(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…

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.

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                                                                                      Print this recipe!

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.

Nutrition facts

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