Substitution guide
How to Substitute Coconut Oil for Butter
Use coconut oil as a butter substitute when a recipe needs a solid fat and can tolerate less dairy flavor.
Reviewed 2026-09-09
Quick answer
Use refined coconut oil when you want a close butter substitute in cookies, bars, brownies, quick breads, and simple cakes. It behaves like a solid fat but does not add butter flavor or milk solids.
Use this amount
1 tbsp
for 1 tbsp Butter
Approx. 14 g
Why it works
Coconut oil behaves similarly to butter in many batters and doughs, especially when you want a solid fat with a clean melt.
Best Uses
Recipe Context
- Best for cookies, bars, brownies, quick breads, and stirred cakes.
- Avoid for buttercream, flaky pastry, and recipes that rely on creaming butter for lift.
Troubleshooting
- Use refined coconut oil for neutral flavor.
- Match the recipe texture: softened, melted, or chilled fat changes the result.
Not Ideal For
Common Questions
Should coconut oil be melted first?
Follow the butter state in the recipe. Melted fat and softened fat behave differently.
Will coconut oil make cookies crisp?
It can, but cookies may spread and brown differently than butter-based dough.
Source Notes
This page is reviewed against BakeSmartly's measurement model and external substitution references. Source links are used for verification, not copied as replacement text.
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