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 recipe:
2020 has been a pretty crap-tastic year, so thank goodness for DoubleTree sharing their coveted chocolate chip cookie recipe with all of us so we can make it at home since we can’t be traveling right now.
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!
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?
Since 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 list of the original ingredients:
- 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 freshly squeezed lemon juice
- 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 semisweet chocolate chips
- 1 and 3/4 cups chopped walnuts
What changes did you make to the DoubleTree Chocolate Chip Cookie?
I obviously had to make some ingredient swaps to make this 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, 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 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 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.
What if you don’t need this cookie recipe to be gluten free?
If you don’t need this recipe 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.
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!
What tips do you recommend to get these Gluten Free Vegan DoubleTree Chocolate Chip Cookies soft?
My perfect chocolate chip cookie has a crisp edge 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 round out suggestion. The minute the edges start to lightly brown, pull them out. Even if the center doesn’t look set. They will set as you leave them on the hot cookie 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.
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 recipe is not, however, the way I’ve tweaked it below it 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, tree nut and beef allergies, 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. Here are some of my 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
- 1/2 pound vegan butter, softened (2 sticks)
- 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
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.
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.
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
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