Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lisanne is a trusted home cook.
I use margarine, preferably EarthBalance or another soy one. Sometimes Fleischman's unsalted. When I'm not using butter. Which happens sometimes.
Lard or Shortening.
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.
I have had success using coconut oil instead of butter, although in baking the cookies seem to come out flatter.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Cake Made of Felt
$50 and Under Wonders
Gooey, Cheesy Breads
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.