Sugar Swaps: Want to cut down on the sugar? You can use coconut sugar or maple syrup as alternatives. Just adjust the quantities to get the desired sweetness.
Dairy-Free: If you’re dairy intolerant, swap out the butter for a dairy-free alternative and use almond or oat milk for the cream filling.
Gluten-Free: Use gluten-free flour in place of the all-purpose flour. Make sure the oats are certified gluten-free too!
Helpful Cooking Notes
Use a large cookie scoop for generously sized treats.
Cool Completely: I know it’s hard to resist, but let those cookies cool entirely before filling them. It’ll prevent the cream from melting and ensure you get the perfect cookie-to-cream ratio.
Creamy Dreamy: For an extra fluffy filling, don’t rush the beating process. The longer you beat, the airier it gets!
NUTRITION
Calories: 754kcal
Carbohydrates: 97g
Protein: 7g
Fat: 39g
Saturated Fat: 23g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 10g
Trans Fat: 1g
Cholesterol: 131mg
Sodium: 397mg
Potassium: 173mg
Fiber: 3g
Sugar: 62g
Vitamin A: 1157IU
Vitamin C: 0.01mg
Calcium: 52mg
Iron: 2mg
