Vegan Caramelitas

For the caramelitas:

Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper and lightly grease all edges. Set aside.

In a large mixing bowl, mix together 1 1/2 cups flour, baking soda, cinnamon, and salt. Add margarine, oats, and sugar, then cream together until a crumbly mixture forms.

Pat half of mixture into prepared baking pan and bake for 10 minutes.

Sprinkle chocolate chips and evenly pour vegan caramel (recipe below) over oat crust, then crumble the remaining dry mixture on top until filling is covered.

Bake for an additional 20-25 minutes, until edges have set and oat crumble turns a light golden color. Remove from oven and cool completely before slicing and serving! You can also store these cookies in an airtight container in the fridge for up to 7 days and in the freezer for up to a month.

For the vegan caramel:

In a pot over medium heat, bring sugar, margarine, and soy milk to a gentle boil. Allow mixture to continue boiling and stir occasionally until mixture thickens (approximately 5-7 minutes). Turn off heat, then stir in vanilla.

Allow to cool to room temperature. If making beforehand, you can also refrigerate caramel in an airtight container for up to 3 days--make sure to bring back to room temperature before using.