If you’re looking for a grain-free flour dessert that just happens to be totally indulgent and delicious, this coconut flour carmelitas recipe was made for you! They were a hit at my last book club gathering, and best of all, they’re effortless to make. Another plus? Skeptics who think grain-free flour recipes just don’t taste right will be totally fooled. My husband Matt LOVED these and never knew they contained coconut flour!
Why Grain-Free Flour?
I’ve gradually been transitioning to grain-free flour alternatives for several reasons lately, mostly for health purposes. Although I have no gluten allergy, I’ve found that I have more energy when I limit my intake. What I eat also plays a massive part in the inflammation my body can withstand as an active person. Limiting my grain intake keeps that inflammation much lower. I’ve been experimenting with coconut and almond flour in recipes quite a bit lately. However, if you want to stick with regular flour, you totally can!
What’s In These Coconut Flour Carmelitas?
Semi-Sweet Chocolate Chips – you’ll sprinkle these on top of a layer when it comes out of the oven. I used regular chocolate chips, but you can use vegan if you prefer.
Butter – I love using organic butter, such as Vital Farms brand. You can find it at larger grocery stores. No organic butter? No problem. Just don’t use margarine. It will not have the right consistency for this recipe.
Light Brown Sugar – You’ll need this ingredient to create that caramelized flavor and color, and you’ll want to make sure you pack it as you measure it.
Vanilla Extract – I love the Kirkland brand sold at Costo, just ‘sayin.
Coconut Flour – I highly recommend Bob’s Red Mill brand. It’s made without sweeteners or sulfites, and it’s a good source of fiber. It’s perfect for baking muffins, cakes, and cookies.
Old-Fashioned Rolled Oats – Go for high-quality oats. My favorite, once again, is by Bob’s Red Mill.
Caramels – Don’t make the mistake of buying caramel hard candies. You want the chewy, soft caramels found in the candy aisle. I prefer Werther’s but if you can’t find them, Kraft brand is fine. You’ll need 35 of them, unwrapped.
Baking Soda – This ingredient gives the carmelitas some loft.
Heavy Cream – You’ll only use half a cup for the entire recipe. Substitutes aren’t recommended.
Salt – Skip the big canister of salt and buy yourself some Redmond’s brand salt if you don’t have it already. It’s life-changing!
How to Make Coconut Flour Carmelitas
As always, I like to get my ingredients and any utensils and baking pan out beforehand. Unwrap the caramels. In addition to the ingredients listed above, you’ll also need an 8″ square pan, a sheet of aluminum foil, and coconut oil or non-stick baking spray.
- Preheat your oven to 350 degrees Fahrenheit.
- Line the square pan with aluminum foil and coat it with a thin layer of coconut oil or spray it with your baking spray.
- Heat 1 1/2 sticks of butter on high in a microwave or on a stovetop until melted, about 90 seconds.
- Add 3/4 cup of brown sugar and 1 tablespoon of vanilla to the butter in a bowl and whisk it together until smooth.
- Next, add 1 cup of coconut flour, 1 cup of oats, and 1 teaspoon of baking soda and stir until combined.
- Pour half of the mixture into your baking pan and smooth it out.
- Bake for 10 minutes.
- While the cookie layer is baking, make the sauce by combining the 35 unwrapped caramels with 1/2 cup of heavy cream in a saucepan and melt over medium-low heat until it’s smooth. Add 1/2 teaspoon of salt and then set the sauce aside.
- Remove the baking pan from the oven and sprinkle the surface of the cookie layer evenly with 1 cup of semisweet chocolate chips.
- Pour the caramel sauce over the chocolate and then add the rest of the oatmeal cookie mixture to the top and bake for an additional 15-18 minutes.
- Cool completely and refrigerate until ready to eat, then slice into even bars. Enjoy!
Coconut Flour Carmelitas
These coconut flour carmelitas are sweetly indulgent and gluten-free. If you're skeptical of using gluten-free flour, this recipe may just win you over!
Ingredients
- 1 cup semisweet chocolate chips
- 3/4 cup butter (1 1/2 sticks)
- 3/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup coconut flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 35 unwrapped soft caramels
- 1/2 cup heavy cream
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line the square pan with aluminum foil and coat it with a thin layer of coconut oil or spray it with your baking spray.
- Heat 1 1/2 sticks of butter on high in a microwave or on a stovetop until melted, about 90 seconds.
- Add 3/4 cup of brown sugar and 1 tablespoon of vanilla to the butter in a bowl and whisk it together until smooth.
- Next, add 1 cup of coconut flour, 1 cup of oats, and 1 teaspoon of baking soda and stir until combined.
- Pour half of the mixture into your baking pan and smooth it out.
- Bake for 10 minutes.
- While the cookie layer is baking, make the sauce by combining the 35 unwrapped caramels with 1/2 cup of heavy cream in a saucepan and melt over medium-low heat until it's smooth. Add 1/2 teaspoon of salt and then set the sauce aside.
- Remove the baking pan from the oven and sprinkle the surface of the cookie layer evenly with 1 cup of semisweet chocolate chips.
- Pour the caramel sauce over the chocolate and then add the rest of the oatmeal cookie mixture to the top and bake for an additional 15-18 minutes. Cool completely and refrigerate until ready to eat.
Notes
- Don't substitute margarine for the butter or use anything other than the heavy cream called for in this recipe. The texture will not be the same.
- I recommend chilling these thoroughly before serving as they cut through much more cleanly.
I hope you enjoy this carmelitas recipe as much as we do here at Sunny Side Up!
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