I don’t mean to be dramatic but this recipe calls for caps lock, ok? THESE SQUARES ARE A GAME CHANGER! They are refined sugar-free, gluten-free and dairy-free. This is the best recipe on my blog (at least so far!) and I can’t even take credit for it. My boyfriend created this recipe *accidentally* while trying to make something else. What a happy mistake! These squares will definitely satisfy your sweet tooth and, even better, they have the gooey texture of barely baked cookie dough. And there are only three ingredients!
FLOURLESS COOKIE DOUGH SQUARES
makes 1 loaf tin (mine is 9.5″ x 5.5″)
1 cup almond butter (Look for one where almonds are the only ingredient)
1/2 cup maple syrup (Use the real stuff: I love #1 medium from the best sugar bush in the world)
Preheat the oven to 350 degrees (our oven is convection – if yours isn’t just adjust accordingly). Break the egg into a bowl and mix it up with a fork. Add the almond butter and maple syrup and stir until it’s well mixed. Pour the mixture into a loaf tin greased with some coconut oil. Bake it for 10-15 minutes (for me, 15 is perfect) until the top is golden. Allow it to cool in the tin before cutting into squares and digging in.
+ Add 1/2 cup of cacao nibs or chocolate chips for more crunch and flavour. You can also sprinkle some on top after they’ve been cut into squares.
+ These are obviously delicious while still warm, but I also love when they’ve sat out on the counter for a while and the top is a bit crunchy.
not sorry but I don’t know how long these last because they’re literally eaten within two days in our house (and two days would be really virtuous). If you can stand it longer let me know!?
This dessert travels well so it’s also good to bring along to a friend’s house, especially if you know some of the guests are gluten-free. Do you like baking at home? Even if you don’t, this is so easy it barely counts: little effort for maaaajor reward. I hope you’ll give these squares a try and love them like I do!