There is not really a hard and fast rule to the right amount of oil to replace butter, but you can typically use about three-quarters of the amount of butter that is called for in the recipe. Instead, substitute applesauce for one-third of the butter. But I don't have any butter sticks. Reply. But you can’t always since we can’t substitute butter in a cookie recipe. What can I use instead of butter in cookies? When substituting butter for shortening, you'll simply do the opposite math, accounting for the extra liquid. You can use margarine but, there will be a difference in taste. These 9 amazing cookie recipes without butter or margarine will amaze you! Check the nutrition label of your butter tub to discern whether it is regular margarine. Depending on the fat your cookie can turn out totally different. September 10, 2012 at 5:05 pm. You can use a 1:1 ratio of oil (or shortening) for the butter. The cream cheese produces a cookie that is less crisp, less buttery, but still good texture. Here are some easy and delicious cookie recipes to get your started. For example: 1/2 cup nut butter with 1/2 cup melted coconut oil mixed together until smooth. That is a great question. I’d never plunged my spatula into the cloud-like stuff until a few months ago when I was baking in the test kitchen. Those made with cream cheese were unappealingly hard; which makes sense, given the fact that cream cheese is lower fat than any of the other choices to begin with, and I used a lower-fat cream cheese to boot. Coconut oil can add a different texture and flavor when used in place of butter. If you want to get the best of both worlds — buttery flavor, but tenderness too — use a combination of butter and shortening. Almost a 90% difference in saturated fat…hardly negligiable. but most cookies use quite a bit of fat so the change would typically be noticeable. By substituting cream cheese for the more traditional butter, you can make a cookie with lower fat and added protein. Margarine and shortening are the two most common substitutions. For example, if the recipe indicates 150 gr. Let’s say you get 2 dozen cookies out of this. of butter, we can replace it with 100 ml, of oil. Oils have a higher content than butter, so it is often not a straight swap, you only need to use about 3/4 of the amount called for. If you like crispy oatmeal cookies, add 1 tablespoon corn syrup to the dough. When baking with coconut oil, it is generally substituted for other fats on a 1:1 basis. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). The dough will feel greasy if you use oil, but it … More Recipe Substitutions for … Would it be okay to just use 1 cup of the Land O' Lakes spreadable butter with olive oil? You can use the ghee in the cake batter instead of butter and also for greasing the baking tin. I use an all butter recipe and the cookies are so chewy and wonderful, so I think it just depends on the recipe. That’s 4.7 grams/cookie for butter vs .5 grams/cookie made with olive oil. Don’t, however, substitute butter with shortening in cookies like shortbreads or sugar cookies, where butter really is a key flavoring. That's because butter is 16 to 17 percent water, while coconut oil is pure fat. I use almond milk and Earth Balance instead of butter as I can’t have dairy. :: Get cookies from a bakery. Just teasing! I also figured out that if you use double the melted butter you get a WIDE, thin, and crispy cookie and with half the butter you get a small, chewy, and what I found very appealing to most people in taste, texture and appearance. chips. I found a recipe that completely eliminates the use of butter/margerine that I’m going to try. I used the toll house recipe without nuts and with choc. The term actually refers to butter, margarine, lard and vegetable oil, but here, we’re assuming shortening is from vegetable oil, such as Crisco. Your cookies can still work without butter, it’s actually much healthier and guilt-free to consume. Consider canola oil to reduce saturated fats. The doyenne of baking Shirley Corriher says in Bakewise that butter-flavored Crisco is useful in recipes requiring it - I tried it when it first came out quite a while ago and didn't like the taste at all, they may have reengineered the flavor by now. Combine equal parts nut butter with oil before adding into a recipe. We can also replace it with oil using 2/3 of the amount in oil. To effectively substitute peanut butter for butter in a recipe, first combine equal parts creamy peanut butter and oil; use the mixture cup for cup as you would use butter in cakes, muffins, cookies, brownies or quick breads. Yes, you absolutely can replace the Crisco with butter when making cookies, and in some cases you can even tell by the better taste. When substituting: A 1:1 replacement for butter can be used. I put mine in for about 15 seconds. Substituting Butter for Shortening . Cookies made with coconut oil instead of butter will generally turn out OK, although they'll be a bit more crunchy. Instead of substituting an oil with little or no flavor, why not find a recipe for a cookie that doesn’t call for butter in the first place? You can use 3/4 cup pumpkin puree in place of 1 cup of butter (or calculate accordingly) in recipes for cookies, cakes, brownies, etc. Don't! Gooey Strawberry Cookies and M&M Cookies You chow down on 6 of those that’s 28 grams vs 3 grams of saturated fat! You might not ever go back to oil! It contains 25 percent protein, fiber and other carbohydrates in addition to fat. Regular margarine can be used cup for cup as a replacement for stick butter. Image Credit: tacar/iStock/Getty Images Butter or oil is the fat component in the majority of cookie and baked good recipes, which is great for adding rich flavor and crisp texture but also contributes extra calories. No Bake Cookies – In most cases, the butter helps the cookies set up, so you’ll want to use a highly-saturated oil, like coconut oil or palm oil (or shortening). When a cookie recipe calls for 2 sticks of butter, can i use just 1 cup of Land O' Lakes spreadable butter with olive oil? Butter has the better flavor, by far. what does butter do in cookies? Almost any type of fat can be substituted for butter in chocolate chip cookie batter, but the taste of the cookies will be affected. The cookie with melted butter will also be thinner. Oatmeal cookies (with oil instead of butter) There’s something about oatmeal cookies that brings back childhood memories. I think the ones I make with natural peanut butter causes this. There’s a lot of recipes that you can find online that offer a ton of alternatives for baking cookies without butter. Tubs of spread labeled as margarine with 100 calories per tablespoon serving contain the required 80 percent fat that behaves the same way as stick butter. I don’t like that they are oily. Aubrey says. I have a few (older) cookie recipes that I use it in and agree, butter can't be substituted withpout changing the quality. Oil will also change the texture. Yes, although the cookie texture will be different. Olive oil is a favorite fat to use because of its naturally rich taste and healthy unsaturated fat profile. It’s pretty impressive how much times have changed. That doesn't work very well for cookies. Pure ghee has a low melting point which makes it very easy to blend in with the other ingredients in … The recipe calls for quite a lot of butter, so it would be best if you used real butter. I am Jewish and according to our dietary laws we are not supposed to use meat and dairy products together, so I know a lot about replacing margarine for butter in recipes. Lotus’s version is the O.G. Let's say you have a cake recipe that uses 1/2 cup of shortening (95.5 grams), but you want to use butter instead. If a recipe calls for ½ cup butter, you can use ½ cup coconut oil. Oatmeal cookies baked with applesauce instead of butter are still delicious. How much depends on how much you use. P.S. Olive Oil. Can you substitute butter for shortening and shortening for butter? Butter adds lots of flavor that oil will not. When you make the batter of the cake, simply replace the butter with ghee in the same quantity. This versatility is exceedingly helpful depending on the intended use. For instance, if the recipe calls for 10 tablespoons of butter, you can use about 7 1/2 tablespoons of oil. The recipe is asking for 2 sticks of butter. The tub spreads and margarine have a lot of oil and water in them. Just Use Zero Substitution. The cookies made with butter, margarine, and the butter/cream cheese combination were a bit crunchy around the edges, and soft in the center. Vegetable shortening can be a mysterious ingredient. Growing up, I always reached for a trusty kitchen staple instead: butter. There are things like butter flavored Crisco that are used as direct substitutes, but I suspect that is not what you are looking for in an answer. You can absolutely substitute butter for the vegetable oil. But it’s not just about how it looks on the outside it’s also the inside texture. For this recipe, I used vegetable oil to replace the fat from butter – it has a neutral flavor, and there’s always some hanging around in most kitchens! Sure, you can make the substitution, but don’t expect the cookies to taste particularly good. If you're satisfied with the results, you can try reducing the butter a bit more, but don't reduce it by more than half, or you'll end up with dry, crumbly cookies. I would not substitute the butter. Homemade chocolate chip cookies, one of America's most popular confections, can be warm, sweet, chewy and crunchy all in one bite. Absolutely no need to use more margarine than butter. My parents used to buy packs of soft-baked chocolate chip cookies, and once in awhile they would buy soft-baked oatmeal raisin cookies from the same company. Good luck! Melt it down, then let it cool a bit. I, like anon above, feel better is much better than crisco, better for you and better flavor. Related LeafTv Articles In the nearly four years since I started my blog, margarine (the old go-to sub for butter in non-dairy cookie recipes) has gone from totally-acceptable to something that people avoid as much as possible. Especially if you’re trying to watch out for your diet. That's because butter is 16 to 17 percent water, while coconut oil is pure fat. If you decide to replace butter with oil in cookies, you need to use a smaller amount to prevent greasy cookies. These cookies were all the exact same recipe, but the first used softened butter, then margarine, shortening and good quality coconut oil and clearly they all turned out different. Just soften the butter in the microwave, don't melt it. You can use salted butter instead of unsalted butter if that’s all you’ve got, especially if you’re making something simple like cookies where the chemistry of adding salt in a specific amount and at a certain time won’t terribly affect the outcome, unlike bread. Just depends on the fat your cookie can turn out totally different batter of the Land O Lakes. Common Substitutions bit more crunchy t substitute butter for shortening how much have! 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