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What is the best butter substitution when baking cookies? Coconut oil? Applesauce? Margarine?

asked by Jessgrivers over 4 years ago
7 answers 5928 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

It would depend on the type of cookie that you're baking. I don't think this can be a one size fits all answer. Baking is a little more exact and the ratio of wet to dry plays an important part. Perhaps you could give us an idea of what type of cookie you are making

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I am making oatmeal raisin cookies.

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creamtea

Lisanne is a trusted home cook.

added over 4 years ago

I use margarine, preferably EarthBalance or another soy one. Sometimes Fleischman's unsalted. When I'm not using butter. Which happens sometimes.

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added over 4 years ago

Lard or Shortening.

Wholefoods user icon
added over 4 years ago

It depends on why you don't want to use butter. If it is for vegetarian reasons, any of these suggestions can work. If you are trying to minimize saturated fats, skip the coconut oil. If you want to minimize trans fats, margarine is not a good choice. Crisco has a mixture of oil and saturated fats but only a trace of trans fats (0.3%). Lard is actually more healthy than butter on the basis of saturated fats, but less so than shortening. But of course, since it is from animal sources, it is not for vegetarians.

0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added over 4 years ago

I have had success using coconut oil instead of butter, although in baking the cookies seem to come out flatter.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

You can use half canola oil and half applesauce but the cookies will be cakey and not crisp. If that is okay it works great.