These egg-free chocolate chip cookies have it all – crispy edges, a chewy center, lots of gooey chocolate, and a hint of flaky sea salt. They're decadent and irresistible, but also easy to make and ready in just 35 minutes!

Some days are meant for curling up on the couch with a chocolate chip cookie and a super creamy almond butter latte or a nutella latte.

a stack of Egg-Free Chocolate Chip Cookies

These egg-free chocolate chip cookies are everything a chocolate chip cookie should be. They're soft and chewy on the inside and a tiny bit crunchy around the edges. With big chunks of chocolate throughout and tasty little nuggets of salt, they're the perfect salty-sweet combo that will delight you with every bite.

They're also easy to make and use simple ingredients you'll find in your pantry. We use greek yogurt instead of eggs, and the results are amazing!

Why you'll love these egg-free chocolate chip cookies

These cookies will satisfy any sweet tooth. Here's why you'll love them:

  • They're soft and chewy in the center, and crunchy around the edges
  • They're made with simple, wholesome ingredients
  • They're salty and sweet
  • They're easy to make
  • They're completely egg-free!
Egg-Free Chocolate Chip Cookies piled high on a plate

Ingredients you'll need

This is everything you'll need to make these egg-free chocolate chip cookies:

  • Flour
  • Baking soda
  • Baking powder
  • Sea salt
  • Butter
  • Sugars (brown and granulated)
  • Vanilla extract
  • Greek yogurt
  • Dark chocolate
  • Maldon (or flaky) sea salt
4 pictures showing how to make Egg-Free Chocolate Chip Cookies

How to make egg-free chocolate chip cookies

It's simple to make these egg-free chocolate chip cookies by following a few simple steps:

  1. Start by preheating your oven and preparing your baking sheets. Then, whisk the flour, baking powder, baking soda, and salt in a medium-sized bowl.
  2. In a separate large bowl, beat the butter, brown sugar, granulated sugar, and vanilla with an electric mixer until light and fluffy. Add the yogurt and blend again. Then, with the mixer on low speed, add the flour mixture until just incorporated, and fold in the chocolate chunks.
  3. Scoop the dough (about two tablespoons at a time) and place them on the baking sheets. Gently flatten, then sprinkle a little sea salt over each cookie.
  4. Bake the cookies for 10 to 12 minutes, until the edges are lightly golden brown and the centers puff up. Remove the cookies from the oven and let them cool slightly before transferring them to wire racks.

Full recipe instructions are in the recipe card below.

Egg-Free Chocolate Chip Cookies fresh out of the oven

FAQS

Can I make them gluten-free?

We've only tested this recipe with regular all-purpose flour so we can't guarantee results, but you could try it with your favorite gluten-free flour blend.

How long do these egg-free chocolate chip cookies keep?

They will last up to a week when stored in an air-tight container at room temperature.

Can I freeze them?

Definitely! Bake them first and freeze them for up to 3 months. Or for fresh baked cookies, freeze the dough in cookie-sized balls on a parchment paper-lined baking sheet. Once the cookie dough is frozen, put it into a freezer bag. When the craving strikes, put a few cookies on a baking sheet while your oven heats then bake them for 12 minutes.

When to serve egg-free chocolate chip cookies

These egg-free chocolate chip cookies are the perfect mid-afternoon pick-me-up. Enjoy one (or a few) with your afternoon tea or coffee, or a cold glass of milk.

Not that you need a reason to indulge, but they're also a crowd-pleaser and are perfect for serving as part of a spread on special occasions like birthday parties, weddings, or baby showers.

They freeze well so make a big batch in advance and pull them out when you need a treat. Everyone (kids included) will love these chewy chocolatey egg-free cookies!

Egg-Free Chocolate Chip Cookies on a plate
a stack of Egg-Free Chocolate Chip Cookies

Egg-Free Chocolate Chip Cookies

Yield: 36 cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This is an egg-free chocolate chip cookie that has it all – crispy edges, a chewy center, lots of gooey chocolate, and a hint of flaky sea salt. They're decadent and irresistible, but also easy to make and ready in just 35 minutes!

If you love this recipe as much as we do, let us know with a 5-star rating!

5 stars (35 ratings)
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoons baking soda
  • ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup butter, at room temperature
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup plain greek yogurt
  • 2 cups good quality dark chocolate, cut into chunks
  • Maldon sea salt, or another good quality, mild-flavored sea salt for sprinkling

Instructions 

  • Preheat the oven to 350 degrees. Line three baking sheets with parchment paper – see notes. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt.
    2 cups all-purpose flour, ½ teaspoons baking powder, 1 teaspoons baking soda, ½ teaspoon sea salt
    image for recipe instruction
  • Using an electric mixer, beat the butter, brown sugar, granulated sugar, and vanilla in a large bowl for 2 to 3 minutes, until light and fluffy. Add the yogurt and blend again. With the mixer on low speed, add the flour mixture, blending until just incorporated. Fold in the chocolate chunks.
    1 cup butter, ¾ cup packed brown sugar, ½ cup granulated sugar, 1 teaspoon pure vanilla extract, ¼ cup plain greek yogurt, 2 cups good quality dark chocolate
    image for recipe instruction
  • Scoop cookie dough using a medium-sized cookie scoop (about 2 tablespoons) and place them on the baking sheets. Gently flatten the cookies using your fingers then sprinkle a little Maldon sea salt over each cookie.
    Maldon sea salt
    image for recipe instruction
  • Bake the cookies for 10 to 12 minutes, until the edges are lightly golden brown and the centers are puffed. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely.
    image for recipe instruction

Notes

If you don't have three baking sheets, bake a sheet of cookies then make sure that the baking sheet is completely cool before adding the rest of the cookie dough. 
Serving: 1 cookie, Calories: 158kcal, Carbohydrates: 17g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 113mg, Potassium: 87mg, Fiber: 1g, Sugar: 10g, Vitamin A: 161IU, Calcium: 20mg, Iron: 2mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.