Running out of butter mid-bake doesn’t have to spell disaster.
Whether you’re avoiding dairy, watching calories, or just experimenting in the kitchen, there are plenty of clever substitutes that work beautifully in biscuits and other baked goods.
These swaps deliver that same golden colour and melt-in-the-mouth texture, proving that brilliant baking doesn’t always depend on butter.
All information is provided for general informational purposes only.
Always check ingredient labels for allergens and adjust quantities to suit your recipe and dietary needs.
1. Coconut Oil
Solid at room temperature, coconut oil behaves almost exactly like butter in recipes, making it a doddle to measure and mix.
Use it in a 1:1 ratio and watch your biscuits turn out beautifully crisp with a subtle tropical whisper.
That hint of coconut flavour pairs brilliantly with chocolate, oats, or anything with a bit of sweetness.
If you're after a neutral taste, refined coconut oil does the trick without any coconutty vibes.
Plus, it's plant-based and packed with medium-chain triglycerides, which some reckon are easier to digest than other fats.
2. Vegetable Oil
When you need something utterly fuss-free, vegetable oil steps up without a fuss.
It's flavourless, affordable, and already hanging about in most kitchen cupboards.
Because it's liquid, you'll want to use about three-quarters the amount of butter called for – so if a recipe wants 100g butter, go for roughly 75ml oil.
This keeps your batter from turning into a greasy puddle.
Vegetable oil works wonders in muffins, cakes, and softer biscuits, giving them a lovely moist crumb.
Just don't expect the same flaky layers you'd get from solid fats in pastries.
3. Olive Oil
Rich, fruity, and packed with heart-healthy monounsaturated fats, olive oil brings a Mediterranean flair to your baking.
It's brilliant in savoury biscuits, scones, or anything with herbs and cheese.
Swap it in at a 3:4 ratio – 75ml olive oil for every 100g butter – and you'll notice a slightly denser, moister texture.
Extra virgin olive oil has a stronger flavour, so save that for recipes where a bit of peppery richness won't go amiss.
For sweeter bakes, stick to light or refined olive oil to keep things subtle and smooth.
4. Applesauce (Unsweetened)
Looking to slash fat and calories without sacrificing moisture?
Applesauce is your new best mate. It adds natural sweetness and keeps cakes and muffins delightfully soft and tender.
Replace half the butter with unsweetened applesauce to strike a balance between richness and lightness.
Going all in can make your bakes a bit dense or gummy, so tread carefully.
This swap works a treat in quick breads, brownies, and spiced biscuits where a hint of apple flavour blends right in.
Just make sure it's unsweetened, or you'll end up with overly sugary results.
5. Greek Yoghurt
Creamy, tangy, and surprisingly versatile, Greek yoghurt swoops in to add moisture and a gentle zing to your bakes.
Full-fat versions work best, mimicking butter's richness without the dairy overload.
Use it in a 1:1 ratio for butter, and you'll notice a softer, almost cake-like texture in biscuits and muffins.
The slight tang pairs beautifully with berries, citrus, or vanilla.
Greek yoghurt also sneaks in extra protein, which is a nice bonus if you're after a bit more nutritional oomph.
Just avoid low-fat versions – they can make things too watery and sad.
6. Mashed Banana
Got a couple of spotty bananas lurking on the counter? Brilliant – mash them up and swap them for butter in a 1:1 ratio.
They'll bring natural sweetness, moisture, and a soft, tender crumb to your bakes.
Banana flavour shines through, so this works best in muffins, pancakes, quick breads, and anything chocolate.
The riper the banana, the sweeter and more intense the taste.
Keep in mind that banana can make baked goods a bit denser and darker, but that's all part of the charm.
Plus, you're sneaking in potassium and fibre – bonus points all round.
7. Pumpkin Puree
Autumn in a tin, pumpkin puree is a sneaky little swap that keeps bakes moist and adds a subtle earthy sweetness.
Use it in a 1:1 ratio for butter, and you'll cut fat while boosting fibre and vitamin A.
It works brilliantly in spiced biscuits, muffins, and quick breads, especially when cinnamon, nutmeg, or ginger are involved.
The flavour is mild enough not to overpower, but it does lend a lovely golden hue.
Make sure you're using pure pumpkin puree, not the spiced pie filling, or your bakes will taste like dessert soup.
8. Margarine (Non-Dairy If Needed)
Margarine was practically invented to mimic butter, so it's no surprise it swaps in seamlessly at a 1:1 ratio.
It spreads, melts, and bakes just like the real deal, making it a reliable go-to.
Because it's made from vegetable oils, it's naturally dairy-free, though some brands sneak in milk solids, so check labels if that matters.
Flavour-wise, it's pretty neutral, though it lacks butter's rich, creamy depth.
Margarine is highly processed, so it's not exactly a health hero, but it's handy in a pinch and won't mess with your recipe's structure.
9. Avocado Puree
Creamy, mild, and loaded with healthy fats, mashed avocado is a trendy swap that works surprisingly well in baking.
Use it in a 1:1 ratio for butter, and you'll get a rich, fudgy texture without the dairy.
It's brilliant in chocolate brownies, cakes, and biscuits where the green tint won't raise eyebrows.
The flavour is subtle enough to disappear behind cocoa or spices.
Avocado also brings fibre, potassium, and heart-friendly monounsaturated fats to the table.
Just make sure it's properly mashed and smooth, or you'll end up with lumpy surprises in your batter.
10. Nut Butters
Peanut, almond, or cashew butter brings a rich, nutty depth that butter simply can't match.
Swap it in at a 1:1 ratio, and you'll end up with dense, flavourful bakes that feel indulgent and satisfying.
This works brilliantly in cookies, brownies, and energy bars where a bit of nuttiness is welcome.
Just keep in mind that nut butters can be quite heavy, so your biscuits might turn out chewier and more compact.
Go for natural, unsweetened versions without added oils or sugars for the cleanest swap.
Plus, you're sneaking in protein and healthy fats – always a win.
