In 2020 Doubletree shared the recipe for their delicious cookies which are served warm upon arrival. We have taken this recipe and adapted it to be safe for (mostly) ALL* guests! These are free from the top 14 allergens, gluten free and vegan. And since walnuts are included in the Doubletree hotel cookies (and not these) these are slightly different but equally as tasty!
*we do realize some may be allergic to non 14 allergens, that’s why we are saying (mostly) ALL guests.
Ingredients Needed:
- 3 tablespoons (non-dairy) milk
- ¼ teaspoon lemon juice
- 1 stick (1/2 cup) vegan butter slightly softened*
- ¼ cup + 2 tablespoons brown sugar
- 1/3 cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1 ¼ cup (170 grams) Kate’s Safe & Sweet All Purpose Flour (or all-purpose flour)
- 1 teaspoon cornstarch** (can be omitted if using non gluten free all-purpose flour)
- ¼ cup rolled oats
- 1 (overflowing) cup semi-sweet chocolate chips
*you want vegan butter to be slightly soft for this recipe. We recommend bringing the butter out of the fridge for 30 minutes prior to using. If too soft your cookies may spread too much
**Cornstarch replacements: substitute 1-to-1 ratio with arrowroot starch or potato starch. Substituted 1-to-2 ratio with tapioca starch.
Supplies Needed:
- Mixing bowls (3 needed)
- Hand or Stand Mixer
- Spatula or Spoon
- Measuring Spoons and Cups
- Baking sheet pans
- Parchment paper
- Cooling Rack
Directions:
- Preheat oven to 300 degrees Fahrenheit.
- Line two baking sheets with parchment paper.
- In a small bowl, whisk the lemon juice and milk and set aside.
- In a medium mixing bowl, combine the salt, baking soda, cinnamon and flour. Set aside.
- In a large mixing bowl, cream the butter with the sugar and brown sugar until light and fluffy. You will mix for about 2-3 minutes.
- Add the milk and lemon mixture to the large mixing bowl with the butter and sugar mix.Beat again until light and fluffy.
- Add the dry ingredients into the wet ingredients and mix until fully combined. Be sure to scrape the bowl a few times to get all ingredients incorporated.
- After completely mixed fold in the oats and chocolate chips.
- Scoop out 1 ½ tablespoons of dough for each cookie. You can also use a medium cookie scoop. Roll the dough into balls and place on the parchment paper lined trays. Leave room in between each for spreading.
- Bake for 20-22 minutes until centers still look a bit doughy and until they just begin to brown.
- Let cookies cool for at least 10 minutes before removing them to a wire rack to cool completely. Gluten-free cookies (especially ones without xanthan gum) tend to be fragile when still hot.
Cookies can be stored in an airtight container for up to 5 days. You can also store in the freezer for up to 3 months.
