There is nothing quite so wonderful as a fragrant, buttery cookie, still warm from the oven. It's a thing of beauty, a delectable treat - unless you cannot have dairy. For the dairy-sensitive or allergic, butter is a contraband substance.
Cookies and other baked goods - such as squares or brownies - rely on fats that are solid at room temperature - like butter, or certain margarines - to obtain the proper taste and texture. For those who are unable to eat dairy, coconut oil is a perfect substitute for butter in baked goods.
Coconut oil - despite the name - is solid at room temperature and is sold in a jar. It can be substituted for butter on a 1:1 ratio, which makes it an easy, non-dairy recipe adaptation.
Tips For Substituting Coconut Oil For Butter
1) Substitute coconut oil 1:1 with butter or margarine.
2) If the recipe calls for salted butter, add a little extra salt when substituting coconut oil. I find a good ratio is 1/8 teaspoon of salt per 1/2 cup salted butter substitution.
3) If you do not like a strong coconut flavour, try refined coconut oil. Refined coconut oil has a much milder taste than unrefined; I have also used "aroma free" coconut oil with success.
4) Depending on the temperature of your kitchen, coconut oil might need to be softened slightly. In the winter, my kitchen is quite cold, and I sometimes soften my coconut oil by microwaving for 5-10 seconds.
5) To measure, scoop coconut oil into a dry-measure cup, and pack down to avoid air pockets, much as you would for measuring peanut butter.