Thank you so, so much for sharing! I’m glad you love these like I do!

The main difference is that the cake bites don’t have a cupcake liner! But its probably just semantics.
This recipe should work well with a 1:1 gluten free flour substitute like Bob’s Red Mills without getting soupy. You will have to report back!

You can do either and it will work!

Just add in the powder!

Hi! The butter / margarine swap will impact the final texture and spread of the cookie! I recommend trying it as written and see if that fixes the problem.

Absolutely! Here is my favorite way to freeze cookie dough: https://cookiesfordays.com/how-to-freeze-cookie-dough/

About 20 cookies!

Shoot – I’m sorry! I always recommend baking a tester cookie to ensure the final texture meets your expectations before baking up the whole batch. If the cookies are spreading too much, you can add up to an additional 1/4 cup of flour and see if that helps. If you’re still running into problems, try increasing the oven temperature by about 10°!

Either is fine!

You can for sure sub in those Oreos in this recipe! I would even swap out the white chocolate chunks for a semisweet or dark chocolate chunk. You’ll have to report back!