Hilton Chocolate Chip Cookies

This original Hilton DoubleTree recipe from the Hilton Hotel stories website. I change the ingredients to make it vegan and gluten free - delicious!!

Hilton Chocolate Chip Cookie

Ingredients

½lb vegan butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated vegan sugar

¾ cup packed vegan light brown sugar

2 egg replacers

1 ¼ teaspoons vanilla extract

• ¼ teaspoon freshly squeezed lemon juice

• 2 ¼ cups GF baking flour

• 1/2 cup rolled GF oats

• 1 teaspoon baking soda

• 1 teaspoon salt

• Pinch cinnamon

• 1 3/4 cups chopped walnuts

• 2 2/3 cups vegan chocolate chips

Method

 

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for

about 2 minutes.

Add egg replacers, 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, salt and cinnamon, blending for about

45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with

parchment paper about 2 inches apart.

Preheat oven to 300°F. 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.

Cook’s Note

You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and

place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.