01
Ghee
10.0best for cookies1 tbsp : 1 tbsp
Clarified butter with high smoke point; nutty aroma, swaps 1:1 for frying and roasting
10.0
lard substitute
in cookies.
Lard affects both the spread and chew of cookies. A substitute that melts differently will change how the cookies bake.
top substitutes
02
Butter
8.0best for cookies1 cup : 7/8 cup
Adds dairy richness and salt; use 1:1 but expect softer pastry crusts since butter has more water
8.0
03
Beef Tallow Fat
7.5best for cookies1 cup : 1 cup
Similar saturated animal fat; excellent in pie crusts and frying, more beefy aroma
7.5
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04
Chicken Fat
7.51 cup : 1 cup
Schmaltz adds chicken flavor; great for roasting vegetables and biscuits, 1:1 swap
7.5
05
Shortening
6.71 cup : 7/8 cup
Swap 1:1 for frying and pastry; lard adds flakier texture to pie crusts but shortening is flavor-neutral
6.7
06
Coconut Oil
5.01 cup : 1 cup
Solid at room temp, dairy-free option for baking
5.0
07
Palm Oil
5.01 tbsp : 1 tbsp
Solid saturated fat; fries well at high heat, flavor-neutral but controversial sourcing
5.0
08
Duck Fat
5.01 cup : 1 cup
Rich savory flavor, excellent for roasting
5.0
09
Avocado Oil
5.01 cup : 1 cup
Neutral high smoke point, heart-healthy swap
5.0
10
Vegetable Oil
2.57/8 cup : 1 cup
Use slightly less, works for frying but not pastry
2.5