3 Easy Hacks For Baking Delicious Cookies Without Butter Recipes

3 EASY HACKS FOR BAKING DELICIOUS COOKIES WITHOUT BUTTER

Steps:

• Use vegetable oil as a flavorless replacement in any cookie recipe. Since most people already have vegetable oil in their kitchens, it's a convenient replacement if you're out of butter! Vegetable oil also has a neutral flavor, so it won't influence the taste of your cookies at all. Check the recipe's butter measurement and use ¾ the amount of oil. For example, if your recipe calls for 1 c (240 ml) of butter, use 3⁄4 c (180 ml) of vegetable oil. If the recipe calls for 1⁄2 c (120 ml) of butter, use 3⁄8 c (89 ml) cup or 6 US tbsp (89 ml) of oil. Other neutral-flavored options include corn oil and canola oil. Canola oil tends to have the lowest fat content.
• Replace butter with coconut oil if you want light, sweet cookies. The flavor of coconut oil pairs well with decadent sweets and can give cookies a light, airy texture. While the flavor is fairly mild, it's still pretty distinct to most people. If you like the taste of coconut oil, use a 1:1 substitution for butter. For example, if your recipe calls for 1 c (240 ml) of butter, use 1 c (240 ml) of coconut oil instead.
• Try olive oil as a replacement for butter if you're making savory cookies. Olive oil can be pungent and has a hint of bitterness to it, so it works best in buttery, savory cookies that aren't super sweet. However, if you enjoy the taste of olive oil, you may not mind the flavor in sweet cookie recipes. Use 3⁄4 c (180 ml) of olive oil for every 1 c (240 ml) of butter. Tea cakes, biscotti, and gingersnaps are good examples of cookies that are both savory and sweet. Olive oil also pairs well with cookies that have a little salt in them, like chocolate chip and peanut butter cookies.
• Replace butter with unsweetened applesauce for a low-fat option. Unsweetened applesauce is a healthy butter substitute that won't change the flavor of your recipe. The low fat content does affect texture, though-your cookies will turn out softer and more dense than they normally would. Check the butter measurement in your recipe and replace half of it with applesauce. For example, if your recipe calls for 1 c (240 ml) of butter, use 1⁄2 c (120 ml) of applesauce and 1⁄2 c (120 ml) of butter. If you're out of butter or want to omit it completely, substitute the full amount of butter with applesauce. Avoid applesauce if you're making crunchy cookies, like shortbread cookies.
• Use plain, unsweetened yogurt if you want dense cookies. Yogurt has plenty of fat and moisture, so it's a nice substitute for butter. To create a really dense, chewy texture, go with Greek yogurt instead of regular yogurt. Swap out butter for plain, unsweetened yogurt in a 1:1 ratio. For example, if the recipe calls for 1⁄2 c (120 ml) of butter, replace it with 1⁄2 c (120 ml) of yogurt. Plain, unsweetened yogurt is rich and flavorful, but it can also be a bit tangy, so keep that in mind. Full-fat yogurt works best since you're using it to replace butter. If you want to experiment with low-fat yogurt, keep in mind that the texture might be bit dry or crumbly.