The best butter substitutes depend on what you're cooking

The substitute you choose depends on whether you're baking, frying, or spreading. Oil works in most baked goods and all stovetop cooking. Applesauce and mashed banana replace butter in cakes and quick breads but change the texture. Coconut oil mimics butter's solid state at room temperature, making it useful for pie crusts and biscuits. Yogurt and sour cream add moisture to brownies and muffins. Nut butters work in cookies and brownies but add their own flavor. For spreading, olive oil, avocado, or nut butters are practical choices.

Each substitute changes the final result slightly—sometimes the taste, sometimes the texture, sometimes both. Knowing which one to reach for saves you from dense cakes, greasy cookies, or pie crusts that don't flake. The sections below cover the most common swaps and when to use each one.

Key Takeaways

  • Oil works as a one-to-one replacement in most recipes, but use three-quarters cup oil for every cup of butter because oil has no water content.
  • Applesauce and mashed banana reduce fat and add moisture, making them best for cakes, brownies, and quick breads where a denser crumb is acceptable.
  • Coconut oil stays solid at room temperature like butter, so it works well for pie crusts, biscuits, and laminated doughs where flakiness matters.
  • Nut butters add protein and richness to cookies and brownies but will make them denser and add their own flavor.
  • For spreading on toast or bread, olive oil, mashed avocado, or almond butter are practical choices that don't require cooking adjustments.

Oil for most baking and all stovetop cooking

Oil is the most straightforward swap because it works in nearly every recipe. Use three-quarters cup of neutral oil (vegetable, canola, or light olive oil) for every cup of butter the recipe calls for. The reason: butter is about 80 percent fat and 15 percent water, while oil is 100 percent fat. Reducing the amount prevents your cake from becoming greasy or your cookies from spreading too thin.

Oil works best in cakes, brownies, muffins, quick breads, and anything you cook on the stovetop. It will not produce the same flaky layers as butter in pie crusts or biscuits because oil does not create the solid pockets that steam escapes from during baking. Your result will be tender but not flaky. For frying, sautéing, or roasting, oil is identical to using melted butter—use the same amount the recipe calls for.

Avoid olive oil in sweet baked goods unless the recipe specifically calls for it; the flavor can overpower delicate cakes. Save olive oil for savory baking like focaccia or herb breads, or for cooking on the stovetop.

Applesauce and mashed banana for cakes and brownies

Applesauce and mashed banana replace butter in cakes, brownies, and muffins at a one-to-one ratio. Use one cup of applesauce or mashed banana for every cup of butter. Both add moisture and natural sweetness, so reduce the sugar in the recipe by one-quarter cup to avoid an overly sweet result.

These substitutes produce a denser, moister crumb than butter does. Your cake will be more like a brownie in texture—which is fine for brownies themselves, but may disappoint if you wanted a light, fluffy layer cake. Applesauce is nearly flavorless, so it won't change the taste of your recipe. Mashed banana adds banana flavor, which works in chocolate cakes and spice cakes but not in vanilla or lemon ones.

Both work because they contain water and fiber that hold moisture in the batter. Bake at the same temperature and check for doneness a few minutes earlier than the recipe suggests, since the extra moisture can make the center seem underbaked when the edges are done.

Coconut oil for pie crusts and biscuits

Coconut oil is solid at room temperature, which makes it the closest substitute to butter for recipes where flakiness matters—pie crusts, biscuits, scones, and laminated doughs like croissants. Use it at a one-to-one ratio: one cup of coconut oil for every cup of butter. The oil must be solid when you mix it into the dough, so keep it cold and work quickly.

The technique is identical to making pie crust with butter: cut the cold coconut oil into small cubes, then work it into the flour with your fingertips or a pastry cutter until the mixture looks like coarse breadcrumbs. The small pockets of solid fat create steam during baking, which separates the layers and produces flakiness. Coconut oil produces a slightly more tender crust than butter because it has a lower melting point, but the difference is subtle.

Refined coconut oil has almost no coconut flavor and works in any recipe. Unrefined coconut oil tastes like coconut and should only be used in recipes where that flavor fits—tropical fruit pies, chocolate desserts, or savory Southeast Asian dishes. Check the label to see which type you have.

Yogurt and sour cream for moisture in brownies and muffins

Yogurt and sour cream add richness and moisture to brownies, muffins, and chocolate cakes. They work best when combined with another fat—use them to replace half the butter, then use oil for the other half. For example, if a recipe calls for one cup of butter, use one-half cup of yogurt or sour cream plus three-eighths cup of oil.

Both create a tender crumb and add a subtle tang that deepens chocolate flavor. Yogurt produces a slightly lighter result than sour cream because it contains less fat. Use plain, unsweetened yogurt or sour cream; flavored versions will throw off the sugar balance in your recipe. The acidity in both reacts with baking soda, so if your recipe uses baking soda, it will work well; if it uses only baking powder, the result may be slightly dense.

These substitutes work because they contain water and protein that trap air during mixing. Stir them in gently to avoid deflating the batter, and bake at the same temperature as the original recipe.

Nut butters for cookies and brownies

Almond butter, peanut butter, and other nut butters replace butter in cookies and brownies at a one-to-one ratio. One cup of nut butter replaces one cup of butter. The result will be denser and richer than the original recipe, with the flavor of the nut butter front and center. This works beautifully in chocolate chip cookies, brownies, and oatmeal cookies, where the nut flavor complements the other ingredients.

Nut butters contain both fat and protein, so they produce a chewier, denser cookie than butter alone. If you want a crispier cookie, add one-quarter teaspoon of baking soda to the dough to help it spread slightly more. Reduce the salt in the recipe by one-quarter teaspoon if you're using salted nut butter.

Nut butters do not work well in delicate cakes or pastries because the protein makes them tough. They also do not work in pie crusts or biscuits because they cannot create the flaky layers that solid fat does. Stick to cookies, brownies, and bar cookies where a dense, chewy texture is expected.

Spreads for toast and bread

For spreading on toast, bread, or crackers, you have several options that do not require cooking adjustments. Olive oil drizzled on warm toast with salt and pepper is a classic choice. Mashed avocado provides creaminess and healthy fat. Nut butters—almond, peanut, or cashew—offer protein and richness. Tahini (sesame seed butter) works on whole grain bread. Hummus is a savory option with protein.

None of these require you to change the bread or toast itself. Choose based on what flavors you like and what nutrition you're after. Olive oil and avocado are lighter; nut butters and tahini are heavier and more filling. All of them are shelf-stable or refrigerated, so check the label for storage instructions.

Frequently Asked Questions

Can I use oil in pie crust?

Oil will work in pie crust, but the result will be tender rather than flaky. Use three-quarters cup of oil for every cup of butter. If flakiness is important to you, coconut oil is a better choice because it stays solid at room temperature and creates the steam pockets that produce flaky layers.

What happens if I use applesauce in cookies?

Applesauce will make cookies cake-like and chewy rather than crispy. The extra moisture prevents them from spreading and browning the way butter does. Applesauce works better in brownies and bar cookies where a dense texture is expected.

Does coconut oil change the taste of my recipe?

Refined coconut oil has almost no flavor. Unrefined coconut oil tastes like coconut and will change the taste of your recipe. Check the label on your jar—refined oil is usually labeled "refined" or "expeller-pressed," while unrefined is labeled "virgin" or "extra virgin."

Can I mix different substitutes in one recipe?

Yes. Combining oil with applesauce or yogurt often produces better results than using either one alone. For example, use half oil and half applesauce in a cake to get moisture without making it too greasy. Start with half the butter amount in oil and half in your chosen wet ingredient, then adjust based on how the batter looks.

What if my baked good turns out too dry?

You likely used too much oil or not enough of a wet ingredient like applesauce or yogurt. Next time, reduce the oil slightly or add a wet ingredient. If you used applesauce or banana, make sure you reduced the sugar as instructed, since extra sugar can dry out baked goods.