Some raisin substitutes for cookie recipes


Raisin cookies recipe are a lot of fun, okay. Let’s just get that out of the way. There’s just something about the chewy texture of raisins that really make the cookie taste, regardless of the specifics of the batter, come to life. Whether you have some chocolate mixed in there or you added some spice like cinnamon, that added element of raisins really takes people’s enjoyment of your cookies to a much higher level.

How can it not? Raisins bring a lot of texture to the table. Raisins are not only tasty, but they are chewy. And this texture and flavor combination is definitely very desirable, especially if you are baking cookies recipe that are fairly uniform in texture. If you were to take out the raisin and the cookie recipe that you are baking lacks texture, then it can get really old quickly.

Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!

Now, don’t get me wrong. The cookies in of themselves may taste really good, but eventually you are going to be looking for something more. You would be wanting for something extra. This is where texture comes in. The great thing about raisins is that they quickly and easily bring both taste and texture to whatever cookie recipe you’re preparing. Regardless of the cookie batter that you’re going to be putting on your cookie pans, adding raisins can take them up a notch or two.

What happens when you run out of raisins?

In the off chance that you can’t access raisins, what are you going to do? Well, thankfully, there are many substitutes for raisins. You have to look at this on a structural level. What exactly are we trying to replicate as far as raisin substitution is concerned?

Well, first of all, we’re looking for that chewy consistency. We’re looking for that nice, fibrous texture that raisins deliver. Also, we’re looking for a nice burst of sweetness. If these are our guidelines, then there are quite a bit of substitutes out there for raisins and cookie recipes that call for raisins.

Candied cherries

There are many candied cherries in the market. Look for candied or dried cherries. These are great because they are chewy and very sweet and they can be cut up. They also deliver a nice vibrant red color to your cookie batter.

Dried fruit

There are wide varieties of dried fruit out there. My favorite is dried pineapple chunks from a freshly cored pineapple. Small dried pineapple chunks cut up in small tiny pieces can make your cookies really come alive. Depending on how sticky the cookie is, introducing very dried pineapple chunks can really wake up the amazing texture and flavor your cookie recipe is capable of delivering.

Keep all these tips in mind because there are many raisin substitutes out there.  You just have to think in structural terms. You have to just think in terms of the attributes you are trying to replicate, as far as your choices of substitutes go. If you keep a laser focus on these attributes, then finding a quick and easy substitute for raisins is fairly straightforward and simple. Use the best food dehydrator to dry out your fruit!


Did you know that adding some chopped nuts on the top of your cookies can go a long way in making your cookies extra interesting? A little bit of texture can go a long way especially if you use some ground up peanuts or walnuts. You can even use chopped pecans. Now, keep in mind that you can’t use finely ground up nuts for sprinkles. They don’t look all that good and don’t really add that nice initial crunch or crispiness you’re looking for. The best sprinkles are chopped nuts. They are big and uneven enough to bring a lot of texture to the table.

Go for that deep texture with oatmeal

If you’re looking for some deep chewy texture, you can’t go wrong with oatmeal. Whether you’re using steel cut oats or rolled oats, a little bit of oats can go a long way in bring extra character to your cookie batter. Don’t underestimate the power of this amazing ingredient in bringing texture to the picture. Now, you don’t have to go overboard and pack on so much oatmeal. There’s no need to turn your cookie recipe into a granola recipe for your recipe to benefit from the texture-boosting power of oatmeal.

Use a combination of the techniques above or just use them individually. Regardless, you can go a long way in bringing extra texture and crunch to your recipes. Make your cookies truly memorable by delivering a great combination of amazing texture and awesome taste.

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