Quick, easy to make and perfect for holiday parties and cookie trays, these bite-sized wholegrain and erythritol sweetened amazingly delicious peanut butter cookie cups are a treat for the kids and adults.

Peanut Butter Einkorn Cookie Cups with Erythritol

adapted from Betty Crocker

210 g Einkorn berries, milled into flour 1 tsp Baking soda Pinch of salt 120 g Creamy peanut butter 110 g Butter, softened 100 g Erythritol granules 1 Egg, medium 2 tbsp Milk 1 tsp Vanilla extract 40 g Unsalted roasted peanuts, chopped 15 Chocolate toffees (I used Werther’s Original) 5 Cream toffees, halved (I used Muh Muhs) Sea salt flakes, optional

1. Preheat the oven to 180C/350F. Grease 24 mini muffin cups with coconut oil or cooking spray. Set aside.
2. In small bowl, mix freshly milled einkorn flour, baking soda and salt. In a mixing bowl, cream the peanut butter, butter and erythritol granules with an electric mixer on medium speed for 2 minutes. Beat in egg, milk and vanilla extract. On low speed, beat in flour mixture until blended. Stir in chopped peanuts.
3. Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Immediately press one toffee into center of each cookie. Bake 2 minutes longer. Top chocolate toffee with salt flake if desired. Cool in pan on cooling rack.