Egg-Free Chocolate Chip Cookies
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.
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!
Ingredients you'll need
This is everything you'll need to make these egg-free chocolate chip cookies:
- Baking soda
- Baking powder
- Sea salt
- Sugars (brown and granulated)
- Vanilla extract
- Greek yogurt
- Dark chocolate
- Maldon (or flaky) sea salt
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:
- 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.
- 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.
- 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.
- 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.
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.
They will last up to a week when stored in an air-tight container at room temperature.
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!
Popular egg-free cookie recipes
- Gluten-Free Peanut Butter Cookies
- Flourless Chickpea Peanut Butter Cookies
- Chocolate Almond Thumbprint Cookies
- Chunky Monkey Paleo Banana Cookies
- Healthy Breakfast Cookies
Egg-Free Chocolate Chip Cookies
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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
- 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
- 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
- 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
- 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.
Hi can I use a flax egg instead ? Thanks
I haven’t tried a flax egg and have not had good success with using them in other recipes so it’s not something I would recommend.
I will have to try this recipe this week end. My husband loved cookies but I never manage to find THE recipe! Sounds really yum!
I just wanted you to know how amazing these turned out! I love to bake but my toddler has an egg allergy and I have yet to find a recipe that was worth the effort and have been left bitterly disappointed…until now 🙂 I even slightly undercooked a batch and froze them. I popped a few into a warm oven when guests came over for freshly baked cookies. Brilliant!!!
Is it really only two cups of flour? I just made them and they’re looking like they don’t have enough flour…super sticky? Help!
I added maybe 1/4 cup more flour and it was totally fine! I live on the coast and I also pour instead of scoop my flour so that’s probably why that was the case! Great recipe!!!
I did use only 2 cups of flour. How did yours turn out?
The best!! This is a hefty claim. I adore chocolate chip cookies and must try these out!
LOL it is a hefty claim. I think to officially claim ‘the best’ I’d have to line up all the different chocolate chip cookies and eat them one after the other. Actually that sounds like a lot of fun 🙂
These ones were really great, especially warm out of the oven. Wish there were still some left 🙂
Kristen, I’m so excited that you tried my recipe!! They look awesome, and I’ll definitely have to try making them with yogurt sometime soon!
I was helpless to the photo of yours online. Seriously, I basically sprung from my couch and ran to the kitchen!
Craving. these. bad. now. 🙂
You should make them! They’re amazing