The Best Shortening Substitutes

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Out of shortening and need a quick fix? Whether you’re baking cookies, frying, or making flaky pie crusts, there are several easy and effective shortening substitutes that can save the day. In this guide, you’ll discover the best shortening alternatives—based on taste, texture, and performance—so you can keep cooking without missing a beat.

Whether you’re looking for a healthier option, need to accommodate dietary restrictions, or just want to experiment with new flavors, there’s a substitute for you. 

Why Shortening — and Shortening Substitutes — are Necessary

Shortening isn’t just fat, it gives certain qualities to baked goods. Here are some reasons why shortening is needed:

• It creates flakiness in pie crusts and pastries because it creates layers when the fat particles melt during baking.
• Shortening has a neutral flavor so it doesn’t overpower the taste of the final product. 
• It has a higher melting point than other fats so it helps baked goods, such as cookies and cakes, retain their moisture.
• Shortening coats the flour particles more effectively than butter, which makes the dough easier to handle and less likely to become tough.

Nutritional Considerations

Shortening is 100% fat and contains trans fats, which can contribute to heart disease. Many substitutes offer healthier fats, essential nutrients, and even fiber. Here’s what I found when swapping shortening for healthier alternatives. 

Best Shortening Substitute

Always remember that using a shortening substitute may change a recipe’s texture, flavor or consistency. Having the exact ingredient a recipe calls for is ideal, but it’s not always possible due to allergies, dietary restrictions or not having it on hand. In these cases, these options are great choices.

Butter

Butter is usually used because it has more flavor than shortening. It can be used as a one-for-one shortening substitute in biscuits, pie crusts, cookies and quick breads. However, since butter contains about 80% fat and 20% moisture, it can slightly alter the texture of baked goods. So, if you prefer a more tender and bread-like texture, butter is a great swap.

• Nutritional Benefits: It contains fat-soluble vitamins such as vitamin A, vitamin K and carotene, though it has low mineral content other than calcium, magnesium and potassium.

Coconut Oil

Coconut oil can be used as a one-for-one shortening substitute in baked goods where you won’t mind its subtle tropical taste. Add a flavorful twist to cookies, cakes or quick breads. Like shortening, coconut oil is 100 percent fat and solid at room temperature. 

• Good to know: This contains medium-chain triglycerides (MCTs), which may help with energy and metabolism and studies show that it does not exhibit high cholesterol levels with regular consumption.

“I regularly used coconut oil in place of shortening in recipes when my child had a dairy allergy. It worked surprisingly well, and there are some recipes, like lemon squares, where I still prefer coconut oil because it works so well. You generally don’t taste coconut in the finished product, and it’s a great one-to-one substitute.” 

— Michelle Price, Honest and Truly

Vegetable Oil

Vegetable oil can be used as a one-for-one substitute for shortening in recipes that call for melted shortening. It will not impact the taste as it has a neutral flavor like shortening, but it won’t work for biscuits and pies.  Vegetable oil is best for quick breads because the final product will be denser than normal.

• Nutritional Benefits: This provides essential fatty acids, antioxidants, and bioactive compounds that support heart health, weight management, diabetes control, and cancer prevention.

Lard

Lard can be used as a one-for-one shortening substitute. It is 100% fat and stays solid at room temperature, so it is the closest substitute to shortening. Lard is best for pie crusts and biscuits since it results in a similar short dough consistency to shortening.

• Good to Know: It naturally contains vitamin D, which supports bone health and boosts the immune system.

“I’ve been using lard instead of shortening when making pastries and pie crusts. I find it gives a lighter and flakier texture.” 

— Lisa MarcAurele, Little Bit Recipes

Margarine

Margarine has a lower fat content than shortening, but it can still be used as a substitute. To replace the shortening, add 1 to 2 extra tablespoons of margarine to every cup you are substituting. This helps make up for the lower fat content. Margarine works best in pie crusts, muffins, cakes and more.

• Nutritional Benefits: It contains polyunsaturated fatty acids like omega-3 and omega-6, which support growth, blood pressure regulation and lipid balance. 

Vegan Butter

Vegan butter is made from a variety of oils and can be used as a substitute for shortening. Similar to margarine, you will have to add 1 to 2 extra tablespoons of vegan butter to every cup you are substituting. 

• Good to Know: Provides healthy plant-based fats, but some brands may contain additives—check the label.

Ghee

Ghee can be used as a one-for-one shortening substitute. It is clarified butter, which means that the milk solids have been removed so it has less water than butter. Because it has less water, using ghee will result in baked goods with a similar texture to the original shortening recipe but with a buttery flavor. 

• Nutritional Benefits: Rich in fat-soluble vitamins (A, D, E, K), which have antioxidant, anti-viral, and anti-cancer properties (especially when sourced from grass-fed cows).

Bacon Grease

Bacon grease works as a one-for-one substitute for shortening. After cooking bacon, pour the grease into a glass jar and let it cool. If you don’t mind a smoky, savory flavor, bacon grease can replace shortening in biscuits, cornbread, and pie crusts. Bacon grease gives baked goods a soft, crumbly texture. 

• Good to Know: Bacon is high in monounsaturated fats, but also contains high sodium, you may want to omit or reduce the salt in your recipe.

Applesauce

Applesauce can be used as a replacement for shortening, but you only need half as much applesauce as shortening. A fantastic option for reducing fat and calories. Applesauce makes baked goods dense and adds moisture, which results in a cakey texture. It works best in cookies, brownies, cupcakes and quick breads.

• Nutritional Benefits: This may be made with or without added sugars but provides dietary fiber, potassium, and magnesium, though in lower amounts than whole apples.

Avocado Puree

Avocado puree works as a one-for-one shortening substitute. The avocado puree has a creamy texture and plenty of healthy fats, making it an excellent substitute. Use a food processor or a fork to break it down as much as possible and avoid lumps in your baked goods. It works best in cookies, quick breads and muffins. The taste isn’t strong, but it alters the color of baked goods. Avocado puree may also make things brown faster, so slightly lower the oven temperature and check on your baked goods often.

• Nutritional Benefits: They are packed with healthy fats, essential vitamins (E, D, B1, B2), and minerals like potassium, which support heart and muscle health. They also provide antioxidants like glutathione, helping protect against harmful compounds.

Mashed Bananas

Mashed bananas can be used as a one-for-one replacement for shortening. They provide moisture and a soft texture but will also add a banana flavor to your baked goods. Mashed bananas work best in quick breads and muffins.

• Nutritional Benefits: These are rich in flavonoids, biogenic amines, and phytosterols, which contribute to antioxidant activity, mood enhancement, cardiovascular support, cholesterol reduction, and potential neuroprotective effects.

Final Thoughts

Replacing shortening can be a fun, creative way to add a fresh twist to your go-to recipes. While the texture and flavor might change slightly, those unexpected shifts often lead to surprisingly delicious outcomes!