GF/V Chocolate Chip Cookies For The Pregnant Soul

Posted in DIY


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


COMBINE rice flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in morsels and nuts. Cover; refrigerate for 1 hour.

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.

If your guys try making them and you’ve substituted for something different or used the same ingredients as mine let me know! Pregnant or not, I hope these cookies satisfy your inner pregnant soul! haha

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