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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
Preheat the oven to 180C/350F. Grease 24 mini muffin cups with coconut oil or cooking spray. Set aside.
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.
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.

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