share

Vegan DoubleTree Cookies

by
IMG_7014 3

We’ve been seeing this cookie recipe all over the internet lately and knew we had to veganize it. If you’ve never heard of these cookies before, DoubleTree by Hilton offers these cookies to guests at check-in and they became very popular. They finally released the recipe for their famous chocolate chip cookies to the public, and although we’ve never had them ourselves, they looked so good that we knew we had to make a vegan version of them.

These cookies are so delicious for so many reasons. They’re huge (~1/4 cup of dough each!), filled with add-ins (chocolate chips, oats, and walnuts), and baked at a low temperature for a longer-than-usual time so that they’re crispy on the edges and still soft in the center.

Our vegan version uses vegan butter in place of non-vegan butter and nondairy milk in place of eggs. We also opted for a smaller batch, yielding ~14 large cookies.

You’ll need:

Vegan buttery sticks

Sugar

Brown sugar

Nondairy milk + lemon juice

All purpose flour

Baking soda, baking powder, cinnamon and salt

And finally, nondairy chocolate chips, oats, and walnuts!

Each cookie is a whole 1/4 cup of dough and loaded with chocolatey, crunchy goodness so you know they’ve got to be good.

If you love cookies, we highly recommend making these. They’re deliciously decadent and a huge crowd-pleaser.

Check out some of our other cookie recipes!

Classic Chewy Chocolate Chip Cookies

Vegan Black and White Cookies

Peanut Butter S’more Cookies

Vegan DoubleTree Cookies

After seeing this popular cookie recipe all over the internet, we knew we had to veganize it!
4.8 from 5 votes
Prep Time 25 mins
Cook Time 22 mins
Total Time 47 mins
Course Dessert
Servings 14 cookies

Ingredients
  

  • 3 tbsp non-dairy milk + 1/4 tsp lemon juice
  • 1 stick (1/2 cup) vegan butter slightly softened*
  • 1/3 cup + 1 tbsp sugar
  • 1/4 cup + 2 tbsp brown sugar
  • 1 tsp vanilla
  • 1/4 cup rolled oats
  • 1 1/4 cup flour measured correctly*
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp cinnamon
  • 1 1/3 cup chocolate chips
  • 3/4 cup chopped walnuts

Instructions
 

  • Preheat oven to 300°F. Line two baking sheets with parchment paper.
  • In a small bowl, whisk the lemon juice and milk and set aside.
  • In a large mixing bowl, cream the vegan butter with the sugar and brown sugar for ~2 minutes, until light and fluffy.
  • Add milk mixture and vanilla to the butter mixture, beating again until light and fluffy.
  • Add the flour, baking soda, salt and cinnamon. Mix until fully combined.
  • Fold in the oats, chocolate chips and walnuts.
  • Scoop out 1/4 cup of dough for each cookie, roll into balls and place onto the parchment lined trays. Leave room in between each for spreading. Slightly press down each ball.
  • Bake for 20-22 minutes, until edges are golden brown.

Notes

*You want the vegan butter to be slightly soft for this recipe so that it mixes well with the other ingredients, but not too soft or your cookies may spread too much. We recommend bringing the butter out of the fridge ~30 minutes (max 2 hours) prior to using.
**Measure your flour using this method, or your cookies may turn out dry and won’t flatten.
Keyword chocolate chip, cookies, oatmeal, plant-based, vegan, walnuts
Categories:

Related Posts

    • Emily
    • May 30, 2020
    Reply

    4 stars
    These cookies are so good but they fall apart easily — this needs a binder, maybe a flax egg?

      • Six Vegan Sisters
      • May 31, 2020
      Reply

      Hi Emily, thanks for your comment! These shouldn’t fall apart – none of our cookie recipes require a flax egg binder. Make sure you measure the flour correctly and don’t over-bake them. They are supposed to be a slightly crispier cookie, but still soft in the center. Hope this helps!

    • Lindsay
    • May 30, 2020
    Reply

    Wow! Just made these and they are incredible! Thanks for all the great recipes.

      • Six Vegan Sisters
      • May 31, 2020
      Reply

      Thanks so much for your comment, Lyndsay!! So glad you enjoyed.

        • Latricia Pickens
        • June 3, 2020
        Reply

        5 stars
        I made these the day I got the email about them or maybe the next day! I had everything I needed at home!!! Soooooooo good😫💓🤤😋! Thank you for sharing🤗💌!

    • Jessica
    • June 1, 2020
    Reply

    5 stars
    So good! I don’t bake much but this was very fun to do during quarantine and they are so chewy and delicious!!! Love 🙂

    • J S
    • June 2, 2020
    Reply

    I am so excited to try these but dont have lemon juice – do you think apple cider vinegar would work instead?

      • Six Vegan Sisters
      • June 3, 2020
      Reply

      Hi there! Yes, that should work as well. Let us know how they turn out!

        • J illian S
        • June 6, 2020
        Reply

        5 stars
        Used apple cider vinegar instead of lemon juice & refrigerated dough overnight – another amazing recipe by you all. These are simple enough to make and really delicious!

    • Alyshia
    • June 3, 2020
    Reply

    Can I use baking powder instead ?

    • Kathleen Erikson
    • June 8, 2020
    Reply

    They look delicious but I wish you included the nutrient value. I have to watch sugars and carbs.

    • Lynnae
    • June 10, 2020
    Reply

    Could I substitute GF flour instead?

    • Yasa
    • June 14, 2020
    Reply

    Can I substitute the vegan butter with coconut oil?

      • Six Vegan Sisters
      • June 14, 2020
      Reply

      Sorry, we’ve never tried! But if you do give it a try, we’d love to know how it goes!

    • Christy Jayne
    • July 1, 2020
    Reply

    5 stars
    Wow, wow, wow. Better than any milk and egg cookies I’ve ever eaten. I’m currently overloaded with fresh mint, so I actually infused my butter with it on the stovetop and then refrigerated the dough a couple hours before baking. Did I say wow? This is hands down my new chocolate chip go-to! Thank you so much!

Leave a Reply

Your email address will not be published. Required fields are marked *






Six Vegan Sisters
Close Cookmode