(Paleo) Chocolate Chip Cookie Squares

May 11, 2016

(Paleo) Chocolate Chip Cookie Squares

Today I have one question for you guys: Why aren't most cookies square-shaped?
Or to put it differently, why are most of the cookies round-shaped?
It’s one of those questions that has troubled me most and I’ve always wanted to know the answer to — but I was too afraid to ask.
When I was a kid I thought that all cookies begin as squares, but then people always nibble off the corners because they're so tasty. Hence, round cookies.
Was I onto something?
I dunno, I dunno…

(Paleo) Chocolate Chip Cookie Squares

All kidding aside the real reason as to why cookies are generally round is that a soft dough flattens itself when dropped on a baking pan.
Harder doughs, when manually kneaded or rolled, are easier just to form into a ball and then flatten with the palm of the hand.
Unless you use cookie cutters. When you have cookies cutters you press the dough with a roller and cookies can be given any shape you want.

(Paleo) Chocolate Chip Cookie Squares

Moving onto these (Paleo) Chocolate Chip Cookie Squares. The main reason they’re squared is that you cook the dough and then you cut ‘em. And honestly square is the most basic and easiest shape to achieve with a knife — unless you’re a skilled craftsman, but that’s another story.
These are thicker and bit crunchier than “regular” cookies. But what is more important is that they are totally incredibly awesomely amazing.
Need one more adverb? Nah, I don’t think so.
Crunchy with the right amount of sweetness, every time I bit into one I’m so happy I don’t care anymore about their shape.
True story.

(Paleo) Chocolate Chip Cookie Squares

(Paleo) Chocolate Chip Cookie Squares                                                                                      Print this recipe!

Makes about 24 squares

1 ½ cups almond flour
4 tablespoons granulated sweetener of your choice (I used coconut sugar)
½ teaspoon baking soda
Pinch of fine grain salt
1 egg
2 ½ tablespoons milk of your choice (I used almond milk)
4 tablespoons coconut oil (or butter), melted
1 teaspoon vanilla extract
4 tablespoons chocolate chips


In a large bowl combine almond flour, coconut sugar, baking soda, and salt. Set aside.
In another bowl whisk together the egg, almond milk, coconut oil (or butter), and vanilla extract until combined.
Add wet ingredients to dry ingredients and mix until a cookie dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (1 hour best).
Preheat oven to 320°F (160°C) and place a rack in the middle.
Place chilled dough between 2 sheets of parchment paper and with a rolling pin roll into a rectangle about ¼-inch thick (about 8x10 inches in size).
Sprinkle chocolate chips on top and gently press them down into the dough.
Bake in the oven for 10 to 12 minutes or just until the edges start to turn golden brown.
Take the cooked dough out of the oven and using a sharp knife immediately cut the cookie dough into squares (you might need to clean the knife’s blade a couple of times while you’re doing it).
Place the baking sheet on a rack to allow cookie sticks to cool completely.

Nutrition facts

One stick yields 83 calories, 7 grams of fat, 7 grams of carbs, and 3 grams of protein.


  1. Looks delicious! Love your recipes! Please clarify the amount of milk....I think it must be tablespoons, but please confirm. Thanks for all you do!

    1. Thank you Kim for spotting that out, it is indeed tablespoons (I just fixed it!) And thank you for stopping by and showing your support, I appreciate it!

  2. Replies
    1. They are incredible. You have to trust me on this one!

  3. Sounds lovely. And look at that, I have all the ingredients on hand. Guess what I am going to do tonight? ;-)

  4. That's such a cute idea, that all round cookies are nibbled squares :) These cookie bars look amazing!

  5. Mike - you have been on one heck of a baking streak! These look fabulous and no nutbutter only almond flour! Like you said "awesomely amazing" or awesmazing right?!

    1. I know right? I've never been much of a baker but lately I'm just feeling it...

  6. Thank you so much Mike! You make baking look so appealing and easy. :) And I can get all the ingredients in Buenos Aires, I don´t have to chase hard to get super fancy ingredients.

  7. Looks delicious! I never thought about baking cookies in this shape

  8. Hi Mike, loving these cookies, never baked with coconut sugar before, going to have to pick some up. Pinned!

  9. Love! Just shared on my facebook page - Chat's Meow - Cats, Crochet, Coffee, and Chocolate http://www.facebook.com/chatsmeowandmore

  10. I'm going to make these for my little family tomorrow. They look amazing!

  11. Yeah for square cookies! Definitely want to try these Mike. I do a similar technique for square cookies where I scrape the dough with my spatula into a gallon size Ziploc bag, but do not seal the bag. Using my hands I carefully press the dough to fill out the entire bottom of the bag then roll out the dough until the bag is filled near the top. Seal the bag and refrigerate.

  12. Incredible recipes!
    I wonder if it is possible to substitute coconut sugar with stevia extract. Will it change the dough?
    i might try it and share the result.

  13. I'm allergic to nuts. Is it true you can grind up raw pumpkin seeds and use that flour instead of almond? Also, why add chocolate chips after? Can I just put in the mix? before oven?