If your recipe calls for a solid fat, you can use canola oil*.
Reduce trans and saturated fats in your baking by replacing the solid or melted solid fat to liquid canola oil.
Not only will you reduce the total fat by up to 25 percent but canola is also lower in saturated fats and contains no trans fat.
Use this chart to help you convert your recipes:
|Canola Oil Change Chart|
|Solid Fat (melted)||Canola Oil|
|1 cup (250 mL)||3/4 cup (175 mL)|
|3/4 cup (175 mL)||2/3 cup (150 mL)|
|1/2 cup (125 mL)||1/3 cup (75 mL)|
|1/4 cup (60 mL)||3 Tbsp (45 mL)|
*Note: This conversion works well for most baked goods, in fact, it makes most baked goods moister with a softer texture. For baked goods like cookies that use solid fat as a leavening agent; this conversion will not always work. For cookies it can be best to select a recipe that was developed with this conversion already made for you.
A Favourite Cookie Recipe
An all-purpose, easy to make and easy to take cookie that will not keep your cookie jar filled for long that has been converted to canola oil for you!
Judy’s Chocolate Chip Cookies