Substitute for Butter
For most baking, coconut oil swaps in at a 1:1 ratio and behaves almost identically to butter in terms of texture. Olive oil works too but use about 3/4 the amount since it's a liquid fat. If you're trying to cut fat rather than go dairy-free, swapping half the butter with applesauce keeps cookies and cakes moist without tasting fruity.
Best Butter Substitutes
- Coconut oil used 1:1
- Olive oil used 3/4 the amount
- Applesauce replaces half the butter
Butter adds fat, flavor, and tenderness to baking. These substitutes work in cookies, cakes, and sautéing.
Why it works
Butter is mostly fat, and coconut oil is also solid at room temperature, which means cookies and pie crusts behave the same way. Olive oil is a liquid fat so it makes things a little denser and can spread more. Applesauce adds moisture and natural sugars to keep baked goods from drying out, but it doesn't add fat, so replacing all the butter with it makes things too wet and gummy.
Common mistakes
- Using unrefined (virgin) coconut oil when you don't want coconut flavor. Refined coconut oil is neutral-tasting.
- Swapping in olive oil 1:1 in cookies. They come out greasy and flat.
- Replacing all the butter with applesauce instead of just half, which makes the batter too wet.
Real examples
- Chocolate chip cookies when you're out of butter: refined coconut oil 1:1 gives you the same spread and crisp edges.
- Sautéing vegetables: olive oil at 3/4 the amount works perfectly and you won't miss the butter.