(Paleo) Chocolate Chip Cookie Squares

(Paleo) Chocolate Chip Cookie Squares

Ingredients

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

Directions

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.