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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


  • 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


  • 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.


*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