9 Best Substitutes for Butter in Baking and Cooking

You pull out the recipe card and see "1 cup butter" at the top. The butter dish sits empty in the fridge.

Butter adds richness, helps baked goods rise, and creates structure through fat. The swap you pick depends on whether you're baking, sautéing, or spreading.

9 Smart Butter Swaps When You're Out

These options cover everything from quick weeknight cooking to holiday baking. Some match butter's richness closely, others shift the flavor or texture in ways that still work.

1 - Margarine

Margarine spreads like butter and holds its shape in dough. It melts at a similar temperature, so cookies and pie crusts turn out close to the original.

The flavor runs less creamy, with a slight oily aftertaste in some brands. Use it cup for cup in most recipes.

If you're also out of margarine, swaps when Margarine runs out covers plant-based options that melt cleanly. Pick versions without trans fats for healthier results.

Skip if: you need the caramelized, nutty notes butter brings to browned sauces or finishing touches.

2 - Coconut Oil

Coconut oil solidifies at room temperature, making it a close match for butter in baking. It adds a faint coconut sweetness that works in cakes, muffins, and granola.

Use three-quarters of a cup for every cup of butter. Melt it if the recipe calls for melted butter, or cream it with sugar if the recipe starts with softened butter.

If you're short on coconut oil too, Coconut Oil substitutes ranked lists neutral oils that won't add tropical flavor. The coconut taste fades during baking but stays noticeable in no-bake recipes.

3 - Olive Oil

Olive oil stays liquid at room temperature, so it won't cream with sugar or create flaky layers. It works best in savory cooking-roasting vegetables, pan-frying proteins, or finishing pasta.

Use three-quarters of a cup for every cup of butter. The fruity, peppery flavor comes through, so stick to recipes where that profile fits.

Don't have olive oil either? When looking for swaps when Olive Oil runs out, pick based on heat tolerance and flavor neutrality. Avoid using it in delicate baked goods like shortbread or pie crusts.

Skip if: the recipe depends on solid fat for structure or if you want a neutral taste.

4 - Ghee (Clarified Butter)

Ghee is butter with the milk solids removed. It has a higher smoke point than regular butter, making it ideal for high-heat sautéing and frying.

The nutty, toasted flavor works in Indian dishes, roasted vegetables, and scrambled eggs. Use it cup for cup in place of butter.

Here's what to know:

• Smoke point - Ghee handles heat up to 485°F without burning.
• Flavor shift - The nuttiness intensifies during cooking.
• Dairy content - Trace amounts of lactose remain, so it's not fully dairy-free.
• Storage - Keeps at room temperature for months without spoiling.

If you're also out of ghee, what to use for Butter covers both dairy and plant-based picks that handle high heat. It stays solid when chilled but melts faster than regular butter.

Skip if: you need a completely dairy-free option.

5 - Applesauce (unsweetened)

Use	Ratio	Notes
Muffins and quick breads	½ cup per 1 cup butter	Keeps batter moist, reduces fat
Brownies and cakes	½ cup per 1 cup butter	Denser texture, slightly gummy
Cookies	Not recommended	Won't spread or crisp properly

Applesauce replaces fat with moisture, making muffins and quick breads tender without the richness of butter. The natural pectin in apples helps bind the batter.

Use half a cup of unsweetened applesauce for every cup of butter. Baked goods come out softer and slightly denser, with a hint of apple sweetness.

Skip if: you're making cookies or pastries that need fat for spread and crispness.

6 - Greek Yogurt

Greek yogurt adds tang and moisture to baked goods without the fat. It works best in recipes where a slight acidity enhances the flavor-think lemon muffins, coffee cake, or pancakes.

Use half a cup of Greek yogurt for every cup of butter. The batter will be thicker, and the final texture turns out moist but slightly denser.

Quick specs:

• Texture trade-off - Less flakiness, more tenderness.
• Flavor shift - Adds a mild tang that balances sweetness.

If you're also out of Greek yogurt, Greek Yogurt substitutes ranked covers other tangy dairy swaps that add moisture. Don't use it for frying or high-heat cooking-it splits and curdles.

Skip if: you need a neutral flavor or if the recipe requires solid fat.

7 - Avocado

Avocado mashes into a creamy consistency that mimics butter's richness in baking. It adds moisture and a subtle nutty flavor that works in chocolate-based recipes.

Use an equal amount of mashed avocado in place of butter. The fat content is similar, so the texture stays close to the original.

The essentials:

• Color - Expect a slight green tint in lighter batters.
• Flavor - Mild and slightly grassy; cocoa masks it well.
• Texture - Produces a dense, fudgy crumb.
• Prep - Mash until smooth to avoid lumps.

Skip if: the recipe needs a neutral color or if you're making delicate pastries.

8 - Vegetable Shortening

Shortening creates flaky, tender pie crusts and biscuits because it coats flour proteins without adding moisture. It stays solid at room temperature, making it easy to cut into dough.

Use an equal amount in place of butter. The texture comes out lighter and more crumbly, but the flavor runs flat-shortening adds no richness or depth.

Key details:

• Flakiness - Produces the flakiest pie crusts and biscuits.
• Flavor - Completely neutral; needs salt or spices to compensate.

If you're short on shortening too, easy Shortening swaps that work lists fats that handle high heat and produce similar flakiness. It's fully hydrogenated, so it keeps longer than butter without refrigeration.

Skip if: you want rich, buttery flavor or if you're avoiding processed fats.

9 - Nut Butters (e.g. almond or cashew)

Nut butters add richness and a thick, dense texture to baked goods. They work in brownies, energy bars, and quick breads where a nutty flavor fits the profile.

Use three-quarters of a cup for every cup of butter. The flavor comes through strong, so pick a nut butter that complements the other ingredients.

What to expect:

• Thickness - Batter turns denser and heavier.
• Flavor - Almond and cashew add sweetness; peanut brings a bold, roasted note.
• Spread - Cookies won't spread as much; expect a cakey texture.

If you're also out of nut butters, quick Butter replacements to try covers both plant-based and dairy options that match fat content. Avoid using them in delicate pastries or recipes where a neutral flavor is critical.

Skip if: you have nut allergies or need a light, airy texture.

Making Butter Substitutes Work

The right swap depends on what you're making. For baking, stick to solid fats like margarine or shortening; for cooking, oils like olive or coconut work fine.

Start with margarine if you want the closest match to butter's texture. For lower-fat options, try applesauce or Greek yogurt in baked goods where moisture matters more than richness.

• Closest match - Margarine for structure and texture
• Easiest grab - Olive oil for cooking
• Dairy-free option - Coconut oil for baking