A copycat of the perfect Doubletree chocolate chip cookies! Big, soft, and chewy vegan chocolate chip cookies stuffed with walnuts, oats, and chocolate chips.
I’ve been on the hunt for a PERFECT vegan chocolate chip cookie and this is IT! This version has a few untraditional ingredients, but is perfect if you love a chewy, thick cookie that has just a few extra mix-ins.
How to make Doubletree chocolate chip cookies
The great news? These vegan Doubletree cookies are so easy! Just like a usual cookie recipe.
First, you’re going to cream together the vegan butter and sugars in the bowl of a stand mixer fitted with a paddle. If you don’t have a stand mixer, you can easily use a hand mixer too. As far as mixing by hand goes, I would not recommend it. You’re not going to be able to cream the butter and sugars together enough to make the dough correctly. Just stick to a stand or hand mixer!
After the vegan butter and sugars are creamed together, add the flax eggs, vanilla, and lemon juice. The lemon juice activates our baking soda that gets added later and obviously, flax eggs and vanilla are normal parts of a good vegan cookie recipe.
Next, add the dry ingredients. A lot of the ingredients are the same as a usual cookie recipe, but with the addition of some rolled oats for texture and just a pinch of cinnamon for a little bit of extra flavor. Continue to stir until dough comes together, be careful not to overmix!
Last, add in the chocolate chips and chopped walnuts. Stir for just a few seconds until everything is mixed through.
After the dough is mixed together, scoop it out into fairly large scoops. The general rule of thumb is about 2-3 tablespoons per cookie. They will be big! Place on a prepared baking sheet and space at least a couple of inches apart.
Bake for 15ish minutes, until they are golden brown and look baked on the outside. Don’t overbake these! If you leave them in for just a few minutes too long, they will dry out and become too crispy.
Allow to cool before eating!
How to make vegan Doubletree chocolate chip cookies
The main swaps to take the original recipe from non vegan to vegan is swapping regular butter for vegan butter and eggs for flax eggs. That’s it!
What makes Doubletree cookies good?
These are my PERFECT chocolate chip cookies! They are great for a few specific reasons:
- They are bigger! The usual chocolate chip cookie is about 1-2 tablespoons and these are 2-3, so they are bigger and have an amazing texture.
- The addition of oats and cinnamon make them just a little bit different. They add texture and make them kind of like a monster cookie, but leaning more chocolate chip cookie.
- Walnuts! I used to be totally team anti-walnuts in cookies, but this has made me a believer.
- So easy! No chilling and no aging of the cookie dough. These vegan Doubletree cookies are perfect as is and can be whipped up in under an hour.
How to make vegan cookies
I have a whole blog post on making perfect vegan cookies, but there are some basic rules of thumb.
- Make sure you’re using fat! Cookies are not the place to skimp on using fat. Whether it’s you favorite vegan butter, coconut oil, or olive oil, make sure you’re using fat in yoru vegan cookies. Fat ensures that your cookies are crispy on the outside and chewy on the inside. It also keeps them moist and doesn’t make them too moist or dry them out!
- Don’t overmix your dough! Overmixing your cookie dough makes your cookies come out tough and kind of gummy. I used to think more is better when it comes to baking, but that’s just not true. Make sure you mix the dough just until the dough comes together and flour isn’t visible, and no more.
- Mind your baking times. Like I mentioned earlier, overbake and your cookies are going to be dry and way too crunchy. Underbake and the middle will be raw! Make sure you go by the given time in the recipe and check on them on the lower end of the bake time.
- ½ pound vegan butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 tablespoon ground flax seed + 6 tablespoons water
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon juice
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch of ground cinnamon
- 2 2/3 cups semi-sweet chocolate chips
- 1 1/2 cups chopped walnuts
Preheat oven to 325 degrees F. Grease two cookie sheets or line with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, beat together the vegan butter and sugars in a large bowl on medium speed until light and fluffy, about 2 minutes.
Add the ground flax seed, water, vanilla, and lemon juice. Mix together on medium until incorporated.
Add flour, oats, baking soda, salt, and ground cinnamon. Mix on medium speed just until dough comes together and no flour streaks remain.
Add the chocolate chips and chopped walnuts, stir until incorporated throughout.
Scoop dough out and form into cookies about 2-3 tablespoons big. Place on prepared baking sheets and space about 2 inches apart.
Bake for 15-17 minutes, until cookies are golden brown.
Allow to cool before serving. Store at room temperature in a sealed container for up to a week.
Keywords: vegan cookies, chocolate chip cookies, vegan chocolate chip cookies