Chocolate Chip Yogurt Cookies

Chocolate Chip Yogurt Cookies

I have a lot of chocolate chip cookie recipes on the blog already, which either uses Ener-G egg replacer, flax meal, applesauce, sweetened condensed milk, etc. When I saw this chocolate chip yogurt cookies I was intrigued because I have never tried yogurt as an egg substitute in a cookie recipe.

Egg Free Chocolate Chip Yogurt Cookies

I mostly use Ener-G egg replacer as an egg substitute in cookie recipes because it works the best in my opinion. The drawback is, this egg replacer powder is not available in many places outside North America and when people ask me what to substitute instead of it and I usually suggest flax meal or applesauce. Using yogurt makes it easy for everyone to bake chocolate chip cookies without eggs.

Eggless Chocolate Chip Yogurt Cookies

Of course, these chocolate chip yogurt cookies won’t be crispy because of the moisture content of yogurt. So if you are looking for a soft, chewy, no egg chocolate chip cookie recipe, this is the one for you.

Chocolate Chip Yogurt Cookies Recipe

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Prep TimeCook TimeMakes
1 Hr (if chilling)12 Mins24 Cookies
AuthorCategoryMethod
CookiesBaking
Chocolate Chip Yogurt Cookies Looking for an easy, eggless chocolate chip yogurt cookie recipe? Try this simple recipe using yogurt as an egg substitute.
Ingredients:
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup plain yogurt (I used 2%)
  • 1 and 1/2 teaspoons vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 – 1 cup semi-sweet chocolate cups
Procedure:
  1. Preheat oven to 375F/190C.
  2. In a large bowl, cream together the sugars and butter until light and fluffy.
  3. Add yogurt and vanilla extract; beat well.
  4. Stir in the flour, baking soda and salt; mix well.
  5. Mix in the chocolate chips.
  6. If you think the batter is a bit sticky. Chill the cookie dough in the refrigerator for about 30 minutes.
  7. Then use a tablespoon to scoop out the dough and drop onto ungreased cookie sheets 2 inches apart.
  8. Bake for 10-12 minutes or until light golden brown.
  9. Remove the cookie sheet/s from the oven and place it on cooling rack/s. Leave the cookies undisturbed for 5 minutes and then remove the cookies from the cookie sheet and let it cool on the wire rack for it to cool completely before storing it.
My Notes:
  1. The original recipe did not mention about chilling the dough before baking. I felt that the dough was a bit sticky and when I test baked 2 cookies it spread a lot. So I decided to chill the dough in the refrigerator for about 30 minutes and then baked it. So test bake and then decide.

Nutrition Facts
Servings: 24
Per Serving% Daily Value*
Calories 95
Total Fat 7.9g10%
Saturated Fat 5g25%
Trans Fat
Cholesterol 21mg7%
Sodium 56mg2%
Potassium 19mg0%
Total Carb 5.5g2%
Dietary Fiber 0.1g0%
Sugars 3.8g
Protein 0.6g
Vitamin A – Vitamin C
Calcium 14mg – Iron 0mg
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