Arielle Israel, a baking expert, recommends coconut oil and margarine as butter alternatives for cookies, as they behave like butter to some extent but may change the flavor of the recipe.
Margarine mimics butter in taste and texture, allowing for a 1:1 substitution. Cookies may be softer with less crispiness and richness. Light or low-fat margarine versions aren't suitable due to their high water content.
Coconut oil is another viable 1:1 substitution for butter in cookies, offering a distinct nutty flavor. With its solid consistency at room temperature, it can achieve a similar rise effect in dairy-free recipes like biscuits.
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