The use of oleogels for the development of cookies fillings provides food with an absence of trans fatty acids, which characterizes a strong nutritional and technological appeal. This study aimed to characterize fillings for coconut flavored cookies, with reduced sugar, using macaúba almond oil-based oleogel. Nine filling formulations were prepared with two structuring agents: paraffin and beeswax, and a mixture of both, at concentrations of 2%, 6%, and 10%. The elaborated fillings and a commercial sample (used as a reference) were characterized in terms of color, texture, and water activity. The results were evaluated by analysis of variance, followed by Scott-Knott and Dunnett tests with a significance level of p ≤ 0.05 using the Sisvar® program. All fillings made with oleogels, regardless of the structuring agent and its concentration had lower luminosity (L*) than the commercial filling. Moreover, all fillings had low chromaticity (c*). Only those made with 6% paraffin and 2% paraffin with beeswax had c* higher than the control. The fillings with 6% of any of the structuring agents had the greatest firmness, as well as the fillings with 6% of the structuring agent were more consistent, with the exception of the filling with 2% of beeswax. Adhesiveness was not influenced by the type or concentration of the structuring agent. Most fillings had a water activity of approximately 0.5. The fillings containing 2% beeswax or 6% and 10% paraffin with beeswax had water activity close to 0.6 and greater than the commercial filling. The results showed the potential of use of oleogel based on macaúba oil, as a substitute for trans fats. In addition, the oleogel also allowed reducing the amount of fillings sugar.