Madhuram's Eggless Cooking

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Chocolate Chip Yogurt Cookies

Modified: by · 2 Comments.

5 from 1 vote
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Chocolate Chip Yogurt Cookies
I have a lot of chocolate chip cookie recipes on the blog already, that uses Ener-G egg replacer, flax meal, applesauce, sweetened condensed milk, etc as an egg substitute.

Egg Free Chocolate Chip Yogurt Cookies
I mostly use Ener-G egg replacer as an egg substitute in cookie recipes because it works the best in my opinion. The drawback is, this egg replacer powder is not available in many places outside North America and when people ask me what to substitute instead of it and I usually suggest flax meal or applesauce. Using yogurt makes it easy for everyone to bake chocolate chip cookies without eggs.

Eggless Chocolate Chip Yogurt Cookies
Of course, these chocolate chip yogurt cookies won't be crispy because of the moisture content of yogurt. So if you are looking for a soft, chewy, no egg chocolate chip cookie recipe, this is the one for you.

Recipe

Chocolate Chip Yogurt Cookies

Chocolate Chip Yogurt Cookies

Madhuram
Looking for an easy, eggless chocolate chip cookie recipe? Try this simple recipe using yogurt as an egg substitute and bake soft and chewy chocolate chip cookies without eggs.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Course Cookies
Cuisine American
Servings 24 Cookies
Calories 95 kcal
Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

  • ½ cup white granulated sugar
  • ½ cup brown sugar, firmly packed
  • ½ cup unsalted butter, softened
  • ½ cup plain yogurt (I used 2%)
  • 1 and ½ teaspoons vanilla extract
  • 1 and ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ - 1 cup semi-sweet chocolate cups

Instructions

  • Preheat oven to 375F/190C.
  • In a large bowl, cream together the sugars and butter until light and fluffy.
  • Add yogurt and vanilla extract; beat well.
  • Stir in the flour, baking soda and salt; mix well.
  • Mix in the chocolate chips.
  • If you think the batter is a bit sticky. Chill the cookie dough in the refrigerator for about 30 minutes.
  • Then use a tablespoon to scoop out the dough and drop onto ungreased cookie sheets 2 inches apart.
  • Bake for 10-12 minutes or until light golden brown.
  • Remove the cookie sheet/s from the oven and place it on cooling rack/s. Leave the cookies undisturbed for 5 minutes and then remove the cookies from the cookie sheet and let it cool on the wire rack for it to cool completely before storing it.

My Notes

  1. Once I made the cookie dough I felt that it was a bit sticky and as always test baked 2 cookies and saw that it spread a lot. So I chilled the dough in the refrigerator for about 30 minutes and then baked it. The cookies were just perfect. So always test bake cookies and then decide.

Nutrition

Serving: 24gCalories: 95kcalCarbohydrates: 5.5gProtein: 0.6gFat: 7.9gSaturated Fat: 5gCholesterol: 21mgSodium: 56mgPotassium: 19mgFiber: 0.1gSugar: 3.8g
Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!

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    All commentsI made this

  1. Kari says

    5 stars
    I really wanted cookies but had already borrowed eggs from my neighbor so I needed an eggless recipe. This one delivered! The first batch I made as written but with Bob's Red Mill 1 to 1 gluten free flour and they turned out PERFECT. This is now my go to chocolate chip cookie recipe for sure

    Reply

    • Madhuram says

      Thank you very much for the feedback, Kari. It's great to know that this recipe works well with gluten-free mix too.

      Reply