Okay, so I’ve been on this huge baking kick lately, trying to make everything from scratch. But my go-to recipes often call for coconut oil, and honestly, I’m not always a fan of that strong coconut flavor, you know?
So, I started messing around in the kitchen, trying to find good alternatives. I wanted something that wouldn’t totally change the texture or make my baked goods taste weird.
My Experimenting Process
First, I tried butter. I figured, it’s a classic for a reason, right? I just used the same amount of melted butter as the recipe called for coconut oil. And it worked pretty well! The cookies I made were a little more…dense, maybe? But still tasty.
Then, because I am me, I wanted to see what else, so I went with some olive oil. Now, I know what you’re thinking – olive oil in cookies? But I used a light, mild-tasting one. I was careful to make sure it wasn’t extra virgin, because the taste would take over everything. This one was a bit trickier. The batter was definitely runnier, and the final cookies were flatter and a bit…crispier. I think you have to be careful to look at the wet and dry ingredients, and maybe add a little bit more flour, but this is not a 1 to 1 swap.
I also played around with applesauce. Yeah, I know, it sounds weird, but I’d heard it could work as a fat replacement. I used unsweetened applesauce, again, same amount as the coconut oil. This one made the muffins I baked super moist! Almost too moist, if that’s even a thing. They were a little…gummy, maybe? But the flavor was good – no apple taste, surprisingly.
Next up, I tried mashed banana. It made sense in my brain at the time. Just used it 1 to 1 in a cupcake recipe, and the banana flavor was definitely there. So, it really depends on what you’re baking. If you want that banana flavor, great! If not, maybe skip this one.
The Results
- Butter: Good all-around substitute, might make things a bit denser.
- Olive Oil (light): Can work, but might make things flatter/crispier. Watch out for strong flavored olive oils.
- Applesauce: Adds a lot of moisture, can make things a little gummy.
- Mashed Banana: Adds banana flavor, so use it strategically.
So, yeah, that’s what I’ve figured out so far. It’s all about experimenting and seeing what works best for you and your recipe. Don’t be afraid to try things out! That’s half the fun of baking, right? Just, you know, maybe have a backup plan in case things go completely sideways. I’ve definitely had a few baking fails along the way!
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