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.
Vegan buttery sticks
Nondairy milk + lemon juice
All purpose flour
Baking soda, 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
- 3 tbsp (45 ml) non-dairy milk + 1/4 tsp lemon juice
- 1 stick (1/2 cup [113 g]) vegan butter slightly softened*
- 1/3 cup + 1 tbsp [80 g] granulated sugar
- 1/4 cup + 2 tbsp [82 g] packed light brown sugar
- 1 tsp pure vanilla extract
- 1 1/4 cup (156 g) all-purpose flour measured correctly*
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp ground cinnamon
- 1/4 cup (20 g) traditional rolled oats
- 1 1/3 cup (226 g) vegan chocolate chips
- 3/4 cup (112 g) chopped walnuts
- Flaky sea salt
- 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. If desired, sprinkle with flaky sea salt. Allow to cool then enjoy!
These cookies are so good but they fall apart easily — this needs a binder, maybe a flax egg?
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!
These are the best! I measured the flour in measuring cups and then on scale and was a little short so added more! They are perfect! I have been craving a good chocolate chip cookie and forgot. Had made these m y months ago and fell in love!Thank you for an amazing recipe!
Wow! Just made these and they are incredible! Thanks for all the great recipes.
Thanks so much for your comment, Lyndsay!! So glad you enjoyed.
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🤗💌!
Craved oatmeal cookies so I baked this recipe. So good, but is there another ingredient to use in place of the sugar? Or better to reduce the sugar measurement? I would definitely make this again.
So good! I don’t bake much but this was very fun to do during quarantine and they are so chewy and delicious!!! Love 🙂
I am so excited to try these but dont have lemon juice – do you think apple cider vinegar would work instead?
Hi there! Yes, that should work as well. Let us know how they turn out!
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!
Can I use baking powder instead ?
They look delicious but I wish you included the nutrient value. I have to watch sugars and carbs.
Could I substitute GF flour instead?
Hello, I used bobs mill 1 to 1 baking flour and 1/2 tsp of baking soda and they turned out amazing! defentily recomnend.
Can I substitute the vegan butter with coconut oil?
Sorry, we’ve never tried! But if you do give it a try, we’d love to know how it goes!
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!
I have made the Doubletree recipe a few times this year and tonight I figured I’d try making them vegan and stumbled across your post.
These are amazing!!! Seriously the closest I have gotten to taste and texture of the Doubletree Cookies I love so much. Thank for this fabulous recipe!! It’s a keeper for sure.
WOW I just made these and they were the best cookies I have made in a long time! Give them a try- you won’t regret it!!
In the “what you’ll need” section baking powder is listed, but not listed in the recipe. Is baking powder needed for this recipe? Thanks.
Sorry for the confusion! No baking powder is needed for this recipe. We’ve updated the section to reflect that. Enjoy!
How long do these cookies keep? (If I wanted to make ahead)
Should I put them in an airtight container and store in room temp?
Hi Emi! We’d recommend storing them in an airtight container at room temperature for about 3-5 days. If you’d like them to keep longer, put them in the refrigerator or freezer.
22 minutes are still super soft…should oven temp be higher?
Hi Nicoletta! The oven temperature is correct. Make sure to let them cool on the baking sheet before enjoying (they should firm up as they sit). Hope they still tasted great!
The absolute best cookie recipe of all time. I have used pecans and hazelnuts instead of walnuts when I was in a pinch and it worked perfectly! Everyone who has every tried them has begged for the recipe.
Can I cooking oil instead of butter? Thanks!
Best. Cookies. Ever! I have been asked by my family to make this my ONLY chocolate chip cookie recipe. This is quick and easy but best of all vegan. Thank you again for another amazing recipe.
I just made these, followed the recipe to a t, they spread out loaaads and were barely baked after 12 minutes 🙁 the dough was chilled, the baking sheet was cool, the oven was preheated what did I do wrong?
Question: mixed these and test-baked four, but they were very flat (thin) and crispy…what could I have done wrong?
PS: I made them with all same ingredients and used the recommended flour measuring technique. Suspecting dough temp issue, I refrigerated the remainder overnight and test-baked four more with cold dough, with same poor result. They taste great but texture is not as intended.
Hi, Just discovered I’m gluten sensitive and can’t have oats can I leave out the oats and just add the same amount of GF flour .
Fantastic recipe! They look and taste amazing. I baked them a little longer (24 minutes) for them to brown, but I’m using new (air flow) baking sheets and no parchment paper. Note: The dough that sat out longest flattened and spread more.
These are THE BEST! I’m constantly trying to impress my family with vegan cookies and these are definitely winners. Sooooo good and taste amazing the following day as well!
These are incredible. I have made them multiple times and they come out great every time. I have multiple non vegan friends saying it’s their new “go to” chocolate chip cookies recipes. Winning! They freeze and defrost perfectly as well.
These are one of the best cookies I have ever eaten and I am not vegan. Absolutely delicious!
Do you know how the calories count?
These were great! Followed the recipe as written. I did use Enjoylife mini choc chips cuz they are my favorite 🙂 I did have to bake them for 24-25 mins. Perfect warm and still good two days after. Thanks for the recipe! I’m doing a teen cooking class on Saturday and including this recipe for our dessert. The kids will love em!!
I just made these and they came out great! I halved the recipe and got 6 large cookies. I followed the recipe exactly. I did bake for a few extra minutes though. I’ll be making these again for sure!
I followed the recipe instructions exactly and they turned out sooooooo good!! These are the best chocolate chip cookies ever!
Hopefully you meant vegan chocolate chips! I would be sure to emphasize that or these are not vegan. They look yummy but I’ll have to switch out the chocolate and just wanted to say this in case anyone doesn’t know.
They look good , would like to try em , but i have a question… what are the Nutrition facts ?
Hii , how are you guys? This recipe looks really good , i would like to give it a try , but i have a question, What are the Nutrition Facts?
Hi! Question…what type of non-dairy milk did you use in the recipe. Almond or Soy? Original, Sweetened or Unsweetened? Vanilla flavored? Thank you can’t wait to make it!
I don’t often leave comments, but I feel I must for these. They are absolute perfection in my opinion. Thank you!
Hi, do I use light or dark brown sugar?
We recommend light, however either would work!
Hi! I love this recipe and make these every year! Do you have the nutrition information for them? We have a recent Type 1 diabetes diagnosis in our family. Thanks!
Literally the best chocolate chip cookies ever. Sometimes I omit the cinnamon but the touch of oats really makes these bomb!
So so good! This was my first time using “stick version” of vegan butter and I am so happy I tracked some down for this recipe. Big, coffee-shop-style cookies that hold together well and have melty chocolate chips at the centre. Perfection! My only change was subbing pecans for the walnuts. I noticed when I creamed the ingredients that spending a few minutes (as the recipe instructs) made a huge difference in the texture. The batter went from lumpy to smooth to airy/fluffy.
Have made these twice already and the first time I didn’t have the have enough chocolate chips and walnuts but they still turned out great. The second time I added the right amount of choc chips and walnuts and they were bursting chocolate. I prefer a more balanced chocolate to cookie ratio so I usually add less but either way they are amazing!!!
delicious ! I substituted both sugars with Swerve sweetener and still great! I heat mine up for 15 seconds though or else they are not chewy!
What brand of vegan butter do you use? I’m new to this and trying to research the best vegan butter for baking! Thank you!
The absolute best vegan cookie recipe on the internet. So so so good. I measured out the flour, used DF Belgian chocolate chunks and Melt brand buttery sticks and there is one cookie left today. Thank you for this ❤️😁
These taste delicious, but I followed the recipe exactly, even measuring the flour as directed, & they turned out really flat. I refrigerated the second half of the dough to see if it would make a difference, but they were still flat. Not sure why! Loved the taste & chewy center though.