Advice On: Substituting Butter in Baked Goods
Oil can be substituted for butter in many types of baked goods, including cookies. Since oil has a higher fat content than butter, substitute just ¾ cup of oil for every 1 cup of butter called for in cakes, cupcakes, breads and muffins.
For cookies, use just ½ cup of oil for every 1 cup of butter called for in the recipe. To get the batter or dough to the proper consistency, add milk alternative, juice or water as needed. I usually end up adding about 1 to 2 tablespoons of additional liquid.
Most dairy-free margarines come in tubs and are slightly softer than stick butter. Nonetheless, they seem to substitute quite well 1:1
for butter in baking, and are good to use when a buttery flavor is desired, such as in the Caramel Apple Oat Bars. When a firm butter is called for, such as in making biscuits for my cobbler recipe, use an equivalent amount of solid coconut oil or shortening.
Alisa Fleming is Allergic Living’s Senior Editor and the founder of the Godairyfree.org website.
Recipe first published in Allergic Living magazine
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