Blisscuits

This is a terrible, horrible, no good very bad picture of these heavenly cookies. These are the brilliant invention of Mariel Hemingway, whose new book, Mariel's Kitchen, is a must-have in any healthy kitchen. I consider her culinary point of view a personal inspiration and her sweet, balanced and wholesome Blisscuits are literally a staple in my home.

Blisscuits

This recipe makes 60 Blisscuits or 32 oz of dough (I like to bake the whole recipe and freeze the leftovers-a cold Blisscuit is actually amazing on a hot day).

2 cups almond meal
1 cup plus 2 tbsp whey protein isolate powder (feel free to use rice or hemp protein if you're not doing dairy)
1 cup plus 1 Tbsp xylosweet (this is xylitol which sounds chemically but is not, click here for more information)
1/2 cup finely shredded coconut
3 Tbsp coconut flour
3 Tbsp brown rice flour
2 1/2 tbsp ground cinnamon
1 3/4 tsp baking powder
2 1/4 tsp xanthan gum
1 teaspoon salt
1 cup coconut oil
3 large egg whites
1 1/4 tsp vanilla extract
3/4 tsp almond extract

Preheat over to 300 degrees. Cover 2 large baking sheets with parchment paper and set aside.

Place all dry ingredients in a large bowl and mix together well.

In a medium bowl whisk together coconut oil, egg whites, and vanilla and almond extracts. Pour wet ingredients into dry and mix together well.

3. Roll out dough to 1/4 inch thick and cut into 2 inch squares. or form into 2 inch patties 1/4 inch thick with your hands. Place on prepared bakind sheets and bake until golden, 20-25 mins.

4. Let cool before storing in an airtight container for up to 4 days or freeze for up to a month.

These will change your life!