Allergy Free Baking Cookies

Allergy Free Baking: Nutiva Coconut Oil With Butter Flavor

Today I’m reviewing a butter substitute. I’ve used both shortening and coconut oil instead of butter in the past but this is something that makes a pretty big difference in my allergy free baking. It’s a coconut oil with non-dairy butter flavoring and it’s been a game-changer in my kitchen.

The name of this product is Nutiva Organic Coconut Oil With Butter Flavor. It’s non GMO, non-dairy, and vegan.

Free-From Allergens

Here’s a list of allergens that are not in this coconut oil:

  • Peanuts
  • Tree nuts
  • Dairy
  • Egg
  • Shellfish
  • Gluten
  • Soy
  • Wheat
  • Fish
  • Sesame
  • Mustard
  • Lupine
  • Crustaceans
  • Sulfites


This comes in an unflavored version, too, however I have not used it before.


If you’re an Alton Brown fan like I am, you’ll know that baking and chemistry have a lot in common. Part of what makes allergy free baking a challenge are the substitutions we need to make. The more allergens we’ve got to worry about, the more complicated it can get. Allergy SuperParents know that sometimes, an old beloved recipe just doesn’t taste the same.

Nutiva helped revive my grandma’s sugar cookie recipe. The finished product now tastes buttery like I remember from when I was a child. It’s modified but the spirit of the treat lives on now, for me to share with my child and hopefully my own grandchildren someday.

It’s not as easy to work with as butter but that’s mostly because it comes in a glass jar. The coconut oil isn’t in tidy rectangles like the butter it’s replacing or even Crisco shortening sticks (which also comes in a butter flavor but contain soy oil). I use an ice cream scoop to get it out, which is a little messy and not so efficient. But the effort is worth it.

Allergy Free Baking Cookies

This is also a very healthy butter alternative, without any saturated fat or hexanes because it’s steam processed. Because it’s coconut oil, it’s also got brain-boosting MCTs.

How I use this

This Nutiva goes in the sugar cookies I mentioned, in brownies, and on pie crusts and waffles. I’ve even used it to make allergy-friendly scampi (we use shrimp because nobody’s allergic to them here but you can do chicken too).

I haven’t tried making bulletproof coffee with it yet but maybe that’ll be a part of my New Year’s resolutions. For now, this stuff is going in the cookies.


So that’s my opinion of Nutiva Coconut Oil With Butter Flavor. Is this something you think you’d like? I’d love to hear your thoughts and questions in the comments.






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