The current Melbourne cold snap presents the perfect occasion to stay inside and get baking.

This is recipe, adapted from Sophie Guidolin’s Macros Cookbook, is brilliant in its simplicity- you only 4 ingredients!  These cookies are also perfect for anyone going grain and dairy free. I halved the amount of honey the recipe required but you can adapt this to suite your palette. High in fat and protein, these cookies will help keep you satisfied between meals.

Makes: 17 cookies

Ingredients:

• 1 cup (280g) no-added sugar crunchy peanut butter
• 1/8-1/4 cup of honey
• 1 tsp bi card soda
• 1 egg
• Optional: 1 tsp chia seeds and 1 tbsp shaved coconut flakes

Method:

1. Preheat the oven to 180 degrees. Line one big oven tray with baking paper.
2. Combine peanut butter, honey, bicarb and egg. Stir until well combined
3. Use a teaspoon to scoop out and make 17 small balls with the dough. Drop each on to the try before flattening slightly with a fork.
4. Bake for 10 minutes or until golden. Cool on the trays, before placing in an airtight container.

122 calories/ 6.3g CHO/ 5g Protein/ 8.5g Fat