Got a craving but out of butter? Try one of these handy butter substitutes in baked goods and beyond!
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Margarine
Margarine is possibly the most-used butter substitute for baking cookies, cakes, doughnuts or just about anything else. One key difference between butter and margarine is that margarine is primarily made from oil and water, making it a dairy-free option. Butter flavoring is added, but keep in mind the taste may not be quite as rich as it would be with real butter.
Use margarine as an even swap for the amount of butter a recipe calls for. Because of the higher water content, the texture of your baked goods may be a little softer than those made with butter. However, margarine actually helps cookies keep their shape slightly better than butter, so if the shape of your cookies is really important to you, keep this alternative top of mind.
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Shortening
Like margarine, shortening is a smart butter substitute when baking. You can use a one-to-one swap for most recipes. But remember, shortening lacks flavor (and water), so you may want to use butter-flavored shortening and add a bit more water to your recipe. The lack of water also means extra-tender and soft baked goods.
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Olive and Vegetable Oil
You might be out of butter, but you likely have a bottle of oil on hand. Since oils don’t whip and aerate like butter, they work best for muffins and quick breads, but you can also use them for cakes. Because oils lack water, you should use a bit less of them in your recipe. Try 3/4 cup olive or vegetable oil for every 1 cup of butter called for. Vegetable oil won’t change the flavor very much, while olive oil will bring an earthier flavor.
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Coconut Oil
When you’re out of butter, swap in coconut oil in equal amounts for nearly any baked good. It’s a great plant-based butter substitute for cakes, brownies, quick breads, muffins, cornbread and yeast breads. Keep in mind it’s one of the few butter substitutes that make cookies crunchy! If you don’t want too much coconut flavor, use refined coconut oil, which has a more neutral taste.
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Vegan Butter
Vegan butter is an ideal alternative for those who don’t eat animal-based foods, along with those following a dairy-free diet. If you need a recommendation, we found these to be the best vegan butter brands. Use an even swap for the amount of regular butter called for in your recipe. This is one of the best options to consider for baked goods and even buttercream frosting. Use vegan butter sticks versus those in a container for the best results.
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Mayonnaise
Some people swear by using mayonnaise instead of butter when making the perfect grilled cheese, and it’s the surprise ingredient in this tender chocolate mayonnaise cake, where it replaces butter or oil. It’s an especially great substitute in recipes that use melted butter, such as brownies or cookies. Swap half the amount of butter called for with mayonnaise.
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Pumpkin Puree
If you love pumpkin, you’ll love that you can swap it for butter in your treats. To figure out how much pumpkin puree to use (not canned pie filling), multiply the amount of butter in a recipe by 3/4 to get the correct amount. For example, if a recipe calls for 1 cup of butter, use 3/4 cup of pumpkin. It’s both a fat and a sweetener for quick breads, cakes, cupcakes, bars and cookies. Remember that pumpkin will change the color of your cookies and yield a denser texture than butter.
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Applesauce
To lighten up cookies, quick breads and other baked goods, swap in unsweetened applesauce. It’s a long-time healthy butter substitute that still yields super soft, moist sweets. Replace half a recipe’s butter amount with applesauce, and you’ll be enjoying sweet treats in no time. You may detect a slight apple flavor in your treats, but it won’t be prominent.
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Greek Yogurt
Full-fat yogurt brings richness to baked goods. Try swapping an equal amount of Greek yogurt for butter when baking cakes and cookies for ultra-soft snacks. Depending on the brand of yogurt, your cookies may have more or less of a tangy flavor.
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Bananas
Fix your cookie craving with a mashed banana. Your cookies will turn out a bit dense and, of course, offer a slight banana flavor, but this is a smart, healthy option when you’re out of butter. Mashed bananas also work well as butter substitutes for cakes, cupcakes, muffins and quick breads. In general, one banana is equal to one stick of butter.
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Avocado
We love avocado toast because it delivers excellent fats in a daily diet. Why not use those same fats in place of butter? To use this alternative, mash or puree an equal amount of ripe avocado to replace the amount of butter called for in the recipe. Avocados can be used for baked goods, such as muffins, banana bread and cupcakes. It may slightly alter the color of your treats, but most of the green color will fade during baking.
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Prune Butter
Simmering prunes in water creates prune butter. Once they’re tender, the prunes are blended until smooth. You can use this as an even swap for the amount of butter called for in a baking recipe, like cookies, brownies or quick breads. However, keep in mind that it may impart a different flavor and is best when paired with chocolate, cinnamon, or warm spices. You can also use a mixture of real butter and prune butter as a way to reduce the fat content of what you’re making while maintaining texture.
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Ghee
Ghee, or clarified butter, is made by removing the milk solids and most of the water from butter. Because of that process, it is more similar to oil than real butter. Thanks to its unique, caramelized, nutty flavor, it’s a great substitute for butter in savory recipes. However, it won’t produce the same texture when used as a substitute in baking recipes.
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Nut Butters
There’s a lot of fat in nut butters, so they naturally lend themselves well as a 1:1 butter substitute, whether you choose peanut, macadamia nut, almond, cashew, pecan or a mixed nut butter. Use a no-stir nut butter, as natural ones tend to separate easily, which can affect the texture of your baked goods. Also, most nut butters have a fairly strong flavor, so keep that in mind when picking one, and, of course, avoid this butter alternative if anyone has a nut allergy.
Butter Substitute FAQ
What’s the best butter substitute for baking?
The best butter substitute for baking is margarine due to its versatility. You can use it for practically any recipe, cooking or baking, and it’s an equal swap for butter, so there’s no math involved. Plus, it helps cookies keep their shape and has a minimal impact on texture. It is slightly less rich than butter, but close enough in a pinch.
How do I make a recipe dairy-free without butter?
You can make a recipe dairy-free without butter by using vegan butter, applesauce, oils, pumpkin puree, mashed bananas, mashed avocados, prune butter or nut butter. Whenever I’m baking a dairy-free dessert, I tend to use vegan butter. It’s a super easy replacement for all cooking or baking recipes (even frosting!) and even comes in sticks for quick measuring.
Is coconut oil a good butter alternative for cookies?
Coconut oil will make cookies a little crispier and crunchier than those baked with butter. However, some folks prefer their cookies this way, so it’s a surprise bonus! If that’s your preferred cookie texture, use coconut oil. Otherwise, for my soft cookie fans, try a different butter substitute.
