Differences

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--- sugar_free_carmelitas [2024/07/23 07:39] – [Ingredients] karin
+++ sugar_free_carmelitas [2026/07/14 09:21] (current) – karin
@@ Line 1: / Line 1: @@
 ~~NOCACHE~~
-====== Sugar-Free Carmelitas ======
+====== Sugar-Free Vegan Carmelitas ======
 ===== Ingredients =====
-  * 1 1/2 c. butter, melted
+==== Cookie Base ====
-  * 1 1/2 c. brown sugar substitute (I use [[https://www.amazon.com/Swerve-Replacement-Sweetener-Substitute-Non-Glycemic/dp/B0C2RH34PR|Swerve brown sugar substitute]])
-  * 2 c. white whole wheat flour
+  * 1 1/2 c. vegan margarine (soy-free, contains sunflower lecithin), melted
-  * 2 c. oats
+  * 1/2 c. firmly packed [[https://www.amazon.com/Truvia-Sweet-Complete-Sweetener-Molasses/dp/B08V7ZVS2J|brown sugar substitute]] (I use Truvia)
+  * 1 c. sugar substitute (I use [[https://www.walmart.com/ip/Splenda-Zero-Calorie-Granulated-Sweetener-9-7-oz-Resealable-Pouch/10309711|Splenda]])
+  * 2 c. white whole wheat flour
   * 2 t. baking soda
-  * 1 jar of sugar-free caramel sauce (I use [[https://www.amazon.com/Smuckers-Sundae-Syrup-Caramel-Flavored/dp/B009LI0XCM|Smucker's]])
+  * 2 c. rolled oats
-  * 12 oz. sugar-free chocolate chips (I use [[https://www.amazon.com/Chocolate-Sweets-Sweetened-Low-Carb-Gluten-Free/dp/B07HL57HF1|Lily's Dark Chocolate]])
-===== Directions =====
+==== Caramel/Chocolate Filling ====
+  * 1 recipe [[sugar_free_vegan_caramel_sauce|sugar-free vegan caramel sauce]]
+  * 12 oz. sugar-free chocolate chips (I use [[https://www.walmart.com/ip/Lily-s-Sweets-Semi-Sweet-Baking-Chip-9-oz/224456738|Lily's Semi-sweet Chocolate Chips]]; contains sunflower lecithin and possible soy cross contamination)
+==== Cookie Topping ====
+  * 1/2 c. vegan margarine (soy-free, contains sunflower lecithin)
+  * 1/4 c. brown sugar substitute (I use brown Truvia)
+  * 1/4 c. sugar substitute (I use Splenda)
+  * 2/3 c. white whole wheat flour
+  * 2/3 t. baking soda
+  * 2/3 c. rolled oats
+===== Directions =====
+  * Make the [[:sugar_free_vegan_caramel_sauce|sugar-free vegan caramel sauce]] and allow it to cool for ~1 hr.
   * Preheat the oven to 350º F.
-  * Cream together the melted butter and the brown sugar. Add in the dry ingredients (flour, oats and baking soda) and mix until combined.
+  * Make the cookie base: Cream together the vegan butter and sugar substitutes. Add in the flour and baking soda for the cookie base and mix until combined. Stir in the oats for the cookie base by hand until they are well incorporated. Press the cookie dough for the base into the bottom of two 9 x 13 baking pans. Bake for 10 minutes. Take cookies out of oven and allow to cool for at least 10 min.
-  * Press half of the cookie dough into the bottom of an 9 x 13 baking pan (ungreased). Bake for 10 minutes.
+  *  Preheat the oven to 350º F (if you turned the oven off while allowing the cookie bases to cool)
-  * Take cookies out of oven and allow to cool for 10 min. Pour a generous amount of caramel sauce over the bars (not the whole bottle; I just do it until it looks right) and then sprinkle the chocolate chips over the caramel. Crumble the rest of the cookie topping over top of the chocolate chips and caramel. Bake for 20 minutes more, until edges are golden brown and slightly crispy. Cookies will be wobbly when you take them out because of the center of **molten caramel** -- they are baked, do not be fooled.
+  * Make the cookie topping: repeat the steps for making the cookie base, with the cookie topping ingredients (1/2 c. butter, 1/2 c. brown sugar, 2/3 c. flour, 2/3 t. baking soda and 2/3 c. oats).
+  * Pour the caramel sauce over the cookie base and then sprinkle the chocolate chips over the caramel.
+  * Crumble the cookie topping over top of the chocolate chips and caramel. Bake for 20 minutes more, until edges are golden brown and slightly crispy. Cookies will be wobbly when you take them out because of the center of **molten caramel** -- they are baked, do not be fooled.
   * Wait until cookies have cooled COMPLETELY before cutting or you will have an unholy mess on your hands. Also they will be too hot to eat so just don't do it (no matter how much you want to!)
 ===== Notes =====
-  * I have also made these as a vegan gluten-free cookie; that version can be found here: [[https://karinhowe.com/recipes/vegan_carmelitas|Gluten Free Vegan Carmelitas]]
+  * This recipe makes two pans worth of the Carmelitas, which I cut fairly small (24 per pan). If you don't want to make two pans worth, cut the recipe in half. Of course, then you will have leftover vegan caramel sauce. Such a tragedy. :-P
+  * If you didn't want or need to make this vegan, you can use a pre-made non-vegan sugar-free caramel sauce, or make your own homemade caramel sauce following my [[vegan_caramel_sauce|vegan caramel sauce]] recipe, using a brown sugar substitute in place of the brown sugar and sugar-free sweetened condensed milk (it exists!) in place of the sweetened condensed coconut milk.
+  * If you wanted or need to make these gluten-free, you could try following this recipe ([[gluten_free_carmelitas|Gluten-Free Carmelitas]]), using brown sugar substitute instead of the brown sugar, but note the **important caveat** that **this recipe does not actually work** (too crumbly) and try adding an egg to the cookie base, as I suggest (this will make the recipe non-vegan, but can still be dairy-free).
+  * If you just want them to be vegan (but not sugar-free), follow this recipe: [[vegan_carmelitas|Vegan Carmelitas]]
 ===== Source =====
-  * A vegan version of the recipe from the [[http://www.thebakerupstairs.com/2012/11/carmelitas.html|The Baker Upstairs]]: Carmelitas
+  * A sugar-free vegan version of the recipe from the [[http://www.thebakerupstairs.com/2012/11/carmelitas.html|The Baker Upstairs]]: Carmelitas
+  * Yield: 48 cookies
+  * Last updated: 7/14/26
-{{tag>type:cookies type:vegan ingredient:caramel ingredient:chocolate}}
+{{tag>type:cookies type:vegan type:sugar_free ingredient:caramel ingredient:chocolate}}