Egg-Free Chocolate Chip Cookies (Crispy Edges + Chewy Center)

If you don’t think you can make cookies without eggs, think again. 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!

These egg-free chocolate chip cookies are everything I want in a cookie. They’re soft and chewy in the center with lightly crisp edges, giving you that perfect contrast in every bite. The chocolate melts into big, gooey pockets, while a sprinkle of salt brings out that irresistible sweet-salty balance.

I first made these when I was craving cookies but realized I was out of eggs. After a few batches of tweaking and testing, the results were so good I had to share them. The Greek yogurt steps in beautifully, adding a subtle tang and keeping the texture tender and moist without missing a beat.

They’re simple to make with pantry staples, but the flavor and texture feel anything but basic—these are the kind of cookies that disappear quickly.

Store and freeze

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

Freeze: Bake them first, then freeze 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.

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Egg-Free Chocolate Chip Cookies (Crispy Edges + Chewy Center)

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

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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!

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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 Fahrenheit. 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.
  

Video

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. 

Nutrition

Serving: 1 cookie, Calories: 158kcal (8%), Carbohydrates: 17g (6%), Protein: 2g (4%), Fat: 9g (14%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 14mg (5%), Sodium: 113mg (5%), Potassium: 87mg (2%), Fiber: 1g (4%), Sugar: 10g (11%), Vitamin A: 161IU (3%), Calcium: 20mg (2%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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