Butter is a key ingredient in classic chocolate chip cookie recipes. It contributes moisture, texture, and rich flavor. However, due to dietary restrictions or personal preferences, you may need or want to prepare chocolate chip cookies without butter. Thankfully, there are several effective substitutes for butter when baking chocolate chip cookies.
Why is butter used in chocolate chip cookie recipes?
Butter is a solid fat that performs several important functions in baked goods like chocolate chip cookies:
- Adds moisture and richness – Butter contains about 80% fat, which gives cookies a tender, moist texture and rich flavor.
- Leavens the dough – During baking, the milk solids in butter brown and impart a toasty flavor. The water in butter turns to steam, causing cookies to rise.
- Promotes spread – Butter is plastic at room temperature, allowing cookies to spread nicely on the baking sheet before setting up.
- Assists with browning – The milk proteins in butter promote golden brown color development on the cookie edges and bottom.
- Imparts flavor – Butter has a sweet, nutty, caramelized flavor that complements chocolate.
- Tenderizes the texture – The fat tenderizes the gluten strands formed when flour hydrates, preventing a tough cookie texture.
With all these attributes, it’s clear why butter is such an integral component of chocolate chip cookies. But if you need an alternative, there are several options that can mimic the effects of butter.
Vegetable Oil
Vegetable oil is one of the most straightforward substitutes for butter in chocolate chip cookies. Neutral-tasting oils like canola or vegetable oil can be used measure-for-measure to replace the butter. Oil provides moisture and fat to improve the texture, and allows the cookies to spread.
Benefits of using vegetable oil:
- Adds moisture and richness like butter
- Promotes cookie spread
- Relatively neutral flavor
- Often less expensive than butter
Downsides of using vegetable oil:
- Won’t impart buttery or caramelized flavor
- May impart mild off-flavors if poor quality oil is used
- Chocolate chip cookies will be flatter and may spread too thin
- Texture may be more cakelike than chewy
Feel free to use any neutral oil like canola, vegetable, sunflower, or safflower oil in place of butter in chocolate chip cookies. Make sure to slightly reduce the sugar to balance out the lost flavor from butter. While oil-based chocolate chip cookies won’t taste identical to the original, they will still be tasty!
Margarine
Margarine is another excellent butter alternative for chocolate chip cookies. Traditional margarine contains hydrogenated vegetable oil, water, and milk proteins – similar components to real butter. Use stick margarine in place of butter measure-for-measure.
Benefits of using margarine:
- Very similar texture, moisture, and richness as butter
- Easier to cream with sugar than oil
- Promotes cookie spread
- Adds flavor from milk proteins
- Often less expensive than butter
Downsides of using margarine:
- May have noticeable off-flavors
- Not compatible with dairy-free or vegan diets
- Contains controversial partially hydrogenated oils
For best results, choose a high-quality margarine with a neutral flavor. Many margarines are now made without partially hydrogenated oils as well. Margarine makes an excellent 1:1 substitute for butter in chocolate chip cookie recipes.
Coconut Oil
Refined coconut oil is a virgin oil that has been processed to remove the coconut flavor and aroma. In chocolate chip cookies, refined coconut oil mimics the texture and browning effect of butter quite well. Use a 1:1 substitution when replacing butter with coconut oil.
Benefits of using coconut oil:
- Neutral in flavor
- Maintains moisture and texture
- Browns nicely like butter does
- Promotes cookie spread
Downsides of using coconut oil:
- Unrefined oil will impart coconut flavor
- Cookies may spread thinner than desired
- Can solidify if stored at cool room temperature
Be sure to melt the coconut oil before using to incorporate it smoothly. Refined coconut oil retains its moisture and texture better than some other oils. It’s an excellent vegan option for chocolate chip cookies.
Shortening
Vegetable shortening is 100% fat derived from vegetable oils. The oils are hydrogenated to turn liquid oils into a solid at room temperature. Shortening is flavorless and great for baking. Use an equal amount of shortening in place of the butter.
Benefits of using shortening:
- Mimics butter’s texture perfectly
- Neutral in flavor
- Helps cookies hold their shape well
- Promotes browning
Downsides of using shortening:
- Contains controversial partially hydrogenated oils
- No buttery or rich flavor
- May leave a greasy mouthfeel
Overall, shortening makes an excellent substitute for butter in chocolate chip cookies. Be sure to use regular shortening, not butter-flavored. The cookies will turn out well-textured and tasty.
Apple Sauce
Surprisingly, unsweetened apple sauce is an effective butter replacement in chocolate chip cookies. The apple sauce adds moisture and binds ingredients together much like butter does. Use an equal amount of apple sauce in place of the butter.
Benefits of using apple sauce:
- Adds moisture and binding
- Provides subtle fruit flavor
- Allows cookies to spread
- Healthier than using oil
Downsides of using apple sauce:
- Higher moisture content may alter cookie texture
- No richness from fat content
- Fruit flavor may clash with chocolate chips
- Cookies may spread thinner than desired
Apple sauce chocolate chip cookies will be slightly cakier in texture. But they make a great option for anyone monitoring fat intake. Be sure to use unsweetened apple sauce for balanced flavor.
Yogurt
Plain yogurt is a healthy, tangy alternative to butter in chocolate chip cookies. thanks to its moisture and fat content. Substitute plain yogurt for butter measure-for-measure. Greek yogurt works well for its thicker consistency.
Benefits of using yogurt:
- Adds moisture and richness
- Imparts tangy flavor
- Healthy fat and protein
- Allows cookies to spread nicely
Downsides of using yogurt:
- No buttery or caramelized flavor
- May impart sourness if using regular yogurt
- Not suitable for vegan diets
- Higher moisture content may alter cookie texture
Overall, yogurt is an easy substitute for butter in chocolate chip cookies. Opt for thicker Greek yogurt if you can. And consider adding a touch of brown sugar to balance out the tang. Yogurt chocolate chip cookies bake up tender and delicious.
Banana
Mashed ripe banana can also do the trick as a butter replacement in chocolate chip cookies. Bananas contain moisture, binding power, and sweetness to mimic some of butter’s effects. Use about 3⁄4 mashed banana per 1 tablespoon of butter.
Benefits of using mashed banana:
- Provides moisture and binding
- Imparts sweetness
- Adds subtle fruit flavor
- Allows cookies to spread
Downsides of using mashed banana:
- Alters texture significantly
- Banana flavor may clash with chocolate
- Higher moisture content may lead to cakey cookies
- Cookies won’t brown as readily
If you don’t mind substantial changes to the traditional chocolate chip cookie texture and flavor, mashed banana can work in place of butter. You may want to add extra chocolate chips to balance the strong banana flavor.
Applesauce vs. Banana vs. Yogurt
| Substitute | Flavor Impact | Texture Impact | Moisture Content | Ease of Use |
|---|---|---|---|---|
| Applesauce | Mild fruitiness | More cake-like | High | Easy 1:1 swap |
| Banana | Strong banana | Very soft | Very high | Messy prep |
| Yogurt | Tangy, sour | Dense and chewy | Moderate | Easy 1:1 swap |
This table summarizes the key differences between applesauce, mashed banana, and yogurt when used in place of butter in chocolate chip cookies. Yogurt alters the original recipe the least, while banana has the most drastic impact on texture and flavor.
Best Butter Substitutes for Chocolate Chip Cookies
When considering the pros and cons of each option, here are the best substitutes for butter in chocolate chip cookies:
- Refined Coconut Oil – Mimics butter’s texture and browning with no flavor impact. The best option for crisp traditional cookies.
- Vegetable Oil – Imparts moisture for chewy cookies without strong off-flavors. Easy 1:1 swap.
- Yogurt – Provides moisture, fat, and tangy flavor. Greek yogurt works best to limit drastic texture changes.
- Applesauce – Binds ingredients well and adds moisture. Expect a more cakelike cookie.
- Margarine – Has a similar fat content to butter. Choose a high-quality margarine with minimal off-flavors.
In summary, coconut oil, vegetable oil, yogurt, applesauce, and margarine are suitable butter alternatives for chocolate chip cookies. Consider the differences in moisture, flavor impact, and texture before deciding on the best option for your needs.
How to Adjust Chocolate Chip Cookie Recipes When Omitting Butter
Making some adjustments to your cookie recipe can help counteract differences when using butter substitutes. Here are some tips:
- Reduce sugar slightly – About 1-2 tbsp less per 1/2 cup of butter. Helps balance moisture and sweetness.
- Add an extra egg yolk – Contributes needed fat and moisture that butter would provide.
- Increase leavener slightly – An extra 1/4 tsp baking powder per 1/2 cup butter can help cookies rise properly.
- Add a touch of vanilla – 1/2 tsp extra vanilla extract boosts flavor in the absence of butter’s richness.
- Use bread flour – The higher gluten content promotes chewiness to mimic butter’s tenderizing effect.
- Pull cookies early – Check doneness 1-2 minutes before the recipe states. Less time in the oven prevents over-browning or dryness.
Taste cookie dough along the way and adjust sweetener or flavors as needed. The moisture content and consistency of dough will vary depending on the butter substitute used.
How to Store Butterless Chocolate Chip Cookies
Chocolate chip cookies made without butter tend to stale faster than traditional recipes. Follow these storage tips to keep them fresh as long as possible:
- Store cookies in an airtight container at room temperature up to 3 days.
- For longer storage, freeze cookies up to 3 months. Thaw overnight in the fridge before serving.
- Use wax paper between layers of unfrosted cookies to prevent sticking.
- Keep cookies with moist ingredients like banana refrigerated and consume within 5 days.
- Avoid humidity which can cause quicker starch crystallization and hardening.
- Cook frozen dough immediately after thawing for best texture.
Enjoy your butter-free chocolate chip cookies within a few days for ultimate freshness and texture. Proper storage helps preserve moisture and softness.
Buttery Chocolate Chip Cookie Alternatives
If you want the traditional taste and texture of a buttery chocolate chip cookie, consider these alternatives:
- Reduce butter – Cut the butter amount in half rather than omitting completely.
- Use nut or seed butters – Try almond, cashew, or sunflower seed butter for plant-based fat.
- Blend oils and nut butters – Combine coconut oil with almond or peanut butter for ideal texture.
- Pick a different cookie – Some cookies like oatmeal are less reliant on the effects of butter.
- Enjoy butter in moderation – Have a small amount of regular chocolate chip cookies along with fruit or yogurt to balance the fat.
With some creativity, you can find an alternative that allows you to enjoy delicious chocolate chip cookies without the full amount of butter called for in traditional recipes.
Conclusion
With various oils, fruit purees, nut butters, and dairy products at your disposal, you can definitely bake up chocolate chip cookies without butter. While no substitute perfectly mimics the flavor and texture of butter, options like coconut oil, yogurt, applesauce, and vegetable oil each offer their own advantages. Adjusting other ingredients in the recipe also helps counteract the lack of butter. Just avoid over-baking, and enjoy your chocolate chip cookies within a few days before they stale. With the right substitutions and storage, you can create amazing butter-free chocolate chip cookies.