Ultimate Comfort Treat: Small-Batch Egg-Free Chocolate Chip Cookies That Will Steal Your Heart

Ultimate Comfort Treat: Small-Batch Egg-Free Chocolate Chip Cookies That Will Steal Your Heart

Treat yourself to the pure joy of homemade small-batch egg-free chocolate chip cookies, perfectly designed for those looking for a smaller serving without sacrificing flavor. This recipe replaces eggs with Greek yogurt, creating a rich, moist texture that pairs wonderfully with the sweetness of the chocolate chips. Each cookie is a blend of crispy edges and a chewy center, making them irresistible. These cookies are perfect for anyone who loves the classic chocolate chip cookie but needs a smaller batch or prefers to avoid eggs.


Why you'll love it:

These chocolate chip cookies are a game changer, especially for those who are allergic to eggs or prefer to limit their egg intake. Using Greek yogurt not only replaces eggs, but also adds a subtle tang that enhances the overall flavor profile. This recipe is also great for those who don't want leftovers; it's perfectly proportioned for enjoying fresh cookies without the temptation of eating too many. Additionally, the dough needs to be refrigerated, which deepens the flavors and results in a superior texture.

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Perfect occasion:

These cookies are perfect for almost any occasion. Make a batch for a cozy movie night, a small family gathering, or as a thoughtful homemade gift for a friend or neighbor. They're also perfect for holiday baking when you want to add something special to the dessert table but don't need a large quantity. For parents and educators, they are a fantastic choice for school events where allergies may be a concern.

Decorating Tips:

replaces the word nice with empty make these cookies even more appealing, press a few extra chocolate chips on top before baking to create a visually appealing texture and ensure there's plenty of chocolate in every bite. For a festive touch, mix colored sprinkles with the chocolate chips or drizzle the baked cookies with a simple frosting made from powdered sugar and milk. These little touches make the cookies even more special and personalized.


  • 60 grams of softened salted butter
  • 60 grams of powdered sugar
  • 30 grams of packed light brown sugar
  • 40 grams of Greek yogurt (or any thick yogurt of your choice)
  • 1 teaspoon of vanilla extract
  • 100 grams of plain flour
  • 1/2 teaspoon baking soda
  • Chocolate chips, of your choice (measured with love)
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  1. Start by whisking the softened butter with the brown and brown sugar in a mixing bowl until the mixture is light and fluffy.
  2. Add the Greek yogurt and vanilla extract to the bowl. Continue whisking until all ingredients are well mixed.
  3. Gently fold the plain flour and baking soda into the mixture, being careful not to overmix.
  4. Stir in a generous amount of chocolate chips to taste.
  5. Refrigerate the cookie dough for 1 to 2 hours to allow the flavors to meld and the dough to firm up, making it easier to handle.
  6. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). Line a baking sheet with parchment paper.
  7. Take the chilled dough out of the refrigerator. Take about 1-2 heaped tablespoons of dough (about 50 grams), roll it into a ball and place it on the prepared baking sheet. Flatten slightly and press a few extra chocolate chips on top for a bakery look.
  8. Bake in preheated oven for 14 to 17 minutes or until edges are just golden brown.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Enjoy these delicious, small-batch egg-free chocolate chip cookies, a simple but satisfying treat that brings warmth and sweetness to any day!

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