These Salted Banana Bread Cookies are a match in caramel + salty + banana + peanut butter heaven.
Not only do they taste amazing, but the recipe is incredibly easy to make
Makes: 10 individual cookies / 5 filled cookies
YOU WILL NEED
Mixing Bowls Measuring Spoons, Scales, Lined Baking Tray, Spoons, Whisk
150g Buckwheat Flour / Gluten Free Plain Flour
65g Smooth Peanut Butter
1 tsp Vanilla
3 tbsp Maple Syrup
1/2 tsp Bicarb Soda
1 tbsp water
1 tsp cinnamon
1/2 cup smooth peanut butter
1 tbsp softened coconut oil (do not use liquid MCT coconut oil)
2 tsp Maca Powder
1/4 tsp salt
Preheat the oven to 170°C then line a baking sheet with baking paper.
In a large mixing bowl place all cookie ingredients and mix well for 2 minutes or until ingredients form a dough like appearance.
Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time (30g).
Roll dough into balls and arrange them on the baking sheet with about 2 inches in between each.
Slightly flatten eat cookie using a spoon or fork.
Bake in oven for 12-15 minutes, until edges are golden brown.
Remove from oven and allow to cool for at least 1 hour.
In a small mixing bowl whisk cream filling ingredients together until smooth and thick.
Place a heaped tablespoon of cream filling onto the flat side of 5 of the cookies.
Place the remaining 5 cookies on top of each one and press together lightly until the cream filling reaches the edges.
Store in an airtight container up to 5 days
We 100% guarantee they wont last that long