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Discussion Starter #1
<p>Do you have a favorite?  I use Earth Balance and sometimes Flieshman's Light (sticks)...We're making Christmas cookies and I want them to turn out really good.  Last time I made chocolate chip cookies with EB, they were kind of....bland.  Any ideas?</p>
 

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<p>coconut oil. A little pricey, but in most sweets the taste is great, and the texture is as nice as butter</p>
 
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Discussion Starter #4
<p>The oil...do you sub cup for cup? </p>
 

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<p>We use earth balance, but increase the other types of favors (vanilla, or use sucanant or other really high quality flavorful sweetener).</p>
 

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<p>Spectrum palm shortening. Cup for cup, it's great. And it has a really mild flavor. </p>
 

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<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Sneezykids</strong> <a href="/community/forum/thread/1285233/your-favorite-dairy-free-butter-substitute-for-baking#post_16113664"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border-bottom:0px solid;border-left:0px solid;border-top:0px solid;border-right:0px solid;"></a><br><br><p>The oil...do you sub cup for cup? </p>
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<p><br><br>
 That's how I do it, same with the shortening. I've made rolls and peanut butter cookies with the coconut oil and shortening, I'm planning on attempting sugar cookies this weekend. :)</p>
 

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I think the Earth Balance turns out really well. Is it your recipe? Overmixing always makes cookies bland.
 

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Discussion Starter #9
<p>Thanks everyone.  I'm also making sugar cookies, cutouts. </p>
<p>I usually have luck with the EB.  I think I added a bit of extra flour, I vaguely remember the dough looking too wet.  That is probably what happened...LOL...</p>
 

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I've done that before! This is the recipe I use. To the letter but replacing earth balance soy free for the butter and ghiradelli semisweet chips. It's absolutely the best cookies ever. <a href="http://www.nytimes.com/2008/07/09/dining/091crex.html" target="_blank">http://www.nytimes.com/2008/07/09/dining/091crex.html</a>
 

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<p>i use straight up olive oil, and generally don't use as much fat as is called for. sometimes i will mix olive and applesauce, or blend olive and coconut oil. personally i find too much coconut oil to be overwhelming.</p>
 

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<p>Try Melt Buttery Spread.  It works great - no flat cookies - and it is made from healthy oils.  They have a website <a href="http://www.meltbutteryspread.com" target="_blank">www.meltbutteryspread.com</a> that shows where you can purchase it.</p>
 

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<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Splatt</strong> <a href="/community/forum/thread/1285233/your-favorite-dairy-free-butter-substitute-for-baking#post_16120739"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a><br><br><p>Try Melt Buttery Spread.  It works great - no flat cookies - and it is made from healthy oils.  They have a website <a href="http://www.meltbutteryspread.com" target="_blank">www.meltbutteryspread.com</a> that shows where you can purchase it.</p>
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<br><br><p>I am thinking this is a spam posting actually... One post only so far, including link. Person joined at 12:11 and posted at 12:15... Sad that they came to a thread about dairy-free butter, on an ALLERGY forum, and posted a link to a dairy-containing product. Okay, not only a dairy product, but dairy, soy & tree nut as well! Maybe I'm over-reacting, but this REALLY irritates me. <img alt="banghead.gif" src="http://files.mothering.com/images/smilies/banghead.gif" style="border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;"></p>
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<p>Also, IMO, "healthy" and "soy" do not overlap. </p>
 

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<p><strong>The Best Life</strong> spread! Love it!</p>
 

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<p>We use Spectrum palm shortening cup for cup in baking as well. I think the coconut oil one for one often doesn't work for baking, in the things I've tried, at least not without changing other ingredients.</p>
 
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