So one of my closest friends from college has been requesting I make her Carmelita bars for about 6 months now. At school, they had them in the dining hall and she was beyond obsessed. I personally had never even heard of a Carmelita until college and really haven’t thought or seen them since then.
A traditional Carmelita bar is made with butter, flour, sugar and pretty much every other ingredient I don’t usually use on the blog. I promised Maya I would make these for her though, as long as I could clean them up a bit to make them “blog-friendly”.
This brings me to these Flourless Oatmeal Cookie Carmelita Bars. I have to say this may have been the hardest and most challenging recipe yet for me to make. It was like a hurricane came through my kitchen when I was testing this recipe and I was trying so many ways to make it. And then I finally landed in this one.
A perfect balance between an oatmeal cookie and the traditional Carmelita.
I brought these to Maya and was SO nervous for her response. After she took a bite and I had the stamp of approval, I was grinning from ear to ear.
Flourless Oatmeal Cookie Carmelita Bars
Cookie bottom layer
- 1/2 cup coconut oil melted and cooled (you may need a bit more after mixing)
- 2 cups oat flour (have no tested another flour)
- 1/2 cup old fashioned oats
- 1/2 cup coconut sugar
- 1 can coconut milk (light or full fat)
- 1/4 cup maple syrup (honey or agave will work)
- 1/4 cup coconut sugar
- 1/4 cup creamy almond butter (or your nut butter of choice)
- 1/2 cup pecans (sub your nut of choice)
- 1/2 cup chocolate chips
- 1/3 cup coconut sugar
- 1/2 cup oatmeal
- 1 cup oat flour
- 1/3 cup coconut oil (have not tested another oil)
- Preheat oven to 350 degrees
- Begin making the caramel sauce by combining ingredients in small space pan
- Bring to a boil then simmer for about 3 minutes until all ingredients are combined
- Remove from heat and set aside
- Begin making the bottom cookie layer by combing all ingredients in a medium-sized mixing bowl
- Spray and 8x8 baking dish VERY well or use parchment paper/aluminum foil
- Press down the bottom cookie layer, filling the 8x8 dish
- Bake in oven for 10-15 minutes
- Add the chopped pecans and chocolate chips then pour caramel layer on top (you may not need all of the caramel so use as much as you'd prefer)
- Add the top cookie layer and bake in oven for 15-20 more minutes, the caramel should be bubbling
- Let cool for at least 3 hours, I DO NOT recommend eating these immediately as you want the bars to really set!
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