Satisfy your sweet tooth with these copycat vegan DoubleTree chocolate chip cookies. Learn how to make these classic treats without dairy, and enjoy their rich, gooey goodness!
Indulge in the deliciousness of a classic chocolate chip cookie, now made entirely vegan!
I've taken Hilton's famous cookie recipe and the first food to be baked in orbit and transformed it into a vegan delight. These mouthwatering treats are filled with gooey chocolate chips and have a perfectly firm, moist texture.
For other delicious copycat recipes like Vegan Tunacado Sandwich or Vegan Chocolate Chip Skillet Cookie (BJ's Copycat), visit 25+ Vegan Copycat Recipes.
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Why you'll love these cookies
- These vegan cookies taste remarkably similar to traditional chocolate chip cookies because they use exclusively traditional chocolate chip cookie ingredients! Substituting butter, eggs, and chocolate chips with vegan versions tastes just like a traditional cookie!
- Even non-vegans will love these cookies.
- My recipe is straightforward to follow, so you can quickly whip up a batch of these delicious cookies in about 30 minutes.
- The texture of these cookies is perfect - soft, chewy, and incredibly satisfying.
- Despite being vegan, these cookies don't compromise on taste.
Ingredient Overview
- Butter - Use the Earth Balance Sticks or any other vegan butter for an excellent butter substitute.
- Egg substitute - Substitute eggs with Bob's Red Mills Egg Replacer. Combine 1 tablespoon of the egg replacer with 2 tablespoon of water. Mix well and let sit for one minute until it thickens. Alternatively, use a flax egg, which is made by mixing ground flaxseeds with water at a 1:2 ratio.
- Vegan Chocolate Chips - Look for high-quality, dairy-free chocolate chips or chunks. These days, they are available at all major grocery chains. Enjoy Life Baking Chocolate Semi-Sweet Mega Chunks are a popular brand. They contain three ingredients and are free of the top allergens. Feel free to use the morsels if you prefer.
How to make vegan chocolate chip cookies
Step 1: Cream the butter with sugar in a stand mixer (or use a hand mixer) for two minutes until light in color and fluffy. Under-mixed butter and sugar will look gritty and chunky; this can lead to dense cookies and cakes. If you over-mix, the butter will separate out of the mixture and it will be grainy and soupy, so be sure to stop once your butter becomes light and fluffy deliciousness.
Step 2: Add egg replacer, vanilla, and lemon juice and mix again for another couple of minutes but don't overmix.
Step 3: Add flour, oats, baking soda, salt, and cinnamon and mix on low. Blend for about 45 seconds.
Step 4: Stir in the chocolate chips and walnuts with a spatula.
Step 5: Once thoroughly combined, place the batter into the fridge for one hour to chill. Chilling cookie dough allows the flavors to meld, helps control spreading, improves texture, and makes the dough easier to work with.
Step 6: Once removed from the fridge, shape the dough into balls. I typically measure around 30-35 grams for each ball, roughly the size of a ping-pong ball. Alternatively, use an ice cream scooper for even-sized cookies.
Step 7: Bake for 20 minutes in a 300°F oven. The center will be soft when you remove the cookies from the oven. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and avoids any potential crumbling. They will firm up after 10 minutes when they have cooled.
This batter makes approximately 44 cookies.
Top Tips
Don't skip chilling the dough. Overall, chilling cookie dough improves the cookies' flavor, texture, and appearance. It's a simple step that can make a significant difference in the final product, ensuring delicious, perfectly baked cookies.
Since this batter makes a lot of cookies, you can freeze the prepared dough balls in an airtight container for up to three months. When you're ready to bake, simply proceed with baking as usual. There is no need to thaw them, but you may need to add a couple of minutes to the baking time.
FAQs for Vegan Chocolate Chip Cookies
Baked cookies store well in the fridge. They last around 5 days in a covered container.
You can use any type of vegan chocolate chips or chunks in your cookies. Look for chocolate chips specifically labeled vegan, as they are made without any dairy or animal-derived ingredients.
Various alternatives to refined sugar can be used in vegan baking. Natural sweeteners like maple syrup, coconut sugar, or agave nectar can be used. Remember that the cookies' texture and sweetness may vary slightly depending on the type of sweetener you choose.
Not all chocolate is vegan, as it often contains dairy products. However, there are vegan chocolate options available. Dark chocolate with a high cocoa content is often naturally dairy-free and can be suitable for vegans. Several vegan chocolate chip brands are available in the market: Enjoy Life Foods, Guittard, Pascha Organics, Lily's Sweets, and Trader Joe's.
You can use gluten-free flour instead of all-purpose flour. Bob's Red Mill Gluten Free All-Purpose Flour is a great choice.
More Delicious Vegan Cookies
Got a minute? I'd love for you to comment and rate these Vegan DoubleTree Chocolate Chip Cookies. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan DoubleTree Chocolate Chip Cookie
Ingredients
- ½ pound vegan butter (2 sticks softened )
- ¾ cup granulated sugar + 1 tablespoon
- ¾ cup packed light brown sugar
- 2 tablepsoons egg replacer alternatively, use 2 flax eggs - see post
- 1 ½ tablespoons vanilla extract
- ¼ teaspoon lemon juice
- 2 ¼ cups flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 ¾ cups chopped walnuts
- 2 cups vegan chocolate chips or chunks
Instructions
- Preheat: Preheat oven to 300°F.
- Mix: Combine softened butter, sugar, and brown sugar with a hand or stand mixer. Mix on medium speed for about two minutes.
- Add: Add egg replacer, vanilla, and lemon juice, mixing on low to medium speed for about 2 minutes or until light and fluffy.
- Blend: Slowly add flour, oats, baking soda, salt, and cinnamon on low speed. Blend for about 45 seconds. Don’t overmix.
- Incorporate: Stir in chocolate chips and walnuts using a spatula or large spoon.
- Chill: Chill the dough for one hour in the fridge.
- Roll: Remove from the fridge. Roll 30-35 grams of dough into balls (about the size of ping pong balls) and place on a baking sheet lined with parchment paper or a silicone mat about 2 inches apart.
- Bake: Bake for 20 minutes.
- Cool: Remove from oven and let sit on the tray for a few minutes. The center will still be soft. They will become more firm when they cool down. Transfer to a wire rack to cool for 10 minutes. Enjoy!
Reg says
These cookies are everything I love -crispy on the edges, soft in the middle, and chocolaty You’d never guess they’re vegan! I’ve made them countless times, and they disappear fast every single time.