Vegan DoubleTree Chocolate Chip Cookies
For those that have never heard of the famous DoubleTree chocolate chip cookies, they are the absolute best. I had one once, at a DoubleTree in downtown Houston. I was there to interview for an engineering job, and after checking in at the front desk all weary-eyed and smelling like airplane, they handed me a warm chocolate chip cookie. I thought it was a nice gesture and took a bite. And WOW, was I blown away. It was warm. Tender. Chewy. Loaded with chocolate chips and nuts. It was what every cookie aspired to be. So when DoubleTree released their recipe in April 2020, I was all over it. I’ve taken their original recipe and made it vegan AND gluten-free so that more people can enjoy them. These vegan DoubleTree chocolate chip cookies are so good. In fact, if you were to only make one chocolate chip cookie recipe in your whole life, these are it! This recipe makes 24 BIG cookies. Let’s get baking!
Their texture. They literally are the perfect cookie visually and texture-wise. What sets them apart from other chocolate chip cookies, is the addition of a small amount of lemon juice which helps the cookies to rise properly and the addition of a small amount of rolled oats which gives the chewy texture.
Yes! If you are interested in ordering cookies directly from them, please visit them at their website.
In fact, yes! The DoubleTree chocolate chip cookie is the first food ever to baked in space on board the international space station (ISS). Pretty cool huh?
Step-by-Step Instructions
Step 1. The first thing we will need to do is to prepare our equipment. First, line two baking sheets with parchment paper, baking mats, or if you don’t have either, grease the sheet with vegetable shortening. Two baking sheets are needed because the cookies need to cool on the cookie sheet for an hour after baking. Each sheet should hold 12 cookies each, for a total of 24 cookies. The next thing to decide is if you want to bake one sheet at a time or two. I always bake one sheet at a time, but it’s possible to do both sheets at once. If you are only baking one sheet at a time, then make sure your oven rack is in the center. If you are baking both sheets at once, then adjust the oven racks so that your oven is split into thirds. Once the oven racks are situated, preheat the oven to 300F. Then, we need to make a flax egg. To do this, combine 1 tablespoon of ground flaxseed with 3 tablespoons of boiling water in a small dish. Set aside for 5 minutes to let it thicken. It’s also a good idea to weigh out your flour. If you are using Bob’s Red Mill gluten-free 1-to-1 baking flour, it’s 4.8 oz/cup. If you are using regular all-purpose flour (not gluten-free), it’s 4.25 oz/cup.
Step 2. In a large mixing bowl, add the butter of your choice, extra light olive oil, granulated sugar, light brown sugar, flax egg, unsweetened applesauce, vanilla extract, and freshly squeezed lemon juice. Using an electric mixer, beat on medium speed for 1 minute to cream everything together.
Step 3. To the large mixing bowl, add the gluten-free flour, gluten-free rolled oats, baking soda, iodized salt, and ground cinnamon. Using an electric mixture, mix on low speed for 45 seconds, or just until everything is combined. You can also manually mix with a large spoon. Be careful not to over mix.
Step 4. Fold in chocolate chips and chopped walnuts.
Step 5. Portion out your dough into 3 tablespoon dollops. There are a couple of ways you can do this. You can either eyeball it OR you can use a cookie scoop. My cookie scoop is 1.5 tablespoons in volume, so I took two scoops, rolled them into one ball, placed it on the cookie sheet, then used my palm to flatten it to a disk and shape it.
Step 6. After using up all of your dough and filling both cookie sheets, it’s time to bake! If you are baking with one sheet at a time, then you just need to place the sheet in the oven, baking for 20-23 minutes, or until the cookies are golden brown around the edges. When the first sheet is finished, pull it out of the oven and set aside to cool somewhere (not on top of the stove!) for an hour. Then put the second sheet in, and repeat. If you are baking with two sheets, you are going to bake both of them for 20-23 minutes, or until the cookies are golden brown around the edges. The difference here, is that you will need to switch them halfway through the baking time so that they bake evenly. Once finished baking, remove from the oven and set aside to cool on the baking sheet for an hour.
More Recipes Like This:
- Dairy-Free Chocolate Chip Cookies
- Vegan Almond Coconut Chocolate Chip Cookies
- Vegan Banana Cookies
- Chocolate Chip Oatmeal Pulp Cookies
- Vegan Texas Sheet Cake Cookies
- Vegan Double Chocolate Zucchini Cookies
Vegan DoubleTree Chocolate Chip Cookies
Ingredients
- 1/2 cup butter of your choice, softened
- 6 tablespoons extra light olive oil
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 flax egg
- 1/4 cup unsweetened applesauce
- 1 1/4 teaspoon vanilla extract
- 1/4 teaspoon freshly squeezed lemon juice
- 2 1/4 cups gluten free 1-to-1 baking flour (OR 2 1/4 cups regular all-purpose flour)
- 1/2 cup gluten-free rolled oats (OR 1/2 cup regular rolled oats)
- 1 teaspoon baking soda
- 1 teaspoon iodized salt
- pinch ground cinnamon
- 2 cups chocolate chips of your choice
- 1 1/4 cups chopped walnuts
Instructions
- Line two baking sheets with parchment paper, baking mats, or if you don't have either, grease the sheet with vegetable shortening. Two baking sheets are needed, because the cookies need to cool on the cookie sheet for an hour after baking. Each sheet should hold 12 cookies each, for a total of 24 cookies. Next thing to decide, is if you want to bake one sheet at a time or two. If you are only baking one sheet at a time, then make sure your oven rack is in the center. If you are baking both sheets at once, then adjust the oven racks so that your oven is split into thirds. Once the oven racks are situated, preheat the oven to 300F. Then, we need to make a flax egg. To do this, combine 1 tablespoon of ground flaxseed with 3 tablespoons of boiling water in a small dish. Set aside for 5 minutes to let it thicken. It's also a good idea to weigh out your flour. If you are using Bob's Red Mill gluten free 1-to-1 baking flour, it's 4.8 oz/cup. If you are using regular all-purpose flour (not gluten-free), it's 4.25 oz/cup.
- In a large mixing bowl, add the butter of your choice, extra light olive oil, granulated sugar, light brown sugar, flax egg, unsweetened applesauce, vanilla extract, and freshly squeezed lemon juice. Using an electric mixer, beat on medium speed for 1 minute to cream everything together.
- To the large mixing bowl, add the gluten-free flour, gluten-free rolled oats, baking soda, iodized salt, and ground cinnamon. Using an electric mixture, mix on low speed for 45 seconds, or just until everything is combined. You can also manually mix with a large spoon. Be careful not to over mix.
- Fold in chocolate chips and chopped walnuts.
- Portion out your dough into 3 tablespoon dollops. Place dollops on cookie sheet with space inbetween, then use your palm to flatten it to a disk and shape it.
- Bake cookies for 20-23 minutes, or until the cookies are golden brown around the edges. If you are baking both sheets at once, switch them halfway through. Remove cookies from the oven, and allow them to cool on the baking sheet for an hour. Store cookies in an airtight container for up to 5 days, or store them in the freezer for up to 3 months.
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