Need butter alternative for cookies
I love to bake cookies and always use butter.
This butter gives my husband horrible heartburn and he has asked me if I could figure out a way to stop using butter.
How am I going to do that without sacrificing the flavor?
Maybe I could do (gasp) 1/2 butter 1/2 shortening?
Try replacing the butter with apple sauce.
If your recipe simply "must" have oil in it, try using almond oil or another nut oil that doesn't have an adverse affect on your husband. But use it sparingly, about half of the amount of butter you might ordinarily use - and adjust from there.
I use "prune butter". I used to be able to purchase it at the supermarket, but haven't seen it for several years. I found, on the internet, a recipe for prune butter, uses tea, prunes, hot water, sugar, lemon, vanilla, maybe some other things.
The purchased product came in a 10-12 oz glass jar.
When I was baking, I often used 1/2 butter and 1/2 cold canola oil. I don't think this would work for every recipe. You might have to adjust the liquid downward.
Half butter and half shortening seems like a reasonable place to start.
I almost hesitate to suggest it, but the butter-flavored shortening really isn't bad at all.
Flavorwise, that is. Don't know if it would cause heartburn after the fact or not.
Shortening does make chewier cookies than butter; this can be a good thing for some recipes.
There's also good old-fashioned lard to consider- but again, I don't know about the heartburn factor for it. Certainly lard's out of fashion these days, but you can still get it at Latin markets.
If you don't like Crisco (and I don't,) try looking for Spectrum brand butter flavored shortening. It's not hydrogenated, and is made from palm oil. You may find it at a natural foods market more easily than a conventional grocery, and unfortunately, it's rather expensive.
Are you sure that you have isolated butter as the culprit? Its not clear to me that other fats will improve your husband's problem - it may be a problem simply with a quantity of rich food. It may be that choosing a lower fat recipe or just eating fewer of the cookies would be an answer.
Personally, I would rather eat a small fragment of an excellent cookie made with butter than a boatload of cookies made with marg and other substitute fats.
I use organic canola oil in cookies all the time. I'll give you two recipes here, and I promise, no one would ever guess these are vegan.
This weekend I made these cherry-almond cookies and they were incredible: http://www.ccrecipe.com/2709/cookies/... The only changes I made were using whole wheat pastry flour instead of white, and dried sour cherries instead of regular dried cherries.
Also, I made up this recipe for oatmeal pecan cookies and they were great, too:
1 cup whole wheat pastry flour
1 ¼ cup rolled oats (old fashioned, not quick
)3/4 teaspoon baking powder
1/2 teaspoon baking soda
Scant ½ teaspoon salt
1 teaspoon cinnamon
1/4 cup chopped pecans (or substitute macadamias or walnuts), toasted
1 tablespoon ground flax mixed with 3 tablespoons water
½ cup brown sugar
1/4 cup maple syrup
2 tablespoons unsulphured molasses
1 teaspoon vanilla
1/4 cup organic canola oil
¼ cup dark chocolate chips, optional
Preheat oven to 350. Whisk together the flax and water, and heat in a microwave for 1 minute, or simmer for a minute on the stove. Combine flour, oats, baking powder, baking soda, salt and cinnamon and nuts in a bowl. In separate bowl, whisk together flax mixture, brown sugar, maple syrup, molasses, vanilla, and oil. Add to dry ingredients and mix well. Stir in the optional chocolate chips. Drop by the tablespoon on an ungreased cookie sheet. Bake for 12 minutes. Remove from the cookie sheet while still warm and place on a rack or a plate to cool.
Here's a photo: http://www.whatwouldcathyeat.com/2011...