So, this baby boy LOVES sweets apparently or maybe thats just me and my natural love for anything sweet? Its probably the latter but ill blame it on pregnancy for now because that leaves me room for some grace on the amount of sweets I’ve been craving. For some reason, in the last few days, I have been intensely craving Chocolate chip cookies. Im talking… Soft GF/V Chocolate Chip Cookies For The Pregnant Soul! I mean, I literally dreamt about it & woke up thinking about them kind of a status so maybe now having said that… Its most definitely a weird pregnant craving! Seeing as I’m definitely not vegan and for the most part gluten free but I don’t really bake gluten free goodies often, I was in for a little baking experiment. Thankfully I succeeded and my pregnant soul was singing!
I used this Chocolate chip cookie bite recipe and substituted out a few things:
Chocolate chip cookies – I used Enjoy Life Foods mini chips. So far this is is my favorite gluten free product. Everything that I have tried of theirs I’ve enjoyed (no pun intended). It never leaves me feeling like I just consumed something gluten free.
Butter – I used coconut oil
Brown Rice flour – I used Bob Mills White Rice Flour
Brown Sugar – I used Truvia Brown sugar
1 1/2 cups rice flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, softened
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped nuts
PREHEAT oven to 375° F. Line baking sheets with parchment paper or lightly grease. Roll dough into 3/4-inch balls. Place 2 inches apart on prepared baking sheets.
BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove parchment paper with cookies to wire racks to cool completely. Store in airtight container.