Recipe by Kim Chin
"This is an eggless chocolate chip cookie that is crisp with a terrific flavor; easy to make, too."
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packed brown sugar
margarine or butter
plain nonfat yogurt
1 3/4 cups
semisweet chocolate chips
this is the best choc chip cookie ever!! besides famous amos of course. according to the previous reviews, i've made a few variations: 1/4 cup butter in total (no shortening needed), 2/3 total amt of sugars added (the choc chips are sufficient to make the cookies sweet!) and a few more drops of vanilla. the outcome? MmMMMmmm.... definitely 5 stars!!
These cookies are alright. They are light and fluffy; personally, I prefer more dense cookies. These tasted as though they were filled with air.
I was looking for a choc chip cookie recipe with less butter than usual. I used butter in place of shortening and margarine (hey, it was still half of most other recipes!). These cookies look a little different - more puffy and they don't spread as much as chocolate chip cookies usually do, but they are a great texture with a wonderful, vanilla/buttery flavour.
My husband enjoyed these very much. Chocolate chip cookies are his favorite and his egg allergy makes finding good cookie recipes a challenge. This came out very similar to my regular eggless chocolate chip cookie recipe (basically the toll house recipe using egg replacers). They came out lighter in color and took a couple more minutes than the baking time in the recipe indicated. The only change I made was using non-fat vanilla yogurt because I didn't have plain. I only used 1 tsp of vanilla extract because of this. Out of the oven, they were delicious -- a little crisp on the surface and soft and chewy inside. They didn't flatten as they cooked and remined domed though they did spread a bit. I look forward to seeing how they taste in a few days (a problem I've had with my eggless cookie recipes is that they fail to stay moist after a couple days).
These were astoundingly delicious, with crispy sides and chewy centres. I made a few changes - 1/3 cup white sugar + 1/3 cup brown sugar, 1/4 cup butter + 1 tbsp applesauce, 1 1/2 cups chocolate chips. I had to bake them for about 20minutes though.
 okay, so I shouldn't have overbaked them.. they became a little rubbery. Stick to the original time and you'll do just fine:) [/edit]
Absolutely yummy.. THANKS! :)
This is a great recipe. My 3 year old nephew is allergic to almost everything, but eggless cookies was what I was on the hunt for. I did adjust it a little from reading the other reviews. I used butter instead of margarine and shortening and added an extra teaspoon of vanilla. They were really really good. I under cooked them a little bit so they were soft instead of crispy. My nephew devoured them and so did everyone else. It's so hard to find a good recipe that uses something else in place of eggs, but this was definatley it. Thank you.
these are the best "healthy" cookie i could find and they taste great too! This time around i subbed the shortening with better n peanut butter which worked amazingly. Also used 1/4 c less flour and 1/3 c quick oats to give it some texture. If you are baking with better n peanut butter grease the cookie sheet bc it sticks
the smell of yogurt with choc chips is as if i'm in famous amos shop! its very light (since no eggs!)! i reduced the amount of sugar to a little less then half a cup! the choco chips provides alot of sweetness. i think everyone should experiment plain yogurt cookies with other toppings like almonds etc! it'll turn out hard outside but soft inside even after 20mins baking. good for people who dislike hard/tough cookies!
* Percent Daily Values are based on a 2,000 calorie diet.
Yogurt Chocolate Chip Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 50
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