Substitute for Butter in Cookies: Best Alternatives for Chewy Cookies
When making cookies, the best substitute for butter is Coconut Oil. Coconut oil has a similar fat content and melting point to butter, producing cookies with great spread and chewiness. Use refined coconut oil for a neutral flavor or unrefined for a subtle coconut taste. Butter provides flavor, fat, and structure in cookies. It contributes to spread, chewiness, and that characteristic buttery taste. Creaming butter with sugar creates air pockets for a lighter texture. The substitute must provide similar fat and moisture.
Best Substitute
Coconut Oil
1 cup solid coconut oil per cup of butter
Coconut oil has a similar fat content and melting point to butter, producing cookies with great spread and chewiness. Use refined coconut oil for a neutral flavor or unrefined for a subtle coconut taste.
What else can I use instead of butter in cookies?
Unsweetened Applesauce
1/2 cup applesauce per cup of butter
Reduces fat significantly. Cookies will be softer and cakier. Best for oatmeal or spice cookies.
Vegetable Shortening
1 cup shortening per cup of butter
Produces cookies that hold their shape well with a tender crumb. Add 1/4 tsp salt to compensate for butter's salt content.
Greek Yogurt
1/2 cup Greek yogurt per cup of butter
Creates soft, thick cookies with less fat. Add 1 tbsp oil for better texture. Not suitable for crispy cookies.
Vegan Butter (e.g., Miyoko's, Earth Balance)
1 cup vegan butter per cup of butter
Most direct 1:1 swap. Results are nearly identical to butter cookies.
Frequently Asked Questions
What can I use instead of butter in cookies?
Coconut oil is the best 1:1 substitute for butter in cookies. Use solid refined coconut oil for a neutral flavor. Vegan butter brands like Miyoko's or Earth Balance also work as direct 1:1 swaps with nearly identical results.
Can I use oil instead of butter in cookies?
Yes, use 3/4 cup vegetable or canola oil per cup of butter. Cookies made with oil will be denser and chewier rather than crisp. Chill the dough for 30 minutes before baking to prevent excessive spreading.