Subbing Oil For Shortening/butter In Cookies

[TinaM]

I'd like to make some pumpkin cookies for dd and I. I dont have any kind of shortening or margarine in the house and I wont be making a trip to the health store til next week. We are gluten, soy, dairy, egg and a whole lotta other frees. I was hoping to find someone here who has subbed oil for shortening in cookie recipes with success? Thanks!

[TinaM]

I went searching on the internet about this and this is what i found.

Butter to Olive Oil Conversion Chart

Butter----Olive Oil

1 teaspoon----3/4 teaspoon

1 tablespoon----2 teaspoons

1/4 cup----3 tablespoons

1/3 cup----1/4 cup

1 cup----3/4 cups

Open Original Shared Link

[celiac-mommy]

I frequently use oil instead of butter. I start with a little lass oil than it calls for (butter) and add more if the dough/batter seems too dry. I don't usually use olive oil though because the taste is off. I made chocolate chip cookies last week with coconut oil and they were AMAZING!!

[TinaM]

I frequently use oil instead of butter. I start with a little lass oil than it calls for (butter) and add more if the dough/batter seems too dry. I don't usually use olive oil though because the taste is off. I made chocolate chip cookies last week with coconut oil and they were AMAZING!!

Thanks! Do you chill the dough before putting it on the baking sheet? It's been a few years since i've eaten a cookie and I'm anxious to try.

[celiac-mommy]

no, unless I'm rolling out a sugar cookie.

[Wenmin]

I never used it in a cookie recipe, but I substiute unsweetened applesauce in lots of cake mixes when baking. I do this for nutrition reasons and it makes the cake much more moist than regular margarine.

Wenmin

[ang1e0251]

Cookies need something firm so they will hold up. That will work in cakes but cookies need a little more M-mph. I would think that coconut oil would be excellant; better than a liquid oil.