cookie butter and is probably the best known brand, but TJ’s take on the sweet spread has definitely garnered quite the cult following in recent years. I found a recipe that completely eliminates the use of butter/margerine that I’m going to try. By substituting cream cheese for the more traditional butter, you can make a cookie with lower fat and added protein. We can substitute the same amount of butter for margarine and vice versa. Would it be okay to just use 1 cup of the Land O' Lakes spreadable butter with olive oil? But you can’t always since we can’t substitute butter in a cookie recipe. Here are some easy and delicious cookie recipes to get your started. You can use margarine but, there will be a difference in taste. but most cookies use quite a bit of fat so the change would typically be noticeable. It contains 25 percent protein, fiber and other carbohydrates in addition to fat. Can you substitute butter for shortening and shortening for butter? There’s a lot of recipes that you can find online that offer a ton of alternatives for baking cookies without butter. But I don't have any butter sticks. Growing up, I always reached for a trusty kitchen staple instead: butter. I use almond milk and Earth Balance instead of butter as I can’t have dairy. For instance, if the recipe calls for 10 tablespoons of butter, you can use about 7 1/2 tablespoons of oil. 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. It’s pretty impressive how much times have changed. 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. The cream cheese produces a cookie that is less crisp, less buttery, but still good texture. Oatmeal cookies (with oil instead of butter) There’s something about oatmeal cookies that brings back childhood memories. Depending on the fat your cookie can turn out totally different. Check the nutrition label of your butter tub to discern whether it is regular margarine. 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. what does butter do in cookies? When substituting: A 1:1 replacement for butter can be used. The recipe is asking for 2 sticks of butter. Good luck! Oatmeal cookies baked with applesauce instead of butter are still delicious. 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. I use an all butter recipe and the cookies are so chewy and wonderful, so I think it just depends on the recipe. Regular margarine can be used cup for cup as a replacement for stick butter. For example: 1/2 cup nut butter with 1/2 cup melted coconut oil mixed together until smooth. 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). That is a great question. That doesn't work very well for cookies. Your cookies can still work without butter, it’s actually much healthier and guilt-free to consume. When substituting butter for shortening, you'll simply do the opposite math, accounting for the extra liquid. Homemade chocolate chip cookies, one of America's most popular confections, can be warm, sweet, chewy and crunchy all in one bite. That seems to be the perfect amount of time for the butter to soften a little, yet not melt. Almost a 90% difference in saturated fat…hardly negligiable. 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. Instead, substitute applesauce for one-third of the butter. I don’t like that they are oily. For example, if the recipe indicates 150 gr. of butter, we can replace it with 100 ml, of oil. 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. If you decide to replace butter with oil in cookies, you need to use a smaller amount to prevent greasy cookies. When baking with coconut oil, it is generally substituted for other fats on a 1:1 basis. We can also replace it with oil using 2/3 of the amount in oil. 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. P.S. Butter adds lots of flavor that oil will not. I have a few (older) cookie recipes that I use it in and agree, butter can't be substituted withpout changing the quality. Substituting Butter for Shortening . If a recipe calls for ½ cup butter, you can use ½ cup coconut oil. The cookies made with butter, margarine, and the butter/cream cheese combination were a bit crunchy around the edges, and soft in the center. Lotus’s version is the O.G. You can absolutely substitute butter for the vegetable oil. Cookies made with coconut oil instead of butter will generally turn out OK, although they'll be a bit more crunchy. Yes, although the cookie texture will be different. Don't! I used the toll house recipe without nuts and with choc. chips. The tub spreads and margarine have a lot of oil and water in them. This versatility is exceedingly helpful depending on the intended use. 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. Especially if you’re trying to watch out for your diet. 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. Just Use Zero Substitution. 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! Pure ghee has a low melting point which makes it very easy to blend in with the other ingredients in … 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. I put mine in for about 15 seconds. What can I use instead of butter in cookies? Melt it down, then let it cool a bit. Sure, you can make the substitution, but don’t expect the cookies to taste particularly good. The recipe calls for quite a lot of butter, so it would be best if you used real butter. That's because butter is 16 to 17 percent water, while coconut oil is pure fat. You chow down on 6 of those that’s 28 grams vs 3 grams of saturated fat! How much depends on how much you use. Absolutely no need to use more margarine than butter. September 10, 2012 at 5:05 pm. Coconut oil can add a different texture and flavor when used in place of butter. 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. Vegetable shortening can be a mysterious ingredient. The cookie with melted butter will also be thinner. More Recipe Substitutions for … 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. Reply. The dough will feel greasy if you use oil, but it … Just soften the butter in the microwave, don't melt it. 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. That’s 4.7 grams/cookie for butter vs .5 grams/cookie made with olive oil. Aubrey says. If you like crispy oatmeal cookies, add 1 tablespoon corn syrup to the dough. If you want to get the best of both worlds — buttery flavor, but tenderness too — use a combination of butter and shortening. When you make the batter of the cake, simply replace the butter with ghee in the same quantity. Olive oil is a favorite fat to use because of its naturally rich taste and healthy unsaturated fat profile. Margarine and shortening are the two most common substitutions. Let’s say you get 2 dozen cookies out of this. I, like anon above, feel better is much better than crisco, better for you and better flavor. Combine equal parts nut butter with oil before adding into a recipe. You might not ever go back to oil! 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. The term actually refers to butter, margarine, lard and vegetable oil, but here, we’re assuming shortening is from vegetable oil, such as Crisco. Gooey Strawberry Cookies and M&M Cookies I think the ones I make with natural peanut butter causes this. Oil will also change the texture. Just teasing! Yes, you absolutely can replace the Crisco with butter when making cookies, and in some cases you can even tell by the better taste. 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). Almost any type of fat can be substituted for butter in chocolate chip cookie batter, but the taste of the cookies will be affected. I’d never plunged my spatula into the cloud-like stuff until a few months ago when I was baking in the test kitchen. 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? These 9 amazing cookie recipes without butter or margarine will amaze you! Related LeafTv Articles You can use a 1:1 ratio of oil (or shortening) for the butter. 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. Consider canola oil to reduce saturated fats. But it’s not just about how it looks on the outside it’s also the inside texture. 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