01
Avocado Oil
10.0best for cookies1 cup : 1 cup
Higher smoke point, great for high-heat cooking
10.0
olive oil substitute
in cookies.
In Cookies, Olive Oil controls spread and chewiness during baking. A substitute should deliver comparable fat so edges crisp while centers stay soft.
top substitutes
adjustment for this dish
Avocado oil swaps 1:1 by cup with identical cookie behavior to olive oil — same spread, same chew, same golden edges. Its neutral flavor lets vanilla and brown sugar shine, and the 520°F smoke point means no issues at the 375°F bake. Scoop, chill 45 minutes, drop on parchment.
02
Coconut Oil
10.0best for cookies1 cup : 1 cup
Adds slight coconut flavor, good for sauteing
10.0
adjustment for this dish
Coconut oil produces a crisper cookie because its saturated fat firms on cooling, reducing spread by 20% vs olive oil. Swap 1:1 by cup, chill to 65°F before creaming with sugar, and expect tender centers with snappier golden edges. Virgin adds tropical notes; refined stays neutral.
03
Hazelnut Oil
10.0best for cookies1 tbsp : 1 tbsp
Less nutty but works as finisher
10.0
adjustment for this dish
Hazelnut oil at 1 tbsp 1:1 partial swap brings a pronounced toasted flavor that pairs with brown sugar drop cookies. Rest the scooped dough 45 minutes at 35°F to let the aromatics bloom, then bake on parchment at 375°F for 10-12 minutes to set crisp edges with chewy centers.
show 16 more substitutes
04
Walnut Oil
10.01 tbsp : 1 tbsp
Good for dressings, less nutty
10.0
adjustment for this dish
Walnut oil (1 tbsp 1:1) shines in oatmeal or chocolate chip drops, adding depth that survives the 375°F bake. Its 320°F smoke point is safe because internal cookie temp holds at 200°F. Chill scoops on parchment before baking for golden edges and a tender middle.
05
Peanut Oil
10.01 cup : 1 cup
Neutral for frying, higher smoke point
10.0
adjustment for this dish
Peanut oil swaps 1:1 by cup with a very subtle roasted-nut finish that cream-and-sugar masks entirely unrefined grades. Refined peanut oil at a 450°F smoke point produces crisp edges that match olive oil cookies, and the neutral profile keeps the golden scoop stable on parchment.
06
Rice Bran Oil
10.01 cup : 1 cup
Clean neutral taste, popular in Asian cooking
10.0
07
Flaxseed Oil
10.01 tbsp : 1 tbsp
Good for dressings and drizzling
10.0
08
Sesame Oil
10.01 cup : 1 cup
Use light sesame for cooking, toasted to finish
10.0
09
Almond Oil
10.01 cup : 1 cup
Delicate nutty flavor, best for low-heat use
10.0
10
Pesto
10.01 tbsp : 1 tbsp
Mix with garlic and parmesan
10.0
11
Canola Oil
5.01 cup : 1 cup
Neutral flavor, works in any recipe
5.0
12
Margarine
6.71 cup : 3/4 cup
Use less, best for savory baking and cooking
6.7
13
Whipped Butter
6.71 cup : 1/2 cup
Use half volume; works for spreading and cooking
6.7
14
Grapeseed Oil
6.71 cup : 1 cup
Use light/refined for neutral high-heat use
6.7
15
Vegetable Oil
5.01 cup : 1 cup
Neutral flavor, best for baking and frying
5.0
16
Safflower Oil
5.01 cup : 1 cup
Very neutral flavor, good all-purpose oil
5.0
17
Corn Oil
5.01 cup : 1 cup
Neutral and affordable, good for frying
5.0
18
Sunflower Oil
5.01 cup : 1 cup
Adds flavor, best for dressings and low-heat use
5.0
19
Butter
4.01 tbsp : 1 tbsp
Use about 7/8 cup butter per cup oil; adds richness and dairy flavor, solidifies when cool so best in baking
4.0
technique for cookies
technique
Cookie dough with olive oil spreads 30% more than butter dough because oil is 100% fat with no water to steam up and lift the center. 5 oz each) on a parchment-lined tray for 45 minutes at 35°F before they hit the oven.
Cream the oil with sugar for only 90 seconds — extended creaming won't aerate like butter does, so it is wasted effort. Drop balls 3 inches apart on parchment and bake at 375°F for 10-12 minutes, pulling when edges are golden but centers look underdone; carryover sets them as they rest on a rack.
Unlike brownies where olive oil is emulsified into eggs for a chewy slab, cookie dough keeps oil as a loose coating on flour for crispy edges with a tender middle. Unlike cake batter, which is whisked smooth to trap air, cookie dough is handled briefly to keep the texture dense.
Unlike muffins, which bake in a tin that walls the batter in, cookies have nothing to hold them back from collapsing sideways.
pitfalls to avoid
watch out
Don't skip the 45-minute chill — warm dough spreads into flat, lacy shapes instead of domed cookies with tender centers.
watch out
Avoid creaming oil longer than 90 seconds — oil cannot aerate like butter, so extra cream just warms the dough and ruins spread.
watch out
Drop mounds 3 inches apart on parchment — closer spacing means edges fuse and golden color never develops on the sides.
watch out
Don't rest dough overnight in the fridge — oil doughs harden into a brick that cracks when you scoop after 12 hours.
watch out
Pull from the oven when centers look underbaked — carryover on the rack sets the crisp edges and keeps the middle chewy.