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Apr 18, 2011 02:31 PM

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?

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  1. 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.

    1. I like to use virgin coconut oil. It's liquid above 78 degrees but the consistency of slightly chilled butter at room temp. It's pretty healthy and imparts a slight coconut flavor.

      1 Reply
      1. re: greygarious

        you beat me to it, gg! coconut oil is my suggestion as well.

      2. 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.

          1. 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.