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    Home » Desserts

    Chewy Eggless Chocolate Chip Cookies

    Published: Aug 7, 2022 · Modified: Nov 3, 2022 by Shweta with 15 Comments · This post may contain affiliate links ·

    The best eggless chocolate chip cookies recipe ever! Delicious, chewy, yet slightly crispy on the edges. No chilling time required, just mix, bake, and eat!  
    Jump to Recipe Pin Recipe

    Chocolate chip cookies are my weakness. Especially freshly baked, homemade chocolate chip cookies right out of the oven! I know, I know, you're going to say, "I thought this blog is made up of foods that nourish your body," but cookies nourish your body AND your soul. I don't believe in restricting yourself from foods if you don't have any health concerns, especially cookies. Have the cookies if you want!

    Jump to:
    • 💭 Baking Cookies 101: FAQs and Tips
    • 🍽 Storage
    • 📖 Other Dessert Recipes
    • 📖 Recipe
    • ⭐ Reviews

    Did you know there's an actual science behind baking the ingredients, measurements, and methods of baking? I learned this when I took a food science class back in college. I was mind blown when I learned that there is a reason you can't just throw ingredients together in baking - like I do the rest of my recipes. Also, I know this because my husband (an incredible cook) has tried the "throw ingredients together" for baking desserts, and they have turned out...well, not appetizing. The sugar to butter ratio matters, the wet to dry ratio of ingredients matter, and the temperature matters!

    As a lacto-vegetarian, finding recipes without eggs used to be SO hard. My mom used to find recipes in the newspaper or magazines, cut them out, and save them to make on our birthdays or when we wanted sweet treats. Then, as egg allergies became more prominent, egg substitutes in baking became a thing which was so helpful to see what else we could use in baking. Yogurt has been our all-time favorite egg substitute. We used to use homemade yogurt. I now use Greek yogurt (Fage is my favorite-not sponsored!) mainly because it gives it the perfect texture for sweet treats. I’ve used both full fat, 2%, and 0%, and they turn out great each time. For cookies, our favorite used to be the Tollhouse chocolate chip cookies, and we would just use substitutes as needed or make them into chocolate chip cookie bars!

    💭 Baking Cookies 101: FAQs and Tips

    • Softened butter. Not melted. Softened butter will give you the perfect amount of fluff and slight crisp on the edges. Melted butter will give you crispy and chewier cookies - which are also delicious, but I'm just team soft center, crispy edges! To soften the butter, I usually leave it at room temperature for 2-3 hours prior to using it. You can always soften it 10-20 seconds at a time in the microwave until you reach a softened consistency.
    • Flour. The right amount of flour is so important. Adding excess flour results in fluffier cookies. I like mine...well, perfect. Not too flat, not too fluffy or cakey. If you prefer yours to be cakier, add ¼ cup extra flour.
    • Beating. I love using pure cane sugar in this. My favorite one I use is Zulka Morena 100% Pure Cane Sugar. I think it bakes so well and gives it the perfect texture. If you overbeat the butter and sugar, you'll get puffy cookies. Under-beating will cause flatter cookies. Complicated enough, right??! Regardless of how you beat the sugar and butter, the cookies will still turn out delicious! I recommend beating the sugars and butter together until fluffy and then briefly beating the yogurt and vanilla.
    • Eggless Options. I used greek yogurt in this recipe. My family has used yogurt as an egg substitute for years now and it works so well with cakes and cookies! If you are looking for a vegan chocolate chip cookies option, you can try using coconut oil and vegan soy or coconut yogurt. Another eggless option is to include apple sauce in place of the yogurt. I have NOT tried these options out yet, but if you do, I would love to know!
    • Baking. Baking until JUST golden will result in the perfect chewy eggless chocolate chip cookie. They will look unfinished and still jiggly, but just trust me and trust the process. They will set as they cool. that's what you want.
    • To Chill or Not to Chill. Chilling makes cookies soft in the center and chewy in the middle. When you melt your butter, chilling is recommended. However, I found that with softened butter and yogurt straight from the fridge, it cooks well, and I don't require chilling in my recipe. I have done both, but if you like to prep your cookie dough ahead of time, you are welcome to chill the dough and cook later; they still turn out amazing! I just recommend adding an extra minute or so to make sure they cook perfectly. If you notice your first batch in the oven is flat, then go ahead and refrigerate your cookie dough for 15-20 minutes. If refrigerating, you can prepare your baking tray with parchment paper and scoop cookie dough balls, then refrigerate the prepared tray. Temperatures in homes and locations vary, so this really makes a difference.

    🍽 Storage

    • Freezing the cookie dough. If there's any cookie dough left, you can definitely freeze the cookie dough. I love freezing a little bit from the batch that way, I have some ready to bake for quick cravings. Line an airtight, freezer-safe container with parchment paper. Scoop onto the parchment paper using a cookie scoop. You can add more layers of parchment paper as needed. Thaw on a cookie sheet or in the container before you bake.
    • Parchment paper. I recommend using parchment paper as this prevents your cookies from browning too quickly from the bottom while baking. Your cookies will remain soft and gooey with parchment paper in between.
    • Cooling cookies on a wire rack. I used to not do this step, but when I did, I realized it's a VERY important step! It prevents the cookies from browning more from the bottom. When you remove the cookies, they will be soft and if it's your first time baking cookies, you'll wonder if they're done...they are! I promise they will firm up as they cool. If you don't have a wire rack, you can use an Instant pot steaming trivet. I've even used a roti jaari (a wire roaster used to make soft rotis!) before I decided to buy a cooling wire rack.
    • Storage. Again, IF you have any left, you can store the cookies in an airtight container at room temperature for 3-4 days. You can also refrigerate them for about a week.

    📖 Other Dessert Recipes

    • Peanut Butter Protein Bars
    • Easy Penda (Peda)
    • Vegan Mini Baklava Cups
    • Peanut Butter Protein Bars
    • Vegan Blueberry Almond Crumble Bars
    • Oat Cups with Almond Butter Chocolate

    If you loved this Chewy Eggless Chocolate Chip Cookies recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!

    📖 Recipe

    PRINT PIN
    5 from 8 votes

    Chewy Eggless Chocolate Chip Cookies

    The best eggless chocolate chip cookies recipe ever! Delicious, chewy, yet slightly crispy on the edges. No chilling time required, just mix, bake, and eat!  
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings: 40 Cookies
    Author: Shweta

    Ingredients

    • ¾ cup cane sugar
    • ¾ cup packed brown sugar
    • ¾ cup butter, softened
    • 2 teaspoons vanilla
    • ½ cup greek yogurt, (see notes)
    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups semi-sweet chocolate chips (or chocolate chunks)

    Instructions

    • Heat oven to 375ºF.
    • Beat cane sugar, brown sugar, and butter until creamy and fluffy (about 3-5 minutes). Add in vanilla and yogurt and beat for an additional 1-2 minutes.
    • In a small bowl, combine flour, baking soda and salt. Fold in the flour mixture to the wet ingredients and combine with a spatula until just mixed.
    • Fold in the chocolate chips.
    • Drop dough by rounded tablespoons onto ungreased cookie sheet lined with parchment paper.
    • Bake 8-10 minutes or until barely turning light brown. Cool for about 2 minutes then move to a wire cooling rack.
    • Serve warm or let cool, then enjoy!

    Notes

    For the cane sugar, I like to use Zulka Pure Cane Sugar. Regular granulated sugar will work perfectly fine, but I love the texture pure cane sugar gives to the cookies.
    For the greek yogurt, I like to use full fat (Fage is my favorite!). However, low fat regular or greek yogurt has a delicious outcome as well!
    Storing Suggestions. If you have any left, you can store the cookies in an airtight container at room temperature for 3-4 days. You can also refrigerate them for about a week. 
    Freezing Suggestions. Line an airtight, freezer safe container with parchment paper. Scoop onto the parchment paper using a cookie scoop. You can add more layers of parchment paper as needed. Thaw on a cookie sheet or in the container before you bake.
    If this is your first time making cookies, please see the blog post section "Baking Cookies 101" for detailed information!

    Nutrition Info

    Calories: 138kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 68mg | Fiber: 1g | Sugar: 11g | Vitamin A: 111IU | Calcium: 14mg | Iron: 1mg
    Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!

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      Recipe Rating




    1. Shruti

      August 13, 2022 at 10:19 am

      5 stars
      These are so amazing! No one could even tell these are eggless!

      Reply
      • Shweta

        August 14, 2022 at 11:16 am

        Thank you!!

        Reply
    2. Bobesh

      August 14, 2022 at 11:18 am

      These cookies are A-M-A-Z-I-N-G!!!!! These are literally the best cookies I’ve ever had - and they’re eggless?!?

      Reply
      • Shweta

        September 15, 2022 at 2:59 pm

        Thank you so so much! You can't even tell!

        Reply
        • Eduardo CR

          January 02, 2023 at 10:30 am

          5 stars
          Shweta, I have tried dozens of recipes and these cookies are beyond perfect. These cookies are simply the best I have ever tasted--including ones from fancy bakeries. I made one change: I had no yogurth so I used puree from one apple and a splash of milk. Now, I want to switch the butter for coconut oil to make a vegan batch....I realize you chose butter for the texture...any suggestions on how to keep the same fantastic crunchy crust and chewy interior using coconut oil? Thans so much,

          Reply
          • Eduardo

            January 24, 2023 at 8:20 pm

            Ok, I wanted to make this vegan and have used apple puree instead of yogurth and the results were great. Now, I did a batch with coconut oil instead of butter. Great taste, but the color, shape of the cookie is different. Still crunchy outside and chewy inside. Interested to hear other's thoughts and experiences.

            Reply
            • Shweta

              January 26, 2023 at 2:25 pm

              I think coconut oil will definitely change the texture of the cookies, but would you consider using vegan butter? My sister has attempted to make these vegan by using vegan coconut yogurt in place of the yogurt. I have also done some research on incorporating cornstarch in cookies and am currently testing a sugar cookie with this. I'll keep you updated 🙂

          • Shweta

            January 26, 2023 at 2:19 pm

            Thank you so so much!! This review made my day 🙂

            Reply
    3. Bobesh

      August 14, 2022 at 11:18 am

      5 stars
      Best!

      Reply
    4. Tayler Ross

      September 16, 2022 at 9:36 am

      5 stars
      I made these cookies yesterday and they turned out perfectly! Thanks so much for sharing the recipe!

      Reply
    5. Shadi Hasanzadenemati

      September 16, 2022 at 9:57 am

      5 stars
      This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family

      Reply
    6. Suja md

      September 16, 2022 at 9:59 am

      5 stars
      Wow! this is my new favorite recipe!

      Reply
    7. Natalie

      September 16, 2022 at 10:00 am

      5 stars
      My daughter is allergic to eggs so I keep searching for eggless recipes. These cookies are just perfect, thanks!

      Reply
    8. Nancy

      September 16, 2022 at 10:13 am

      5 stars
      Can’t believe there are no eggs. Chewy and delicious. Thanks

      Reply
    9. Menakshi

      December 17, 2022 at 11:52 pm

      Hi! Would it be possible to get a metric conversion of the recipe? Thanks,

      Reply

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    Hey y’all, I'm Shweta!

    I’m the blogger, recipe developer, and photographer behind this blog. Share the Spice is a blog about vegetarian and vegan recipes that focus on healthy, flavorful meals. My goal is to show you how to make nourishing meals that are easy and full of flavor.

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