If you’ve ever stayed at a DoubleTree Hotel you’ll know that they’re famous for their chocolate chip cookie recipe and for good reason. So, when they released their secret recipe I just knew I had to tweak it to make it allergy friendly for my son. So, I took this renowned recipe and made it gluten, dairy and egg free (vegan). Enjoy this classic chocolate chip cookie recipe without the top allergens! And, if you only need one of the allergens removed, I give tips for that too–it’s totally customizable.
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Why I love this doubletree cookie recipe:
2020 has been a pretty crap-tastic year, so thank goodness for the DoubleTree Hotel Chain sharing their coveted and top-secret recipe with all of us so we can make it at home since we can’t be traveling right now. If you’ve ever had their famous recipe when you check in to the front desk at the Hilton DoubleTree Hotel, then you know that wonderful cookie, and if you don’t–you soon will, all without having to book a room. Let’s just say that these are famous cookies for a reason!
I love this cookie because it actually uses oat flour, which gives the dough such a good taste and sets it apart from typical chocolate chip cookies. It makes it more hearty and homey. If you love oatmeal cookies, this gives a nod to it that you will love. Let’s make this Gluten Free Vegan DoubleTree Chocolate Chip Cookie recipe together! This is my mom’s favorite cookie of mine and she loves them! And she doesn’t even have any dietary restrictions.
No matter your dietary restrictions, whether you need them JUST gluten free, gluten free vegan, or just egg free, I have all the substitutions listed below, because everyone should be able to enjoy these, no matter their eating abilities and it should taste like the REAL THING.
Frequently asked questions:
Because I want this baking experience to be a delicious, I like to go over all of the question you might have to make sure you have what you need to bake this successfully. You can scroll through these questions, or feel free to jump down to the recipe. Whatever helps you!
What were the original ingredients?
Even though this is a copycat recipes, I had to change it a bit to make this recipe gluten free, dairy free, egg free and vegan. You may wonder what it looked like originally. Here is the original recipe with the ingredients from the official recipe:
- 1/2 pound butter, softened (2 sticks)
- 3/4 cup plus 1 tablespoon granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 and 1/4 teaspoons vanilla extract
- 1/4 teaspoon of lemon juice, freshly squeezed
- 2 and 1/4 cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 and 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
- 1 and 3/4 cups chopped walnuts
What tools do you need to make the DoubleTree cookies?
- To either be able to mix the dough by hand in a large bowl, use hand-held electric beaters, or my favorite: a stand mixer (like KitchenAid).
- Measuring cups and spoons
- A large spoon for stiring
- Spatula to scrape the sides of the bowl
- A baking sheet (I like these ones)
- Parchment paper, or silicone baking mats (I prefer these, because they give the cookies something to grip onto to so that they don’t overspread, as well as they help the cookies not stick)
- Cookie scoop (not mandatory, but helps you get uniform cookies and portion dough)
- Metal spatula for removing the hot cookies
- Cooling rack (or in a pinch, use a paper towel to set them on to cool)
What changes I make to the DoubleTree Chocolate Chip Cookie:
I obviously had to make some ingredient swaps to make this famous cookie recipe allergy friendly. Here is what I did:
- I swapped out the butter for a vegan butter.
- I swapped out the eggs for flax eggs.
- I omitted the lemon juice (feel free to keep this, as this was personal preference)
- I swapped regular flour for a gluten free flour (I like blends that are mostly rice/potato/tapioca blends & already have xanthan)
- I swapped the rolled oats for ground oats by using gluten free oat flour (I just blended in my blender gluten free oats until they became a powder)
- I omitted the cinnamon (I wanted this to taste as close to the classic chocolate chip cookie as possible, and this throws my taste buds off). Feel free to keep it if you’d like.
- I swapped the Nestle Tollhouse chocolate chips for dairy free chocolate chips.
- I omitted the walnuts because we have a nut allergy; if you don’t, feel free to keep them.
- I upped the vanilla extract because that stuff is amazing.
- They recommend cooking the cookies at 300 degrees F for 20-23 minutes. I tested making them at 350 for 10 minutes and I couldn’t tell a difference. I’m all for faster cookie consumption.
Do I have to use old fashioned rolled oats?
Since you’re making it into a flour anyways, I don’t think swapping quick oats for rolled oats should make a difference. I say go ahead and use what you have on hand.
What if you don’t need this cookie recipe to be gluten free?
If you don’t need these famous doubletree cookies to be gluten free, simply swap back in regular flour and regular oats at the same measurements.
What if you don’t need this chocolate chip cookie to be dairy free?
Simply use regular butter at the same measurement and use regular chocolate chips. I would say at the same amount, but you really gotta measure those with your heart. If you’re like me, you like lots of chocolate.
What if you don’t need this DoubleTree cookie to be egg free?
Simply use 2 regular eggs and drop the flax eggs. Easy peasy! The great thing about being egg free: being able to eat the raw cookie dough!
What tips do you recommend to get these Gluten Free Vegan DoubleTree Chocolate Chip Cookies soft?
My perfect chocolate chip cookie has a crisp edges and a soft center. To achieve this, you need to really watch your cookies while baking. Each oven bakes differently and some will bake faster or slower than mine. The time is really a suggestion.
*Pro tip: The minute the edges start to turn lightly golden brown, pull them out. Even if the center doesn’t look set. They will set as you leave them on the hot baking sheet for five minutes. Then, you can remove them to a cooling rack. By taking them out before the middle is done, it ensures that super soft center. If you like gooey cookies, you can take them out a minute or two sooner. They will set up further as they cool–though it’s hard to resist warm cookies. You do you!
How do you store these Gluten Free Vegan DoubleTree Chocolate Chip Cookies?
My cookies last for 2-3 days. I leave them room temperature with a lid over them to keep them from drying out. You could also freeze them.
Are these DoubleTree Chocolate Chip Cookies vegan?
The original doubletree chocolate chip cookies recipe is not vegan, HOWEVER, the good news is that the way I’ve tweaked it below IS. I’ve taken out the eggs, butter and use vegan chocolate chips so you will be good to go! Did you know that all of my cookie recipes are vegan? Check out the list below.
Do you have any other cookies that are gluten free, dairy free, egg free and vegan?
Why yes I do! Since my son has: wheat, dairy, egg, peanut, and tree nuts, ALL of my 200+ recipes on this site are free of those things. While we do not eat strictly vegan, all of my baking ends up being vegan because we cannot do milk or eggs. These new recipes just might become some of your new favorite cookies.
- If you can’t do oats, I have another allergy friendly chocolate chip cookie that doesn’t use oats
- Gluten & Dairy Free Oatmeal Chocolate Chip Cookies (that use no flour blends–JUST oats)
- Soft, Roll Out Sugar Cookies
- Allergy Friendly S’mores Cookies
- Allergy Friendly Pumpkin Chocolate Chip Cookies
- Allergy Friendly Black & White Cookies
- Gluten Free Vegan Chocolate Orange Cookies
- Gluten Free Vegan Chocolate Peppermint Crinkle Cookies
- Maple Cookies with Maple Glaze
- Allergy Friendly Homemade Oreos
- Gluten Free Vegan Skillet Cookie
Do you have a video showing how to make these DoubleTree Chocolate Chip Cookies?
Yes I do! I use TikTok because I like how short and succinct their videos are. Watching the video below should give you a good, general overview of how to make these gluten free vegan doubletree chocolate chip cookies. Enjoy!
@allergyawesomenessDoubleTree Hotel’s secret ##chocolatechipcookie recipe made ##glutenfree & ##dairyfree ##learnontiktok ##tiktokpartner♬ original sound – Megan Lavin
DoubleTree Chocolate Chip Cookies Made Gluten Free & Vegan
DoubleTree's famous chocolate chip cookie has had a remodel to make it gluten free vegan! Find out all the substitutions & tips to make this classic anew.
- 1/2 pound/1 cup/2 sticks vegan butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 flax eggs (2 Tablespoons ground flax + 5 Tablespoons warm water)
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 and 1/2 cups gluten free flour that includes xanthan gum
- 1/2 cup oat flour (see directions)
- Vegan chocolate chips to taste
Be sure to see the video above the recipe to see how to make them.
Preheat your oven to 350 degrees F.
In a stand mixer (or in a bowl with electric beaters) mix the vegan butter and both sugars.
In a small bowl, add your ground flax seeds and water. Allow this to sit for five minutes before adding it to the butter/sugar mixture.
Add the vanilla and mix.
In a quality blender, add 1 cup of certified gluten free old fashioned rolled oats. Blend until it's a fine flour. Measure out 1/2 cup. Save the extra for the next time you make this. I always find it's better to blend too much than not enough.
Next add the baking soda, salt, oat flour and gluten free flour. Mix.
Stir in by hand the chocolate chips.
Place a baking mat on a cookie sheet. Using a cookie scoop for even cookies, place the dough equally spaced apart on the cookie sheet.
Bake around 10 minutes. Once the edges get slightly golden brown, pull them out of the oven.
Allow the cookies to finish cooking/setting on the warm pan for 5 minutes.
Remove from the pan to a cooling rack.
Keep room temperature, covered or freeze for another time.
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Adapted heavily from: Taste of Home's Double Tree Chocolate Chip Cookie Recipe
IF YOU WOULD LIKE TO SEE A VIDEO OF HOW TO MAKE THIS, GO TO MY INSTAGRAM AND CHECK OUT MY SAVED HIGHLIGHT BUBBLES.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 155mgCarbohydrates: 14gFiber: 0gSugar: 10gProtein: 1g
DON’T FORGET TO PIN THESE GLUTEN FREE VEGAN DOUBLETREE CHOCOLATE CHIP COOKIES, SO YOU DON’T LOSE IT. WHILE THERE CHECK OUT MY THOUSANDS OF ALLERGY-FRIENDLY PINS!
I just made these and whoa! I wasn’t sure about the oatmeal flour. But after tasting the cookie dough and then eating several cookies these are amazing! So easy to mix up and delicious!
Girl oatmeal flour is where it’s at! I’m so glad you got outside your comfort zone and tried them. I’m so happy you enjoyed them. Eat an extra one for me.
I made these for my boys who have lots of food allergies and my daughter who has none
.. they all absolutely loved these. My husband too! Thank you for this recipe. I’ve been looking for this for years. These cookies taste like regular delicious soft ones. God bless you! I cannot thank you enough!
These are so good! I am so impressed with this recipe! This just instantly became my go to chocolate chip recipe. Thank you from the bottom of my heart for sharing this deliciousness with the world!
Thanks so much for the nice compliment, Cassie. They’re my current go-to cookie as well!
Fantastic recipe! I’ve made it twice in 2 days with no substitutions. The first time, I baked them for 12 minutes and took them out. They don’t look “done” but after staying on the tray as directed for 5 minutes, they are perfect! The second time I made them as directed but I baked them as one giant cookie cake in a round pizza pan for about 26 minutes for a birthday cookie cake! Worked perfectly! All the family loved it, even those without food allergies. A definite winner and keeper! Thanks for another great recipe!
Thanks KJ! I love the idea of using it to bake one giant cookie. And, the trick of pulling them out when they don’t look done really does make a crucial difference in the texture. Thanks for having faith in me and following the directions anyways. Thanks for letting me know about your experience.
Hi. I have two types of gluten free flour one without the axanthan gum and the other is self raisig with xanthan gum, what shall I do? I already added the baking Soda to my sugar/ butter mixture, can I just add axathan gum separately with the non self raising flour? And how much shall I add?
Hi! If you haven’t already added the flour, I’d do the one that includes xanthan gum. If you’ve already added the gluten free flour without xanthan gum, then a teaspoon of xanthan should about do the trick.
Hi! Thank you so much for for the reply! Yes I guessed a teaspoon of xathangum should be enough and it came out perfect, gowy and soft in the centre just how I wantedit. This time I will try with the self-raising flour, I guess I don’t need to add baking soda. Right?
Hi Imen, so glad to hear that it worked well for you. Are you saying you want to use self-raising gluten free flour, or self raising regular flour?
I am currently doing an elimination diet and was missing eating normal dessert. These were delicious!!! Thank you so much for posting!
Oh, I’m so happy to hear it worked for your diet. Everyone needs a delicious dessert even when they’re on an elimination diet.
These were excellent! Will absolutely make again.
Thanks for a great recipe!