When you run out of butter mid-bake, don’t stress it. Your kitchen’s full of stand-ins that work wonders in dough. These substitutes keep cookies chewy and packed with flavor while catering to different diets and preferences. You’ll find these effective swaps more useful than you ever expected.
Avocado
Creamy and mild in flavor, mashed avocado makes a surprisingly good stand-in for butter in soft baked goods. It lowers saturated fat and adds moisture. Use it in a 1:1 ratio. You might notice a greenish tint and a slightly different texture in cookies.
Coconut Oil
Refined coconut oil makes an easy butter alternative with comparable fat content. The texture’s close, but you’ll miss a bit of butter’s natural moisture. It melts fast, so chill the dough before baking to help preserve the structure and avoid overly flat results in cookies and pastries.
Greek Yogurt
Full-fat Greek yogurt makes a fantastic butter alternative in baking, especially for cookies and muffins that thrive on moisture. Swap one cup of butter with one cup of yogurt to prevent a wet batter. You’ll get a tangy flavor and added protein in your dessert.
Applesauce
To reduce fat in cookies and quick breads, try unsweetened applesauce in a 1:1 ratio. It adds moisture and a natural sweetness. The texture becomes softer and more cake-like, while the mild apple taste enhances recipes with spices or fruit.
Pumpkin Puree
In spiced recipes, replace up to half the butter with canned pumpkin for added nutrients. This is a lower-fat choice that works well in fall-themed bakes. What you get is a dense bite and a quiet hint of pumpkin that rounds out the flavor without making it too sweet.
Mashed Bananas
Mashed bananas can replace butter, a cup for a cup, in chewy cookies or banana bread. They boost moisture and sweetness while reducing fat. You’ll still taste the banana, so they work best in recipes that welcome a fruity profile or already use similar flavors.
Sunflower Oil
Try sunflower oil in cakes or muffins that don’t rely on butter for structure. Its light, neutral profile won’t interfere with other flavors. Use about three-quarters cup for every cup of butter to avoid excess oiliness and maintain a balanced crumb.
Cream Cheese
Swap half the butter with cream cheese to bring a subtle tang and added richness to muffins or drop cookies. You can expect a softer texture and deeper flavor. While not great for crisp cookies, it’s excellent for recipes that benefit from tenderness and a touch of dairy sharpness.
Ghee
Clarified and nutty, ghee behaves a lot like butter with a deeper aroma, and it’s great for cookies needing crisp edges or richer flavor. Replace it 1:1, but expect less moisture due to its low water content. Your shortbread or spiced holiday bakes can benefit from it.
Ricotta Cheese
Ricotta can replace part or all of the butter in cookies and scones, using a 1:1 ratio. It brings softness and a subtle tang without making your bakes too heavy. To prevent excess moisture from ricotta, wring it in a cheesecloth.
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