Quote:
Originally Posted by organiquegal
I would think coconut oil would be a bit different cause it has a more "butter" consistency... Interesting though...
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I see what you are saying...except for the melting point, of course.
If you look at the chart, though...the amounts are so close that it doesn't likely make a difference either way.
Texture (fluffiness) is a huge deal to me, so I will probably go with the lesser substitution, just to (hopefully) insure a fluffier cookie.
I will be sure to report back with my results!