1/2 cup butter or coconut oil at room temperature

1/2 cup brown raw sugar or 1/4 cup brown sugar plus 5 drops stevia

1 teaspoon vanilla extract

1/2 cup or 120 gms tahini

1 cup gluten free flour. I use a mix of spelt, buckwheat and sorghum flour

1/4 cup Raw Amazonia Paleo fermented protein powder

1/2 teaspoon baking powder

a handful of chocolate chips

Variation – you can use almond butter instead of tahini


  • Preheat oven to 165 degrees C.
  • Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, add the protein powder and chocolate chips, then stir into butter mixture.  Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
  • Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.

Ayurvedic Perspective:

Vata pacifying. These are rich with butter and tahini which balances the vata dosha.