These Greek Yogurt Chocolate Chip Cookies are a soft, chewy, and egg-free twist on the classic! Packed with gooey chocolate chips and that rich brown sugar flavor you love, these cookies are perfect for snacking, lunch boxes, or late-night treats.
Why You’ll Love These Cookies
- No Eggs Needed – Ideal for anyone with egg allergies or looking for a lighter option.
- Soft & Chewy Texture – Greek yogurt keeps the cookies moist and tender.
- Quick & Easy – Only 15 minutes of prep time!
- Deliciously Balanced Flavor – The tanginess of Greek yogurt balances the sweetness of the dough beautifully.
- Make-Ahead Friendly – Eat now, save for later, or freeze for busy days.
Ingredients You’ll Need
- Unsalted Butter – Room temperature for easy creaming.
- Granulated Sugar & Light Brown Sugar – A combo for perfect sweetness and soft texture.
- Plain Greek Yogurt – Full-fat preferred for creaminess, but regular or vanilla yogurt works too.
- Vanilla Extract – Enhances flavor.
- All-Purpose Flour – Measure correctly for the best consistency.
- Baking Soda & Salt – For lift and flavor balance.
- Semi-Sweet Chocolate Chips – Feel free to swap in your favorites (milk, dark, white, or peanut butter chips).
How to Make Greek Yogurt Chocolate Chip Cookies
Step 1: Preheat your oven to 375°F. Line your baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the Greek yogurt and vanilla extract until smooth.
Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and beat just until combined.
Step 4: Fold in the chocolate chips.
Step 5: Scoop the dough using a small cookie scoop or tablespoon and place onto the prepared baking sheets, about 2 inches apart.
Step 6: Bake for 9–12 minutes, until the edges are golden. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer: Freeze in layers with parchment paper between cookies. Store for up to 3 months.
Expert Tips for Success
- Line Your Pans – Prevents sticking and keeps cookies from overspreading.
- Extra Chocolate Chips on Top – Press a few extra chips onto each dough ball before baking for picture-perfect cookies.
- Try Flaked Sea Salt – A sprinkle after baking adds a sweet-salty flavor contrast.
- Let Them Rest – These cookies are soft when hot; cooling helps them set perfectly.
- Avoid Overbaking – Remove from oven once edges are golden but centers still look slightly soft.
Recipe Card
Greek Yogurt Chocolate Chip Cookies (Egg-Free)
Prep Time: 15 mins | Cook Time: 10 mins | Total: 25 mins
Servings: 36 cookies
Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup plain Greek yogurt
- 2 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups semi-sweet chocolate chips
Instructions:
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Cream butter, sugars, yogurt, and vanilla in a large bowl until light and fluffy.
- In a separate bowl, whisk flour, baking soda, and salt. Add to wet ingredients and mix until just combined.
- Fold in chocolate chips.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake for 9–12 minutes, until edges are golden brown. Cool 10 minutes on the pan, then transfer to a wire rack.
Nutrition (Per Cookie):
Calories: 113 | Carbs: 14g | Fat: 6g | Sugar: 9g | Protein: 1g