There’s nothing quite like the smell of fresh chocolate chip cookies wafting through the kitchen. But what if you could enjoy that classic cookie flavor with a healthier twist? That’s exactly what these Yogurt Chocolate Chip Cookies deliver. Soft, chewy, and just sweet enough, they’re made with creamy Greek yogurt instead of eggs, giving them a unique tenderness and a little protein boost.
I first tried this recipe on a whim one afternoon when I ran out of eggs. My fridge had a big tub of plain Greek yogurt, and I thought, “Why not?” The result? A moist, soft cookie that was just as satisfying — if not more so — than the original. It became a new go-to for bake sales, picnics, and cozy nights in.
Why You’ll Love These Yogurt Chocolate Chip Cookies
- No Eggs Needed: Perfect for those with egg allergies or when you’re simply out of eggs.
- Soft and Chewy: Greek yogurt makes the texture incredibly tender and moist.
- Balanced Sweetness: A combination of white and brown sugar keeps the flavor rich and caramelly.
- Great for All Seasons: These cookies feel just right year-round — from summer picnics to holiday trays.
Ingredients (Makes 36 cookies)
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 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
Step-by-Step Instructions
1. Prep the Oven and Pans
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Cream the Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the sides as needed.
3. Add the Yogurt and Vanilla
Mix in the Greek yogurt and vanilla extract. The batter will look silky and slightly lighter in texture than traditional cookie dough.
4. Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix until just combined.
5. Stir in Chocolate Chips
Fold in the semi-sweet chocolate chips until evenly distributed. The dough will be slightly sticky — that’s normal.
6. Scoop and Bake
Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheets, leaving at least 2 inches between each cookie.
7. Bake to Perfection
Bake for 9–12 minutes or until the edges are golden brown and the centers are just set.
8. Cool and Enjoy
Let the cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Tips for the Best Yogurt Chocolate Chip Cookies
Choose Full-Fat Greek Yogurt
For the best texture, use full-fat yogurt. It adds richness and moisture without making the dough runny.
Room-Temperature Ingredients Are Key
Let your butter soften at room temperature. This helps the cookies spread evenly while baking.
Chill the Dough (Optional)
For a thicker cookie, chill the dough for 30 minutes before baking. This helps control spreading.
Switch It Up
- Use dark chocolate chips or chunks for a richer taste.
- Add a handful of chopped walnuts or pecans for crunch.
- Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty combo.
Healthier But Just as Delicious
These yogurt chocolate chip cookies are a great option if you’re looking to lighten up your baking without sacrificing taste. The yogurt not only replaces eggs but also adds a slight tang that balances the sweetness of the chocolate chips.
And if you’re someone who loves sneaking in extra protein wherever possible, the Greek yogurt gives you that boost — especially when you use a high-protein variety.
Storage and Freezing Tips
Room Temperature:
Store cookies in an airtight container for up to 4 days. Place a piece of bread in the container to keep them soft.
Freezing Dough:
Scoop dough onto a baking sheet and freeze. Once solid, transfer to a zip-top bag and freeze for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the baking time.
Freezing Baked Cookies:
Cool completely, then freeze in an airtight container with parchment between layers. Defrost at room temp.
Final Thoughts
These Yogurt Chocolate Chip Cookies are proof that small swaps can lead to big flavor payoffs. Whether you’re baking for a crowd, prepping a school snack, or just treating yourself, this egg-free cookie recipe is sure to become a regular in your rotation. They’re easy, delicious, and just a little bit better for you — a sweet balance we can all appreciate.
Yogurt Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 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
Prep the Oven and Pans
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Cream the Butter and Sugars
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the sides as needed.
Add the Yogurt and Vanilla
- Mix in the Greek yogurt and vanilla extract. The batter will look silky and slightly lighter in texture than traditional cookie dough.
Combine the Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix until just combined.
Stir in Chocolate Chips
- Fold in the semi-sweet chocolate chips until evenly distributed. The dough will be slightly sticky — that’s normal.
Scoop and Bake
- Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheets, leaving at least 2 inches between each cookie.
Bake to Perfection
- Bake for 9–12 minutes or until the edges are golden brown and the centers are just set.
Cool and Enjoy
- Let the cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Leave a Comment