Out of Ghee, one case
Ghee substitute for baking
6 options, ranked, with the exact amount
Use Butter
Same amount as the ghee
The best ghee substitutes for baking are butter (1:1 ratio), coconut oil (1:1 ratio), and vegetable shortening (1:1 ratio). Butter works best for most recipes, while coconut oil is ideal for vegan baking and shortening provides the most similar texture.
- Verdict —
- Works
- Best for —
- cookies
One casethe full ghee card
Every option, one card
Ranked| # | Substitute | Instead of ghee |
|---|---|---|
| 1 | Buttercookies | Same amountWorks |
| 2 | Coconut oilvegan baking | Same amount |
| 3 | Vegetable shorteningpie crusts | Same amount |
| 4 | Lardpie crusts | Same amount |
| 5 | Vegan buttervegan baking | Same amount |
| 6 | Olive oilquick breads | ¾ parts for every 1 partUse ¾ cup oil for 1 cup ghee |
Butter
similar taste and texture
The closest substitute with similar fat content and flavor
- Best for
- cookies, cakes, muffins, quick breads, pie crusts
- Temperature
- Room temperature for creaming
Provides the most similar texture and flavor to ghee in baking.
Coconut oil
neutral (refined) or coconut (unrefined)
Solid at room temperature, works well in most baking recipes
- Best for
- vegan baking, cookies, muffins, bars, granola
- Texture
- similar when solid
- Temperature
- Room temperature or slightly softened
Use refined coconut oil for neutral flavor, extra virgin for coconut taste.
Vegetable shortening
neutral taste, very similar texture
Provides similar texture and structure to ghee
- Best for
- pie crusts, biscuits, pastries, frosting
- Temperature
- Room temperature
Creates flaky texture similar to ghee, especially in pie crusts.
Lard
neutral taste, excellent texture
Traditional fat that works well in many baked goods
- Best for
- pie crusts, biscuits, pastries, traditional recipes
- Temperature
- Room temperature
Provides excellent flakiness and texture, especially in pie crusts.
Vegan butter
buttery · similar texture
Plant-based alternative that mimics butter's properties
- Best for
- vegan baking, cookies, cakes, frosting
- Temperature
- Room temperature
Choose high-fat varieties for best results.
Olive oil
fruity (extra virgin) or neutral (light)
Liquid fat that works in certain baked goods
- Best for
- quick breads, muffins, cakes, Mediterranean-style baking
- Texture
- different (liquid vs solid)
- Temperature
- Room temperature
Use extra virgin for flavor, light olive oil for neutral taste.
The longer answer
About this case
Baking with ghee can be tricky, especially when you need a substitute. While ghee adds a unique nutty flavor to baked goods, several alternatives can work just as well.
Notes on ghee
- For cookies, butter provides the best texture and flavor when substituting for ghee
- In pie crusts, use a combination of butter and shortening for optimal flakiness
- When using coconut oil, make sure it's at room temperature for proper creaming
- For vegan baking, refined coconut oil works better than extra virgin for neutral flavor
- In quick breads and muffins, you can often substitute oil for ghee with good results
- For laminated pastries, butter is the best substitute for ghee's layering properties
- When making frosting, butter or vegan butter work better than oil-based substitutes
- Cookies
- Use butter for best results. Cream butter with sugar until light and fluffy for proper texture.
- Cakes
- Butter works best for most cakes. For vegan cakes, use refined coconut oil or vegan butter.
- Pie crusts
- Use a combination of butter and shortening, or lard for the flakiest crust.
- Muffins
- Butter, coconut oil, or even olive oil can work well depending on the recipe.
- Breads
- Butter is preferred, but coconut oil or olive oil can work in quick breads.
- Pastries
- Butter is essential for laminated pastries. Shortening can work for simpler pastries.
- Frosting
- Use butter or vegan butter for best texture and stability.
Ghee-style chocolate chip cookies
Using butter instead of ghee creates classic chocolate chip cookies with good texture
Ingredients
- 1 cup butter (ghee substitute)
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 375°F (190°C)
- Cream butter with both sugars until light and fluffy (3-4 minutes)
- Beat in eggs one at a time, then vanilla
- In separate bowl, whisk flour, baking soda, and salt
- Gradually mix dry ingredients into wet ingredients
- Fold in chocolate chips
- Drop rounded tablespoons onto ungreased baking sheets
- Bake for 9-11 minutes until golden brown
- Cool on baking sheet for 2 minutes before transferring
Vegan ghee-style banana bread
Refined coconut oil provides a neutral flavor that works well in this vegan banana bread
Ingredients
- ½ cup refined coconut oil (ghee substitute)
- ¾ cup brown sugar
- 2 large eggs or flax eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C)
- Grease a 9x5 inch loaf pan
- Cream coconut oil with brown sugar until well combined
- Beat in eggs, vanilla, and mashed bananas
- In separate bowl, whisk flour, baking soda, and salt
- Gradually mix dry ingredients into wet ingredients
- Fold in walnuts if using
- Pour batter into prepared pan
- Bake for 60-65 minutes until toothpick comes out clean
- Cool in pan for 10 minutes before removing
Flaky pie crust (ghee substitute)
The combination of butter and shortening creates a flaky crust similar to ghee
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- ½ cup cold butter, cubed
- ½ cup cold vegetable shortening
- 6-8 tbsp ice water
Instructions
- Mix flour, salt, and sugar in a large bowl
- Cut in butter and shortening until mixture resembles coarse crumbs
- Add ice water 1 tablespoon at a time until dough comes together
- Divide dough in half and form into disks
- Wrap in plastic wrap and refrigerate for at least 1 hour
- Roll out on floured surface to desired size
- Transfer to pie plate and trim edges
- For pre-baked crust, bake at 425°F for 12-15 minutes
- If cookies are too flat, the butter may have been too warm. Use room temperature butter, not melted.
- If pie crust is tough, you may have overworked the dough. Mix just until it comes together.
- If cake is dense, make sure to cream the butter and sugar properly for 3-4 minutes.
- If muffins are dry, you may need to reduce baking time or check oven temperature.
- If frosting is too soft, refrigerate for 30 minutes before using or add more powdered sugar.
- Store baked goods with butter at room temperature for 2-3 days
- Baked goods with coconut oil can be stored at room temperature for 2-3 days
- Refrigerate baked goods with cream cheese or dairy fillings
- Freeze unbaked pie crusts for up to 3 months
- Store cookies in airtight containers to maintain freshness
Questions
10 questionsWhat's the best substitute for ghee in baking?
Butter is the best substitute for ghee in baking because it has similar fat content, texture, and flavor. Use a 1:1 ratio for most recipes.
Can I use coconut oil instead of ghee in baking?
Yes, coconut oil works well as a ghee substitute in baking. Use refined coconut oil for neutral flavor or extra virgin for a subtle coconut taste. Use a 1:1 ratio.
Can you substitute ghee for butter in baking?
Yes, you can substitute ghee for butter in baking using a 1:1 ratio. Ghee will add a nuttier flavor and may create a slightly different texture.
What can I substitute for ghee in cookies?
Butter is the best substitute for ghee in cookies. It provides the same creaming properties and texture. Use a 1:1 ratio and cream with sugar until light and fluffy.
Can I use vegetable shortening instead of ghee?
Yes, vegetable shortening can substitute for ghee in baking, especially in pie crusts and pastries. It provides similar texture and structure. Use a 1:1 ratio.
What's the best ghee substitute for pie crust?
For pie crusts, use a combination of butter and vegetable shortening, or lard. This provides the flakiness and texture that ghee would give. Use equal parts butter and shortening.
Can I substitute ghee for butter in cake?
Yes, you can substitute ghee for butter in cakes using a 1:1 ratio. Ghee will add a nuttier flavor and may make the cake slightly denser due to its higher fat content.
What's the best vegan substitute for ghee in baking?
Refined coconut oil is the best vegan substitute for ghee in baking. It has a similar texture when solid and provides good results in most baked goods. Use a 1:1 ratio.
Can I use olive oil instead of ghee in baking?
Yes, olive oil can work as a ghee substitute in certain baked goods like quick breads and muffins. Use ¾ cup olive oil for every 1 cup of ghee called for.
Does ghee make a difference in baking?
Ghee can make a difference in baking by adding a nutty, rich flavor and potentially affecting texture. However, butter or other substitutes can work just as well in most recipes.