01
2% Milkfat Milk
10.0best for cookies1 cup : 1 cup
Barely noticeable difference; 1:1 swap in any recipe, slightly more body in sauces
10.0
1% fat milk substitute
in cookies.
Cookies use 1% Fat Milk sparingly to hydrate dry ingredients and contribute to browning. The small amount of fat helps with spread and texture.
top substitutes
02
Skim Milk
10.0best for cookies1 cup : 1 cup
Thinner body and less richness; add a pat of butter to cream soups to compensate for lost fat
10.0
03
Whole Milk
10.0best for cookies1 cup : 1 cup
Slightly richer mouthfeel; no recipe adjustment needed, just expect a bit more creaminess in sauces
10.0
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04
Soy Milk
6.71 cup : 1 cup
Plant-based with mild bean flavor; froths less, so whisk vigorously for lattes and hot cocoa
6.7