BETTER BEING BLENDS: Salted Banana Bread Cookies with Peanut Butter Caramel Cream

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



Mixing Bowls Measuring Spoons, Scales, Lined Baking Tray, Spoons, Whisk



100g Salted Banana Caramel Better Being Blend

150g Buckwheat Flour / Gluten Free Plain Flour

65g Smooth Peanut Butter

20g Tahini

1 tsp Vanilla

3 tbsp Maple Syrup

1/2 tsp Bicarb Soda

1 tbsp water

1 tsp cinnamon

Cream Filling:

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



  1. Preheat the oven to 170°C then line a baking sheet with baking paper.

  2. In a large mixing bowl place all cookie ingredients and mix well for 2 minutes or until ingredients form a dough like appearance.

  3. Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time (30g).

  4. Roll dough into balls and arrange them on the baking sheet with about 2 inches in between each.

  5. Slightly flatten eat cookie using a spoon or fork.

  6. Bake in oven for 12-15 minutes, until edges are golden brown.

  7. Remove from oven and allow to cool for at least 1 hour.

Cream Filling:

  1. In a small mixing bowl whisk cream filling ingredients together until smooth and thick.

  2. Place a heaped tablespoon of cream filling onto the flat side of 5 of the cookies.

  3. 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

Show us your creations by tagging us at @sneaky_wholefoods / @betterbeingsteph