This recipe for Gluten Free DoubleTree Chocolate Chip Cookies is a hit for anyone who has ever tried the famous Hilton Hotel cookies. This copycat recipe is better than the real thing and results in a chewy soft cookie. Great for anyone who has celiac or is following a gluten free diet.
Staying in hotels is high on my list of one of my favorite things to do. I just love being in a new environment and I love the clean minimalist look and feel of nice hotel rooms.
I especially love when hotels do great things like offer a great complimentary breakfast or offer a signature chocolate chip cookie when you check in.
The DoubleTree Hilton is famous for giving out these cookies and they have become a phenomenon over the years so much so that Cookies In Space has become popular making this cookie the first one to ever be baked in space.
With travel at an all time low right now due to current events, Hilton has released the official recipe for the first time ever!
I’ve decided to put my own twist on their recipe making it gluten free friendly!
Gluten Free DoubleTree Chocolate Chip Cookie Copycat Ingredients
- Gluten Free Flour Blend: I like using a blend of gluten free flour that has a mix of flours and also has Xanthan gum already added to the blend. You can use gluten free flour 1:1 with all-purpose flour. Using gluten free flour will result in a cookie that is slightly more dry than the original because it absorbs liquid very well. The cookies are still soft and chewy!
- White & Brown Sugar: An even combination of these two works perfectly.
- Rolled Oats: They give a great texture and bite to the cookies.
- Lemon Juice: a little bit of this was spotted when the recipe release and helps the flavor of the cookies.
- Cinnamon: a small pinch gives a hint of warming flavor.
- Chopped Walnuts: gives a crunchy nutty flavor to the cookies.
- Milk Chocolate Chips: These get wonderfully melty and make the cookies a perfect amount of chocolatey.
- Baking Soda, Salt, Vanilla Extract, Egg: typical chocolate chip cookie ingredients.
Gluten Free Cookie Recipe Adaptation:
I changed a few things from the original recipe:
- Swapped AP Flour for Gluten Free Flour: this makes the cookie chewy and dense and gluten free.
- Cut The Recipe In Half: the original recipe on their website looked like it made a LOT of cookies and big ones at that, so I cut the recipe in half to make sure this wasn’t a hotel sized batch.
- Made Smaller Cookies: the original recipe calls for scooping cookie dough balls that are 3 tablespoons in size. I made each cookie 2 tbsp worth of dough. This makes for a smaller cookie than the original large sized DoubleTree cookie but the smaller cookies are great and still make 18-20 cookies.
Doubletree Cookie Calories:
An estimate for the original Doubletree cookie nutrition facts:
DoubleTree Chocolate Chip Cookie: 1 cookie contains 310 calories, 31g net carbs, 22g sugar, and 18g fat
Gluten Free Version (this recipe):
How To Make Gluten Free DoubleTree Cookies
- Preheat Your Oven: Preheat the oven to 300 degrees and prepare a baking sheet with a piece of parchment paper.
- Mix Wet Ingredients: cream together butter and sugar until fully combined using a stand mixer with the paddle attachment. Add in egg, lemon juice and vanilla extract and mix on low speed until all ingredients are incorporated. You may have to scrape down the sides of the bowl with a rubber spatula.
- Mix Dry Ingredients: in a separate bowl whisk together flour, brown sugar, white sugar, cinnamon, rolled pats, baking soda and salt until evenly combined.
- Mix Wet and Dry Ingredients: Turn the mixer to a low speed and add the dry ingredients to the wet ingredients in 3 batches until cookie dough is formed.
- Stir In Chocolate and Nuts: Stir in the chopped walnuts and chocolate chips until they are distributed evenly throughout the cookie dough.
- Scoop Into Cookies On Pan: Using a cookie scoop or tablespoon, make 2 tbsp cookie dough balls and roll them into even balls on a baking sheet 2-3 inches apart.
- Bake: Bake the cookies for 20-23 minutes. Remove from the oven and let cool for 45 minutes before serving.
Recipe Variations:
Change or substitute some ingredients to customize:
- White Chocolate Chips
- Chopped Pecans
- Pumpkin Pie Spice
- Cocoa Powder
Cookie Storage & Freezing:
Baked cookies will stay fresh in an airtight container for up to 7 days.
Cookie dough rolled into cookies can be frozen and cooked at 300 degrees for 20-23 minutes right from frozen.
Check Out These Popular Gluten Free Desserts:
- 3 Ingredient Nutella Brownies
- Gluten Free Chocolate Crinkle Cookies
- Gluten Free Peanut Butter Pie
- Spiced Apple Cider Muffins
- Gluten Free Cornbread
- Gluten Free Lemon Crinkle Cookies
Gluten Free DoubleTree Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1 ½ cups Gluten Free Flour Blend
- ⅓ cup Light Brown Sugar
- ⅓ cup White Sugar
- ¼ cup Rolled Oats
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 pinch Cinnamon
- 1 cup Milk Chocolate Chips
- 2 cup Chopped Walnuts
Wet Ingredients
- ½ cup Butter 1 stick
- 1 Egg
- ½ tsp Vanilla Extract
- ¼ tsp Lemon Juice
Instructions
- Preheat Your Oven: Preheat the oven to 300 degrees and prepare a baking sheet with a piece of parchment paper.
- Mix Wet Ingredients: cream together butter and sugar until fully combined using a stand mixer with the paddle attachment. Add in egg, lemon juice and vanilla extract and mix on low speed until all ingredients are incorporated. You may have to scrape down the sides of the bowl with a rubber spatula.
- Mix Dry Ingredients: in a separate bowl whisk together flour, brown sugar, white sugar, cinnamon, rolled pats, baking soda and salt until evenly combined.
- Mix Wet and Dry Ingredients: Turn the mixer to a low speed and add the dry ingredients to the wet ingredients in 3 batches until cookie dough is formed.
- Stir In Chocolate and Nuts: Stir in the chopped walnuts and chocolate chips until they are distributed evenly throughout the cookie dough.
- Scoop Into Cookies On Pan: Using a cookie scoop or tablespoon, make 2 tbsp cookie dough balls and roll them into even balls on a baking sheet 2-3 inches apart.
- Bake: Bake the cookies for 20-23 minutes. Remove from the oven and let cool for 45 minutes before serving.
Notes
Gluten Free Cookie Recipe Adaptation:
I changed a few things from the original recipe:- Swapped AP Flour for Gluten Free Flour: this makes the cookie chewy and dense and gluten free.
- Cut The Recipe In Half: the original recipe on their website looked like it made a LOT of cookies and big ones at that, so I cut the recipe in half to make sure this wasn’t a hotel sized batch.
- Made Smaller Cookies: the original recipe calls for scooping cookie dough balls that are 3 tablespoons in size. I made each cookie 2 tbsp worth of dough. This makes for a smaller cookie than the original large sized DoubleTree cookie but the smaller cookies are great and still make 18-20 cookies.
Cookie Storage & Freezing:
- Baked cookies will stay fresh in an airtight container for up to 7 days.
- Cookie dough rolled into cookies can be frozen and cooked at 300 degrees for 20-23 minutes right from frozen.
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