Soft & Chewy Greek Yogurt Chocolate Chip Cookies (No Eggs!)

Introduction

What makes chocolate chip cookies so hard to stop eating?

It’s the contrast—crispy edges, soft centers, and melty chocolate in every bite.

These Soft & Chewy Greek Yogurt Chocolate Chip Cookies skip the eggs but still stay rich, tender, and bakery-style. Greek yogurt adds moisture, softness, and a slight tang that keeps the cookies chewy for days. Perfect when you’re out of eggs or want a slightly lighter cookie base.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
3/4 cup brown sugar
1/4 cup white sugar
1/2 cup Greek yogurt (plain, unsweetened)
2 tsp vanilla extract

Mix-ins:

1 to 1 1/2 cups chocolate chips (milk, dark, or mix)

Optional Add-ins:

Chopped walnuts or pecans
Sea salt flakes (for topping)
White chocolate chips

Substitutions:

Greek yogurt → sour cream
Butter → plant-based butter
Brown sugar → coconut sugar
Flour → gluten-free flour blend

Timing

Preparation time: 10–15 minutes
Chilling time (optional): 30 minutes
Baking time: 10–12 minutes
Total time: about 30–45 minutes

Step-by-Step Instructions

Step 1: Cream butter and sugar

In a bowl, beat butter, brown sugar, and white sugar until light and fluffy.

Step 2: Add wet ingredients

Mix in Greek yogurt and vanilla extract until smooth.

Tip: The mixture may look slightly creamy—this is normal.

Step 3: Combine dry ingredients

In a separate bowl, whisk flour, baking soda, baking powder, and salt.

Step 4: Mix dough

Gradually add dry ingredients into wet mixture until just combined.

Tip: Do not overmix or cookies will become dense.

Step 5: Add chocolate chips

Fold in chocolate chips evenly.

Step 6: Chill dough (optional but recommended)

Chill for 30 minutes for thicker, chewier cookies.

Step 7: Shape cookies

Scoop dough into balls and place on a lined baking tray.

Step 8: Bake

Bake at 175°C (350°F) for 10–12 minutes until edges are lightly golden.

Tip: Center should look slightly underbaked for soft texture.

Step 9: Cool

Let cookies cool on tray for 5 minutes before transferring.

Nutritional Information (approx per cookie)

Calories: 150–200 kcal
Carbohydrates: 22–26g
Fat: 7–10g
Protein: 2–3g
Sugar: 12–16g

Healthier Alternatives

Use less sugar (reduce by 20%)
Swap half flour for oat flour
Use dark chocolate instead of milk chocolate
Replace butter with coconut oil
Add extra Greek yogurt for protein boost

Serving Suggestions

Serve warm with milk
Pair with coffee or tea
Add ice cream for dessert sandwich
Sprinkle sea salt on top
Pack in lunchboxes

Common Mistakes to Avoid

Overbaking (makes cookies dry)
Skipping chilling (spreads too much)
Overmixing dough
Using flavored yogurt (too sweet or watery)
Too much flour (makes cookies dense)

Storage Tips

Store in airtight container up to 5 days
Freeze dough balls for up to 2 months
Reheat cookies for 10 seconds for softness
Keep away from heat to prevent drying
Layer with parchment to avoid sticking