Swap Normal Butter For This When Baking Cookies

From The Blog

When it comes to baking cookies, butter has long been a staple for its rich flavor and perfect texture. However, health-conscious bakers and those looking to experiment with new flavors are turning to a variety of butter substitutes. These alternatives not only cater to dietary restrictions but also introduce delightful new textures and flavors to your baked goods.

Why Switch from Butter?

Switching from butter can reduce saturated fats and calories in your diet. It’s particularly beneficial for those with dietary restrictions like lactose intolerance or vegan lifestyles. Moreover, using substitutes can enhance your cookies with new flavors and textures, making your treats a unique experience.

Tip: When using liquid substitutes like olive oil, ensure your other ingredients are at room temperature to prevent the oil from solidifying.

Top Butter Alternatives for Cookies

One popular substitute is coconut oil, which offers a slight coconut flavor and can be used in a 1:1 ratio with butter. It’s perfect for adding a tropical twist to your cookies.

Another excellent option is applesauce. It reduces the fat content significantly and adds moisture, making your cookies chewy and dense. It’s best used in a half-to-butter ratio, especially in recipes that call for a softer texture.

Greek yogurt is another fantastic substitute, adding protein and reducing fat while maintaining a creamy texture. Use it in a 1:1 ratio for butter, but consider reducing other liquids slightly to maintain the dough’s consistency.

Tip: For a unique flavor, try using mashed avocado as a substitute in chocolate-flavored baked goods.

For those looking for a non-dairy option, vegan butters like Earth Balance can be used directly in place of traditional butter without altering the taste or texture of your cookies.

Tip: Nut butters can add a nutty flavor to your cookies, consider using them in recipes where such a flavor complements other ingredients.

Integrating New Ingredients

When introducing a new substitute, it’s crucial to consider how it will interact with other ingredients. For example, some substitutes may introduce additional moisture, requiring adjustments to the recipe to achieve the desired texture.

It’s also important to consider the flavors. Ingredients like coconut oil can enhance tropical notes, whereas ingredients like Greek yogurt can add a tangy twist.

Adjusting your cookie recipes to incorporate these substitutes can lead to exciting new flavors and healthier treats that everyone can enjoy.

Tip: Always bake a test batch when trying a new substitute to ensure that the texture and flavor meet your expectations.

Baking with alternatives to butter not only diversifies the flavors and textures in your cookies but also caters to various dietary needs, making your baking more inclusive and exciting.

Ultimate Coconut Oil Chocolate Chip Cookies

Course: DessertCuisine: American


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Cooking time




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Experience a tropical twist on the classic chocolate chip cookies by using coconut oil, adding a subtle coconut flavor and a healthier twist.


  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup coconut oil, solid form

  • 3/4 cup granulated sugar

  • 3/4 cup packed brown sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 2 cups semisweet chocolate chips


  • Begin by preheating your oven to 375°F (190°C). Prepare your baking sheets by lining them with parchment paper, which will help prevent sticking and ensure easy removal of cookies after baking.
  • Combine the flour, baking soda, and salt in a medium bowl. Whisk them together to ensure they are well mixed. This step is essential to guarantee that the cookies have a consistent texture throughout.
  • In a large mixing bowl, cream together the coconut oil, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. This is a critical step as it helps to incorporate air into the dough, which aids in leavening the cookies.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This ensures that the eggs contribute to a smooth, even batter.
  • Gradually fold the dry ingredients into the wet mixture. Mix until just combined to avoid overworking the dough, which could result in tough cookies. This gentle incorporation is key to maintaining the light, tender texture of the cookies.
  • Stir in the chocolate chips, distributing them evenly throughout the dough. This ensures every cookie will have a generous amount of chocolate chips, creating a perfect balance of cookie and chocolate in each bite.
  • Scoop the cookie dough onto the prepared baking sheets using a tablespoon, allowing space for the cookies to spread as they bake. The spacing is important as it prevents the cookies from merging into one another during baking.
  • Bake in the preheated oven for about 10 minutes, or until the edges are golden and the centers are set but still soft. This baking time allows the cookies to achieve a crisp edge while retaining a gooey center.


  • If you don’t have parchment paper, you can lightly grease the baking sheets, though this might alter the bottom texture of the cookies slightly.
  • Coconut oil should be at a solid state when mixed. If it’s melted, refrigerate it until solid before using to ensure the right cookie texture.
  • Experiment with different types of chocolate chips to vary the flavor and texture of your cookies, such as milk chocolate, dark chocolate, or even white chocolate.

Frequently Asked Questions

Q: What can I do if my cookies come out too flat?
A: Ensure that your coconut oil is solid and not melted when mixing. Also, check that your baking soda is active, as inactive baking soda won’t produce the necessary rise in the cookies. Chilling the dough before baking can also help maintain their shape.

Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use one that substitutes on a one-to-one basis to avoid changing the texture of your cookies drastically.

Q: Can I use other types of sugar besides granulated and brown?
A: While granulated and brown sugars are recommended for their moisture and flavor, you can experiment with other sugars like coconut sugar or raw sugar. Note that changing the sugar type may alter the texture and flavor profile of the cookies.

Q: How long will these cookies keep?
A: Stored in an airtight container at room temperature, the cookies should keep for up to a week. For longer storage, you can freeze them for up to three months, ensuring they’re well wrapped to maintain freshness.

Jamie Anderson
Jamie Anderson
Hey there! I'm Jamie Anderson. Born and raised in the heart of New York City, I've always had this crazy love for food and the stories behind it. I like to share everything from those "Aha!" cooking moments to deeper dives into what's really happening in the food world. Whether you're here for a trip down culinary memory lane, some kitchen hacks, or just curious about your favorite eateries, I hope you find something delightful!

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