What kind of butter substitute should I use in my cookies?

Question by sunflowerchild13: What kind of butter substitute should I use in my cookies?
One of my friends recently became lactose intollerant, and I want to bake her some cookies. I found a good recipe for peanut butter cookies, but it calls for butter. What would be the best alternative that is lactose free, but still tastes good?

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Answer by Sarah H

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  1. Ashley H says:

    I have a peanut butter cookie recipe that calls for no dairy.

    Easiest Ever Peanut Butter Cookies:

    1 cup peanut butter
    1 cup sugar
    1 egg
    1 teaspoon vanilla, optional.

    Combine all ingredients and drop by spoonful onto greased cookie sheet (size of drop will determine number of cookie). Lightly press the cookies down using a fork (with the traditional criss cross method). Bake at 350 for 7-9 minutes. Let cool on cookie sheet for a minute or two and then let cool completely on a cooling rack. You can change the cookies up by adding chocolate chips, nuts, dried fruits, etc. Flavored peanut butters make great cookies, too! Good luck!

  2. Jade says:

    My fam is italian.. we always use olive oil.. we dont bake normal cookies though.. just family recipes.. but just use veggie oil

  3. Chin Trole says:

    Use the product “I Can’t Beleive It’s Not Butter”, seriously if you think I’m joking type it in on google or something

    Btw…it tastes better than butter lol

  4. pilar says:

    earth balance, buttery vegan spread. very buttery like and no trans fat.

  5. Alyssa S says:

    brummel and brown its healthy and it tastes GREAT…you can find it at a local super market it should be in the dairy section, and trust me (from experience) the cookies taste realllly good after using the substitute

  6. jim b says:

    Sunflower — I suggest you use crisco I have been a professional baker for many years and I never used any thing but a good high ratio shortening in cookies. If you want the butter taste use some butter flavor. hope this helps you. jim b

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