A common nondairy ingredient to use in cookie recipes in place of butter is shortening. It will change the texture of the cookie, usually cookies with shortening will be a little chewier than cookies with butter.
A non-dairy product has no dairy products in it: milk, cream, cheese, butter, etc.
Yes, butter can generally be substituted for shortening in a recipe, but keep in mind that it may affect the texture and flavor of the final product.
In cooking butter can be used for vegetable oil, but it cannot be substituted in baking.
No, peanut butter is not a diary product so cannot be substituted for Crisco, margarine, or butter.
= Butter, Substitutes = Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.
Yes, butter can generally be used as a substitute for shortening in baking recipes, but it may affect the texture and flavor of the final product.
Applesauce is substituted in baking for the oil that the recipe calls for.
The "Can't Believe It's Not Butter" website says that you can use any of their products that contain at least 60% fat in baking recipes, which would include cookies. But the site does not specify which of their products (tubs or sticks) contain 60% fat, so you will need to read the product label carefully.
To substitute oil for butter in a baking recipe, use 3/4 cup of oil for every 1 cup of butter called for in the recipe. Be aware that this substitution may affect the texture and flavor of the final product.
Butter!
butter
If you can make the switch, 1/2 cup for 8 ounces. Some things have to be butter to make the finished product.