Preheat oven to 180 Celsius | 370 Fahrenheit.

Pit the dates and put them in blender or food processor with water (or almond milk). Pulse until a nice paste has formed. Add the salt.

Measure oats and pecans in the food processor. Run in a flour.

Peel the bananas and mash them with a fork.

Mix the oats and pecan flour in the banana mash.

Swirl the salted caramel in the cookie dough.

Use two tablespoons to form thick cookies. Press them a little before baking.

Bake for about 30 minutes.