Baking without butter? Don’t panic! Whether you’re dealing with dietary restrictions, empty fridges, or simply want healthier options, plenty of substitutes can save your cookies and cakes.
These alternatives not only replace butter’s moisture and fat content but often add unique flavors and nutritional benefits to your treats. Ready to transform your baking game with ingredients you might already have in your kitchen?
1. Coconut Oil
Holy tropical miracle! Coconut oil solidifies at room temperature just like butter, making it the chameleon of butter substitutes. Use it in a 1:1 ratio for cookies, cakes, and even pie crusts.
The slight coconut flavor works wonders in chocolate chip cookies and brownies, creating an exotic twist on classic treats. For neutral flavor, grab refined coconut oil instead.
2. Greek Yogurt
Tangy, protein-packed, and surprisingly versatile! Greek yogurt slashes fat content while keeping your muffins and quick breads gloriously moist. Substitute ¾ cup for every cup of butter when you’re aiming for healthier treats.
The secret? Choose full-fat versions for the creamiest results. That extra protein creates structure in your bakes, particularly helpful when making tender coffee cakes or banana bread.
3. Applesauce
Grandma’s secret weapon for Depression-era baking still rocks today! Unsweetened applesauce creates incredibly moist cakes and muffins while slashing fat and calories.
Replace butter with equal amounts of this fruity miracle worker. Your chocolate cake will never reveal the switch, but you might notice a slight apple undertone in more delicate flavors.
4. Avocado
Green, creamy, and secretly phenomenal in brownies! Mashed ripe avocado replaces butter with heart-healthy fats that’ll make cardiologists cheer. The neutral flavor disappears in chocolate recipes, leaving only rich, velvety texture behind.
Smash it completely smooth—nobody wants guacamole chunks in their chocolate cupcakes! Use equal amounts as butter, but reduce your oven temperature by 25°F since avocados can brown faster.
5. Nut Butters
Almond butter cookies will make your regular ones seem boring! Peanut, almond, or cashew butter brings protein-packed richness to cookies, brownies, and even some cakes. Their natural oils mimic butter’s fat content while adding nutty complexity.
Chunky or smooth? Both work, though smooth creates more consistent texture. Try almond butter in shortbread, cashew butter in blondies, or peanut butter in—well, everything.
6. Mashed Bananas
Spotted bananas aren’t trash—they’re baking gold! Those overripe bananas lounging on your counter replace butter beautifully in quick breads, muffins, and pancakes.
The riper, the better—look for banana skins with more brown than yellow. Their high moisture content creates tender crumb structures that stay fresh for days. Use ¾ cup mashed banana per cup of butter. Banana flavor comes through clearly, so embrace it rather than fighting it.
7. Olive Oil
Mediterranean bakers have been skipping butter for centuries! Extra virgin olive oil creates incredibly moist cakes with complex flavor profiles butter can’t touch. Its fruity, sometimes peppery notes shine in lemon, herb, or chocolate bakes.
Light olive oils work best for sweet treats, while robust varieties complement savory baked goods like herb biscuits. The conversion is simple: ¾ cup olive oil replaces 1 cup of butter, saving you from conversion math headaches.
8. Pumpkin Purée
Fall’s favorite flavor works year-round magic! Canned pumpkin purée (not pie filling) creates ultra-moist chocolate cakes, muffins, and quick breads while slashing fat. Its subtle earthy sweetness pairs beautifully with warm spices and chocolate.
Substitute equal amounts for butter in recipes where moisture shines. The natural fiber in pumpkin creates structure without toughness—science at its most delicious.
9. Silken Tofu
Ninja-level baking substitute alert! Silken tofu blends into creamy oblivion, replacing butter in everything from cookies to cakes without announcing its protein-packed presence. Purée until absolutely smooth for best results.
The neutral flavor disappears completely in chocolate or strongly-flavored bakes. Use ½ cup puréed silken tofu plus ¼ cup oil to replace each cup of butter for the perfect moisture-fat balance.
10. Vegetable Shortening
Grandma’s pie crust secret wasn’t just technique—it was shortening! This solid fat creates phenomenally flaky pastries and cookies with clean, neutral flavor. Unlike butter, it contains no water, resulting in extra-crisp cookies that hold their shape perfectly.
Use it 1:1 for butter in recipes where texture matters most. Modern shortenings have eliminated trans fats, making them healthier options than their predecessors.
11. Prune Purée
Not just for grandparents anymore! Puréed prunes create mind-blowingly moist chocolate cakes and brownies while slashing fat and adding fiber. Their natural sweetness even lets you reduce sugar.
Replace butter in a 1:1 ratio in chocolate recipes where the dark color won’t be noticed. The secret weapon of health-conscious bakers, prune purée binds ingredients while adding caramel-like complexity. Its moisture-retaining properties keep baked goods fresh for days longer.
12. Mashed Sweet Potato
Orange-hued miracle worker! Roasted and mashed sweet potatoes create incredibly moist cakes and muffins while adding natural sweetness and nutrients. Their creamy texture and subtle flavor work beautifully in spiced bakes.
Roast rather than boil for concentrated flavor and less moisture. Use ¾ cup mashed sweet potato to replace each cup of butter, adding a tablespoon of oil if the batter seems too dry. Beyond pumpkin spice season, sweet potatoes add gorgeous color to breads and cakes.
13. Tahini
Sesame superstar! This Middle Eastern paste creates cookies and brownies with complex nutty undertones and surprisingly buttery texture. The roasted sesame flavor adds sophisticated depth to chocolate treats and spiced cookies.
Stir well before measuring—tahini naturally separates. Use ¾ cup to replace each cup of butter, adding a splash of milk if the batter seems too thick. Try it in chocolate chip cookies for a mind-blowing upgrade to the classic!
14. Vegetable Oil
Pantry staple to the rescue! Neutral oils like canola, grapeseed, or sunflower create incredibly moist cakes and quick breads without competing flavors. Their liquid state creates tender crumbs that stay fresh longer than butter-based treats.
The magic ratio: ¾ cup oil replaces 1 cup butter. Best for recipes where butter is melted anyway, like brownies, quick breads, and some cookies.
15. Ricotta Cheese
Italian grandmothers’ secret weapon! Creamy ricotta creates tender, moist cakes and cookies while adding protein and calcium. Its subtle milky sweetness enhances vanilla and almond flavors beautifully.
Drain very wet ricotta before measuring. Replace butter with equal amounts in cakes, muffins, and cookies where a tender crumb is desired. The tiny curds create pockets of moisture throughout your bakes.