If you don’t think you can make cookies without eggs, think again. These egg-free chocolate chip cookies have it all – crispy edges, a chewy center, lots of gooey chocolate, and a hint of flaky sea salt. They’re decadent and irresistible, but also easy to make and ready in just 35 minutes!
These egg-free chocolate chip cookies are everything a chocolate chip cookie should be. They’re soft and chewy on the inside and a tiny bit crunchy around the edges. With big chunks of chocolate throughout and tasty little nuggets of salt, they’re the perfect salty-sweet combo that will delight you with every bite.
They’re also easy to make, using simple ingredients you’ll find in your pantry. We use Greek yogurt instead of eggs, and the results are amazing!
Why you’ll love these eggless chocolate chip cookies
These cookies will satisfy any sweet tooth. Here’s why you’ll love them:
- They’re soft and chewy in the center, and crunchy around the edges
- They’re made with simple ingredients
- They’re salty and sweet
- They’re easy to make
- They’re completely egg-free!
Ingredients you’ll need
This is everything you’ll need to make these egg-free chocolate chip cookies:
- Flour
- Baking soda
- Baking powder
- Sea salt
- Butter
- Sugars (brown and granulated)
- Vanilla extract
- Greek yogurt
- Dark chocolate
- Maldon (or flaky) sea salt
How to make egg-free chocolate chip cookies
It’s simple to make these egg-free chocolate chip cookies by following a few simple steps:
- Start by preheating your oven and preparing your baking sheets. Then, whisk the flour, baking powder, baking soda, and salt in a medium-sized bowl.
- In a separate large bowl, beat the butter, brown sugar, granulated sugar, and vanilla with an electric mixer until light and fluffy. Add the yogurt and blend again. Then, with the mixer on low speed, add the flour mixture until just incorporated, and fold in the chocolate chunks.
- Scoop the dough (about two tablespoons at a time) and place them on the baking sheets. Gently flatten, then sprinkle a little sea salt over each cookie.
- Bake the cookies for 10 to 12 minutes, until the edges are lightly golden brown and the centers puff up. Remove the cookies from the oven and let them cool slightly before transferring them to wire racks.
Store and freeze
Store: They will last up to a week when stored in an air-tight container at room temperature.
Freeze: Bake them first and freeze them for up to 3 months. Or for fresh baked cookies, freeze the dough in cookie-sized balls on a parchment paper-lined baking sheet. Once the cookie dough is frozen, put it into a freezer bag. When the craving strikes, put a few cookies on a baking sheet while your oven heats, then bake them for 12 minutes.
Egg-Free Chocolate Chip Cookies (Crispy Edges + Chewy Center)
- Pin
Ingredients
- ▢ 2 cups all-purpose flour
- ▢ 1 teaspoons baking soda
- ▢ ½ teaspoons baking powder
- ▢ ½ teaspoon sea salt
- ▢ 1 cup butter (at room temperature)
- ▢ ¾ cup packed brown sugar
- ▢ ½ cup granulated sugar
- ▢ 1 teaspoon pure vanilla extract
- ▢ ¼ cup plain greek yogurt
- ▢ 2 cups good quality dark chocolate (cut into chunks)
- ▢ Maldon sea salt (or another good quality, mild-flavored sea salt for sprinkling)
Instructions
- Preheat the oven to 350 degrees. Line three baking sheets with parchment paper – see notes. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt. 2 cups all-purpose flour, ½ teaspoons baking powder, 1 teaspoons baking soda, ½ teaspoon sea salt
- Using an electric mixer, beat the butter, brown sugar, granulated sugar, and vanilla in a large bowl for 2 to 3 minutes, until light and fluffy. Add the yogurt and blend again. With the mixer on low speed, add the flour mixture, blending until just incorporated. Fold in the chocolate chunks. 1 cup butter, ¾ cup packed brown sugar, ½ cup granulated sugar, 1 teaspoon pure vanilla extract, ¼ cup plain greek yogurt, 2 cups good quality dark chocolate
- Scoop cookie dough using a medium-sized cookie scoop (about 2 tablespoons) and place them on the baking sheets. Gently flatten the cookies using your fingers then sprinkle a little Maldon sea salt over each cookie. Maldon sea salt
- Bake the cookies for 10 to 12 minutes, until the edges are lightly golden brown and the centers are puffed. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular egg-free cookie recipes
For more inspiration, check out all of my cookie recipes !
Gluten Free Peanut Butter Cookies
Flourless Chickpea Peanut Butter Cookies
Chocolate Almond Thumbprint Cookies
Chunky Monkey Paleo Banana Cookies
Egg-Free Chocolate Chip Cookies (Crispy Edges + Chewy Center)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- ½ teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup butter , at room temperature
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup plain greek yogurt
- 2 cups good quality dark chocolate , cut into chunks
- Maldon sea salt , or another good quality, mild-flavored sea salt for sprinkling
Instructions
- Preheat the oven to 350 degrees. Line three baking sheets with parchment paper - see notes. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt. 2 cups all-purpose flour, ½ teaspoons baking powder, 1 teaspoons baking soda, ½ teaspoon sea salt
- Using an electric mixer, beat the butter, brown sugar, granulated sugar, and vanilla in a large bowl for 2 to 3 minutes, until light and fluffy. Add the yogurt and blend again. With the mixer on low speed, add the flour mixture, blending until just incorporated. Fold in the chocolate chunks. 1 cup butter, ¾ cup packed brown sugar, ½ cup granulated sugar, 1 teaspoon pure vanilla extract, ¼ cup plain greek yogurt, 2 cups good quality dark chocolate
- Scoop cookie dough using a medium-sized cookie scoop (about 2 tablespoons) and place them on the baking sheets. Gently flatten the cookies using your fingers then sprinkle a little Maldon sea salt over each cookie. Maldon sea salt
- Bake the cookies for 10 to 12 minutes, until the edges are lightly golden brown and the centers are puffed. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely.
Notes
https://www.theendlessmeal.com/egg-free-chocolate-chip-cookies/
Chocolate Almond Thumbprint Cookies are the ultimate treat. They’re soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.
Are you ready for an amazing cookie recipe? Because these almond thumbprint cookies are it. They’re rich, buttery, and feel totally indulgent — and let’s just agree to keep it quiet that they’re made with good-for-you ingredients. That can be our little secret.
I learned pretty quickly that not mentioning almond flour is the way to go. After watching someone polish off a couple and rave about how good they were, then revealing the ingredients, I can confirm these cookies pass the most important test: they’re just plain delicious. Soft and shortbread-like, lightly sweet (without being cloying), and filled with dreamy melted dark chocolate.
They’re also dangerously easy to make and endlessly adaptable. Dress them up with seasonal sprinkles, keep them simple, make them vegan, paleo, gluten-free — they do it all. But honestly, none of that matters as much as this: they taste incredible, and it’s very hard to stop at one.
And once you’ve finished making these almond thumbprint cookies, also try our buttery, whipped shortbread cookies !
Chocolate thumbprint cookies variations
This recipe is super easy to tweak to make your own fun creations. Here are a few ideas to get you going:
- Peppermint: add a few drops of peppermint oil to the chocolate
- Candy cane: sprinkle the tops with crushed candy canes
- Extra almond: add a few drops of almond extract to the dough and sprinkle the tops with toasted sliced almonds
- Orange: Add orange extract to the chocolate and decorate with candied orange peels.
Which variation do you want to try first?
Chocolate Almond Thumbprint Cookies Recipe
- Pin
Ingredients
- ▢ 1 ½ cups almond flour
- ▢ ¼ cup coconut sugar
- ▢ 2 tablespoons tapioca starch
- ▢ A pinch of sea salt
- ▢ ¼ cup softened butter (or vegan butter, if needed)
- ▢ 2 teaspoons vanilla
- ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
- ▢ 2 teaspoons coconut oil
- ▢ Shredded coconut (to garnish)
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest. 1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
- Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies. ¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
