Is there anything I can substitute for shortening in a recipe. I want to make cookies healthier?

Answer 1

butter.
it has less trans-fats and the cookies will taste sooooooooooooooo much better.

Answer 2

As far as cookies are concerned, the only thing you can use is a different type of fat, like butter. I would recommend butter anyway because it isn't full of hydrogenation or chemicals like shortening is. The fat in cookies is very important for the structure and the taste.

Now...in cakes, you can substitute applesauce for all of the fat!
Isn't that great? Substituting fat with applesauce with cookies will give cookies the wrong texture, but you could try it.

Answer 3

For the same cookie consistency, you can substitute butter (they will be a little crunchier generally). Using butter instead of shortening cuts the trans fats out. Don't use margarine either, all of them use trans fats (even though some say they don't) anything with partially hydrogenated oils contains trans fats.

Answer 4

Apple sauce works well in cakes and cookies. It makes the cookies soft and the taste doesn't change much. You can't exchange it completely, but 2/3 of the shortening can be replaced by the apple sauce.

Answer 5

Butter or Margerine is the easiest. But, you can always substitute fruit puree as well.

Shortening is hydroginated and of course, not the best food to injest. Bakers will prefer it in baking because it'll yield a slightly fluffier and higher cake.

Butter, IMHO, is the best substitute. Cookies will be crisper and cakes may be marginally denser, but, everything will taste richer.

Margerine, be careful. Sometimes matching Marg. cup for cup with shortening isn't the best idea. Occasionally Margerine can be slightly oilier, so I suggest putting in a little less than needed.

As for the fruit purees: Reducing fat will give baked goods a denser texture; to correct for this, try increasing the sugar in the recipe and/or beating the egg whites and folding them into the batter. Also try using a softer flour, like pastry or cake flour.

*applesauce (Applesauce can replace up to ¾ of the shortening in many recipes. Add with the liquid ingredients and reduce sugar in recipe if the applesauce is sweetened.) OR
*pureed prunes (Pureed prunes can replace up to ¾ of the shortening in many recipes; it works especially well with chocolate. Add with the liquid ingredients.) OR
*apple butter (Apple butter can replace up to ¾ of the shortening in many recipes, also reduce sugar in recipe if the apple butter is sweetened. Add with the liquid ingredients.) OR
*fruit-based fat substitutes (Especially good when baking with chocolate; add with the liquid ingredients. For best results, substitute only 3/4 of the fat with this.)OR
*ricotta cheese (This works well in many yeast breads that call for solid fat. Substitute measure for measure. For best results, substitute no more than 3/4 of the fat with this.) OR
*bananas (mashed) (Substitute measure for measure.) OR
*omit or reduce (In many recipes for quick breads, muffins, and cookies, you can reduce the amount of fat in the recipe by about a third without seriously compromising the quality.
*oil (Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe. Pie crusts made with oil aren't as flaky as those made with solid fat.)

Answer 6

Oil or butter..Will work fine..

Answer 7

canola oil

Answer 8

you can use butter or margarine or any butter substitute

Answer 9

I thik you can do vegtible oil .