Now you can have DoubleTree cookies gluten-free!

Before I baked these cookies, I didn’t know what DoubleTree was. I had stumbled upon a recipe for DoubleTree cookies and it had looked intriguing, with some oats, loaded with chocolate, and oversized. As it turns out, DoubleTree is a brand of Hilton Hotels. And their cookies are quite famous. As they say on their website, “for more than 25 years, DoubleTree by Hilton Hotels has been welcoming guests with a warm, chocolate chip cookie at check in. That’s a lot of chocolate chip cookie smiles.”

Now, given that I haven’t tasted the original cookies, I cannot assert that their gluten-free version is exactly what you would receive as a welcome from the DoubleTree hotels. Though, I can tell you that they are amazingly delicious and that I would rate them as one of the best chocolate chip cookies I have ever tasted. Here is my recipe for you.


DoubleTree gluten-free cookies

4 from 2 votes
Recipe by Simona Gluten-free Course: CookiesDifficulty: Easy
Prep time


Cooking time




  • 226 g 226 unsalted butter, softened – 1 cup

  • 150 g 150 granulated sugar – 3/4 cup

  • 170 g 170 light brown sugar – 3/4 cup

  • 2 large 2 eggs

  • 1 1/4 teaspoons 1 1/4 vanilla extract

  • 1 teaspoon 1 lemon juice

  • 350 g 350 Simona’s Flour Mix – 2 1/4 cups

  • 50 g 50 GF rolled oats – 1/2 cup

  • 1 teaspoon 1 baking soda

  • 1 teaspoon 1 salt

  • 600 g 600 semisweet chocolate chips – 2 2/3 cups (yes, you read it right!)


  • Preheat oven to 300°F. Prepare 4 baking sheets, line with parchment paper.
  • Cream butter, sugar and brown sugar in the bowl of a stand mixer with the paddle attachment, on medium speed for about 2 minutes. 
  • Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 
  • With mixer on low speed, add flour, oats, baking soda, and salt blending for about 45 seconds. Add the chocolate chips and mix well.
  • Portion the dough, placing one tablespoon scoop on top of another, onto a baking sheet lined with parchment paper, each about 2 inches apart. 
  • Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 
    Remove from oven and cool on baking sheet for about 1 hour.

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