Substitute for Butter in Chocolate Chip Cookies
Best Substitutes
| Butter Substitute | Rating | Substitution Ratio for Chocolate Chip Cookies | Ideal For | Flavor | Adjustments |
|---|---|---|---|---|---|
| Plant-based butter sticks (80% fat, not tub margarine) | Best | 1:1 by weight or volume | Most classic cookies; creaming method; balanced spread | Closest to butter; slightly less dairy richness | Use stick-style 80% fat; chill dough 20–30 min if spreading too much; salt to taste |
| Refined coconut oil (solid at room temp) | Good | 3/4 cup oil + 2 tbsp milk/water per 1 cup butter | Chewy cookies; modest spread; dairy-free bakes | Neutral to faint coconut (use refined to minimize) | Cream sugar with semi-solid oil; add 2 tbsp liquid to replace butter’s water; chill 30–60 min |
| Ghee (clarified butter) | Good | 3/4 cup ghee + 2 tbsp milk/water per 1 cup butter | Buttery, toffee-like flavor; crisp-chewy edges | Rich, nutty, buttery; no dairy solids | Use semi-solid ghee if possible; add liquid to replace water; chill 45–60 min to control spread |
| Vegetable shortening | Good | 1:1 by volume (add 2 tbsp milk/water per 1 cup butter) | Thick, tender cookies with clean edges; less spread | Very neutral; less buttery and less browning | Add 2 tbsp liquid; consider +1–2 tbsp brown sugar for color; chill 20–30 min |
| Neutral oil (canola, vegetable, light olive, avocado) | Works | 3/4 cup oil + 2 tbsp milk/water per 1 cup butter | Thin, chewy cookies; no-mixer bakes | Neutral; less buttery complexity | Skip creaming; whisk oil with sugars; add +1–2 tbsp flour; chill 60 min to reduce spread |
What Bakers Say
Real bakers share what worked for them when replacing butter in chocolate chip cookies — from substitution ratios to texture fixes.
Read baker experiences
"Several bakers report 1:1 coconut oil can work, but because butter contains water and coconut oil is 100% fat, using slightly less oil (or adding a splash of water) helps. Refined oil keeps flavor neutral, and chilling the dough prevents excessive spread."
Reddit users in r/AskCulinary and r/dairyfree•when substituting coconut oil for butter in chocolate chip cookies"Swapping melted coconut oil straight across made cookies greasy for some; success improved when using solid (not melted) coconut oil and creaming it like butter, then chilling the dough. Others suggest following a recipe developed for oil and starting around 3/4 cup oil per 1 cup butter."
Reddit users in r/Cooking•to reduce greasiness and spread in chocolate chip cookies"Several home bakers caution that liquid oil leads to ‘cookie puddles.’ If removing butter, use a solid fat (shortening, lard, margarine, or coconut oil) to maintain structure."
Reddit users in r/AskBaking•keeping cookies from spreading too much"One baker liked the texture using coconut oil and added a teaspoon of milk powder to mimic butter’s milk solids, yielding chewy centers with crisp edges."
Reddit user in r/BakingSchoolBakeAlong•compensating for flavor/solids when baking with coconut oil"A direct swap to coconut oil in a vegan-style cookie made the batch turn out greasy; the user switched to other approaches after the failure."
Reddit users in r/BakingNoobs•unexpected failure when substituting coconut oil for butter
Choosing the Right Substitute
Butter brings roughly 80% fat, 16–18% water, and milk solids that drive creaming, spread, browning, and flavor. When substituting in chocolate chip cookies, match three things: fat percentage (affects tenderness), water (controls spread and chew), and physical state (solid vs liquid impacts creaming and structure). Oils and pure fats need a bit of added liquid to mimic butter’s water; solid fats (sticks, coconut oil, shortening) best preserve shape and texture.
Our Top Choice: Plant-Based Butter Sticks
Stick-style vegan butter (about 80% fat) behaves like dairy butter in creaming and spread, so you can swap 1:1 with minimal changes. Choose sticks, not tubs, and chill the dough briefly if it seems soft; flavor stays familiar and the texture remains classic.
For Similar Texture: Refined Coconut Oil
Use refined (not virgin) coconut oil to avoid strong coconut flavor and keep it semi-solid for creaming. Add about 2 tablespoons milk or water per cup butter replaced, then chill the dough to hold shape; you’ll get chewy centers with gentle spread.
Another Great Option: Vegetable Shortening
Shortening is 100% fat and holds structure, yielding thicker cookies with tidy edges but less browning and butter flavor. Add 2 tablespoons liquid per cup butter replaced and consider a touch more brown sugar for color and caramel notes.
For Rich, Buttery Flavor: Ghee
Ghee offers deep, buttery-toffee flavor but lacks water and is softer at room temp, so cookies can spread more. Add back 2 tablespoons liquid and chill well; use when flavor is the priority and a slightly crisper edge is welcome.
In a Pinch: Neutral Oil
Neutral oils make workable cookies without a mixer, but expect thinner, chewier results and less buttery taste. Add 2 tablespoons liquid per cup butter replaced, increase flour slightly, and chill the dough at least an hour to manage spread.
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