe. The dough’s consistency may differ, so follow the same instructions and expect it to remain sticky.

Choose Your Chocolate Chips

The recipe calls for semi-sweet chocolate chips. Use the specified amount to keep the intended balance of cookie dough and chocolate.

Frequently Asked Questions

Are yogurt chocolate chip cookies egg-free?

Yes. This recipe does not use eggs. Plain Greek yogurt is mixed into the dough instead.

Can I use regular yogurt instead of Greek yogurt?

Yes. The recipe notes that regular yogurt can also be used.

Why is my cookie dough sticky?

The dough is naturally very sticky because of the recipe’s ingredients, including the yogurt. There’s no need to shape it by hand; simply drop it by the tablespoon onto the prepared baking sheets.

How long should I bake the cookies?

Bake them at 375°F for 9–12 minutes, or until the edges are golden brown.

How should I store these cookies?

Store the cookies at room temperature for up to four days.

How many cookies does this recipe make?

The recipe yields 36 cookies.

An Easy Egg-Free Cookie to Keep on Your Baking List

These yogurt chocolate chip cookies are a simple way to enjoy a familiar favorite without eggs. Greek yogurt, butter, and brown sugar create a soft cookie dough, while semi-sweet chocolate chips add plenty of chocolate flavor. With only 15 minutes of prep and a short baking time, they’re an easy homemade dessert to make whenever a cookie craving strikes.

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