Tomorrow is Thanksgiving. I saved allll my thanksgiving dinner shopping for today and was seriously dreading it. Would people be cutthroat? Would I need to throw some bows? Would they be out of turkey, forcing me to buy chicken and lie to my family?
Turns out, no. It was a completely normal food shop, only I bought a 10 pound turkey which is not my norm. AND I got a free usable shopping bag for buying said turkey and got pretty excited about it.
To be honest, I might be more excited about the next day turkey sammies than I am about the actual turkey. Is that so wrong? Maybe this is a wee bit un-American of me, but I’m feeling super underwhelmed by the traditional Thanksgiving dishes and so on my menu FOR SURE are these babies.
I’m also making one of my favorite cauliflower dishes that my mom makes as well as “corn” that was THE ONLY THING requested by the kiddos and some string beans. The only reason I’m making string beans is because on the way to the food store I heard an NPR story about a chef that made these yummy mustard-shallot green beans and so I’m going for it. Funny how media has that effect! 😉
By now you should know that I like chocolate a lot and the lengths of my chocolate love knows no bounds, no limits. I mean fake chocolate is definitely a limit for me. It’s not worth it. I only do the real deal.
So, when the chocolate craving hits, I go BIG. Like double chocolate, straight chocolate, ALL the chocolate BIG. If I could urge you to do anything. Well, like yes, I’d urge you to be the best person you can be, take chances, make the world a better place, be a kind person etc. etc. BUT! Somewhere along that list I would URGE you to MAKE THESE COOKIES. They are shockingly fudgy. AND the sea salt, you guys! Holy moly!!
And then there’s the chocolate aspect which is whole new level amazing. Grab your milk, or nut milk, because dayyyum. You’ll love these so hard. Mean it.
So let’s make some Double Chocolate Cookies with Sea Salt!!
In a large bowl, whisk together the eggs, ghee (or butter), agave, and vanilla. I’ve been LOVING ghee! It’s butter that’s been clarified and as a result becomes dairy and lactose free. This is my favorite brand. You can try the different flavors with a sampler pack, or buy individual flavors.
Then, add the almond flour, and unsweetened cocoa. Here’s my trick. Usually I used blanched almond flour because I like the look of it. But! When you use cocoa, I tend to use natural almond flour because the cocoa disguises the coloring anyway and no one knows. Sometimes blanched almond flour can be a bit more expensive, so this is just life hack I’ve been doing 🙂
Fold in the chocolate chips. I used mini chips, but chunks or regular size chips are obviously welcome!
Roll the cookies into balls. They don’t really expand, so if you want them flatter, you may want to form them into more of a patty.
Sprinkle with flaked sea salt. This is a similar one to the one I used.
Bake for about 12 minutes and removed to a cooling rack. Form new cookies and cook until batter is used up.
- 2 eggs
- 1/2 cup ghee (or butter)
- 1/3 cup agave nectar
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 cup chocolate chips
- 1 – 2 tablespoons flaked sea salt
- Preheat oven to 350F.
- In a large bowl, whisk together the eggs, ghee (or butter), agave, and vanilla.
- Then, add the almond flour, and unsweetened cocoa.
- Fold in the chocolate chips. I used mini chips, but chunks or regular size chips are obviously welcome!
- Roll the cookies into balls. They don’t really expand, so if you want them flatter, you may want to form them into more of a patty.
- Sprinkle the tops with flaked sea salt.
- Bake for about 12 minutes and then transfer them to a cooling rack.
- Continue this process until batter is used up.
Per cookie: Calories 175; Fat 13.1g (Sat 5.5g); Protein 3.5g; Carb 13.4g (net carbs 11.7g); Fiber 1.7g; Sodium 240mg