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Vegan DoubleTree Cookies

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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, 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!
4.95 from 17 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 all purpose 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
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    • 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🤗💌!

      • Mari
      • April 6, 2021
      Reply

      5 stars
      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.

    • 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?

      • Hailey
      • September 3, 2020
      Reply

      Hello, I used bobs mill 1 to 1 baking flour and 1/2 tsp of baking soda and they turned out amazing! defentily recomnend.

    • 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!

    • Rose
    • July 18, 2020
    Reply

    5 stars
    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.

    • Julie
    • August 20, 2020
    Reply

    5 stars
    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!!

    • Hilda
    • August 23, 2020
    Reply

    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.

      • Six Vegan Sisters
      • August 24, 2020
      Reply

      Sorry for the confusion! No baking powder is needed for this recipe. We’ve updated the section to reflect that. Enjoy!

    • Emi
    • September 3, 2020
    Reply

    Hello!
    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?
    Thnx!

      • Six Vegan Sisters
      • September 21, 2020
      Reply

      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.

    • Nicoletta
    • September 9, 2020
    Reply

    22 minutes are still super soft…should oven temp be higher?

      • Six Vegan Sisters
      • September 21, 2020
      Reply

      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!

    • Angeline
    • October 9, 2020
    Reply

    Can I cooking oil instead of butter? Thanks!

    • Sugeamomma
    • October 12, 2020
    Reply

    5 stars
    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.

    • Effy
    • December 14, 2020
    Reply

    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?

    • GB
    • December 18, 2020
    Reply

    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.

    • Kim Evans
    • December 18, 2020
    Reply

    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 .

  1. Reply

    5 stars
    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.

  2. 5 stars
    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!

    • Stephanie Wilkinson
    • January 8, 2021
    Reply

    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.

    • Nancy
    • January 26, 2021
    Reply

    5 stars
    These are one of the best cookies I have ever eaten and I am not vegan. Absolutely delicious!

    • Sochima Ekemezie
    • February 4, 2021
    Reply

    Do you know how the calories count?

    • Charleen Belcher
    • February 9, 2021
    Reply

    5 stars
    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!!

    • Linda
    • March 2, 2021
    Reply

    5 stars
    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!

    • Denise
    • April 19, 2021
    Reply

    5 stars
    I followed the recipe instructions exactly and they turned out sooooooo good!! These are the best chocolate chip cookies ever!

    • Brwon
    • April 26, 2021
    Reply

    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.

    • Raneem
    • June 8, 2021
    Reply

    They look good , would like to try em , but i have a question… what are the Nutrition facts ?

    • Raneem
    • June 8, 2021
    Reply

    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?

    • ALLI
    • October 13, 2021
    Reply

    5 stars
    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!

    • Sherry (BTLover2)
    • November 19, 2021
    Reply

    5 stars
    I don’t often leave comments, but I feel I must for these. They are absolute perfection in my opinion. Thank you!

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