Soft Yogurt Chocolate Chip Cookies – Easy Eggless Homemade Cookie Recipe
These yogurt chocolate chip cookies are soft, chewy, and made without eggs for a simple twist on the classic. Greek yogurt adds moisture and richness, making them tender and delicious with every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Beat butter, sugar, and brown sugar until fluffy.
- Mix in Greek yogurt and vanilla until combined.
- Whisk flour, baking soda, and salt in a separate bowl.
- Add dry ingredients to wet ingredients and mix until just combined (dough will be sticky).
- Fold in chocolate chips.
- Drop tablespoon-sized dough onto baking sheets, spaced 2 inches apart.
- Bake for 9–12 minutes until edges are golden brown.
- Cool on baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- Regular yogurt can be substituted for Greek yogurt.
- Store cookies at room temperature for up to 4 days.
- Do not overbake for soft and chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 113
- Sugar: 9 g
- Sodium: 51 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 7 mg