Go Back

Vegan DoubleTree Cookies

After seeing this popular cookie recipe all over the internet, we knew we had to veganize it!
4.96 from 23 votes
Prep Time 25 mins
Cook Time 22 mins
Total Time 47 mins
Course Dessert
Servings 14 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

Optional topping

  • 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!


*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