If you have not tried the Doubletree Hotel’s chocolate chip cookies, well then, you are in for a real treat.
The hotel chain made itself famous for having these warm cookies available for guests at check in, or when their hearts desire. For years the recipe was guarded as a secret, but a few years back the company shared it publicly.
My version incorporates all the elements of the shared recipe, but modified with gluten-free ingredients, and a few special touches.
These cookies are full of chocolate flavor, with the added texture of rolled oats and chopped walnuts. They have a crispy, buttery exterior, and a soft and chewy interior.
I’d have to say, they are pretty much the PERFECT chocolate chip cookie.
Wait and see for yourself, but take warning. They are super addictive!
You may also love Dr. Rachel’s Best Low-FODMAP ‘Copycat’ Recipes; Gluten-free!
Or try these amazing recipes:
- Low-FODMAP Chewy Oatmeal Cookies
- Low-FODMAP Almond Joy Coconut Macaroon Cookies
- Low-FODMAP Chocolate Chunk Cookies
- Low-FODMAP Chocolate Chip Blondies
- Delicious Low-FODMAP Oatmeal Raisin Muffins
- Low-FODMAP Chai Spiced Oatmeal Chocolate Cookie Bars
and over 500 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Copycat ‘Doubletree Hotel’ Chocolate Chip Cookies; Gluten-free
The best cookies ever, made gluten-free and low-FODMAP! My copycat ‘Doubletree Hotel’ chocolate chip cookies are packed with chocolate chips, with the added texture of walnuts and oats. You will make these for every occasion. IBS and gut-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 25 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8 tablespoons (1 stick) unsalted butter, at room temperature*
- 6 & 1/2 tablespoons granulated sugar*
- 6 tablespoons light or dark brown sugar, packed
- 1 large egg, room temperature
- 1/8 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup and 2 tablespoons low-FODMAP, gluten-free flour*
- 1/4 cup (45g) old fashioned rolled oats*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum (if not added to your LF flour choice)
- 1/2 teaspoon kosher salt
- Pinch of cinnamon
- 3/4 cup (95g) finely chopped walnuts*
- 1 & 1/3 cups (230g) semisweet chocolate chips*
Instructions
- Preheat the oven to 325°F. Line 2-3 cookie sheets with parchment paper, or silicone liners
- Using an electric mixer, cream the butter and 2 sugars until smooth (about 3-4 minutes)
- Add the egg, lemon juice and vanilla, then beat until light and fluffy
- Add the LF, GF flour, oats, baking powder, baking soda, xanthan gum, salt and cinnamon to the bowl, and mix until just combined, scraping sides as needed
- Stir in the chopped walnuts and chocolate chips
- Scoop the dough by the tablespoonful or larger (I used a small cookie scoop) onto the prepared baking sheets with about 1 & 1/2″ between cookies
- Bake in the preheated oven for 15 to 20 minutes (longer for larger cookies), until they’re a light golden brown, with slightly darker edges, they can be soft in the middle as they will continue baking once removed
- As soon as set, transfer to a wire rack to finish cooling
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- I use Authentic Foods GF Classical Blend- see my bake off blog for reasons why!
- Sugar is not high in FODMAPs, but is an IBS trigger for some people. Adjust to your tolerance.
- Butter is naturally low in lactose and low in FODMAPs
- Old-fashioned rolled oats are low FODMAP in 1/2 cup (52g) servings
- Semisweet chocolate is low-FODMAP in 30g servings, with a maximum of 102g
- Walnuts are low-FODMAP in 30g servings
- You will have 25-50 cookies; depending on size
- It is not necessary to chill the dough before baking. However, if you wanted to finish them later, you could wrap the dough and refrigerate for one week or freeze for one month
