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Best Substitutes for Butter

Out of butter, dairy-free, or just want a healthier swap? Here are four ranked substitutes with exact ratios.
Photo by Fatih Doğrul on Pexels

  1. #1

    Neutral vegetable oil — Use ¾ the amount of butter called for

    Best for: Quick breads, muffins, brownies

    Adds moisture but no structure, best in recipes that don't rely on butter for a flaky or creamed texture.

  2. #2

    Unsweetened applesauce — Use half the amount, plus a little extra flour if the batter seems too wet

    Best for: Lower-fat baking

    Cuts fat and calories significantly but changes texture, denser, moister, less rich.

  3. #3

    Coconut oil, solid — 1:1

    Best for: Dairy-free baking, pie crusts

    Behaves similarly to butter when solid and cold, including in flaky doughs; adds a mild coconut flavor.

  4. #4

    Vegan butter or margarine — 1:1

    Best for: Dairy-free baking that needs butter's exact texture

    The closest 1:1 substitute across the board, since it's specifically formulated to mimic butter's behavior.

For pie crusts and laminated doughs (croissants, puff pastry), stick with a solid fat that stays firm when cold, coconut oil or vegan butter, not liquid oil. For quick breads and most cookies and cakes, oil or applesauce substitutes work fine since those recipes don't depend on butter staying solid for their structure.

FAQ

Can I substitute oil for butter in cookies?

You can, but expect a flatter, denser, chewier cookie rather than the light, slightly cakey texture creamed butter and sugar produces, oil doesn't trap air the way solid butter does when creamed.

Which butter substitute is best for a dairy allergy?

A dedicated vegan butter or margarine formulated to replace real butter is the most reliable choice, since it's engineered to match butter's fat content and melting behavior far more closely than oil or applesauce.