Out of Raisins, one case
Substitute for raisins in baking: cookies, cakes & more
7 options, ranked, with the exact amount
Use Dried currants
Same amount as the raisins
The best substitutes for raisins in baking are dried currants (1:1), chopped dates (1:1), dried cranberries (1:1), or dried apricots (1:1). Choose based on your desired flavor profile and baking application.
- Verdict —
- Works
- Best for —
- cookies
One casethe full raisins card
Every option, one card
Ranked| # | Substitute | Instead of raisins | Verdict |
|---|---|---|---|
| 1 | Dried currantscookies | Same amountWorks | Works |
| 2 | Chopped datescookies | Same amountTweak it | Tweak it |
| 3 | Dried cranberriescookies | Same amountTweak it | Tweak it |
| 4 | Dried apricotscookies | Same amountTweak it | Tweak it |
| 5 | Dried cherriescookies | Same amountTweak it | Tweak it |
| 6 | Dried blueberriescookies | Same amountTweak it | Tweak it |
| 7 | Golden raisinscookies | Same amountWorks | Works |
Dried currants
similar taste and texture
Small, sweet dried grapes that are the closest substitute to raisins in baking with similar flavor and texture
- Best for
- cookies, cakes, breads, muffins, scones, when you want similar flavor
Smaller than raisins but similar sweet, fruity flavor. Good 1:1 substitute in most baking recipes.
Chopped dates
different taste, similar texture
Sweet, chewy dried fruit with caramel-like flavor that works excellently in baking applications
- Best for
- cookies, energy bars, muffins, breads, when you want caramel flavor
Sweeter and stickier than raisins. Chop into raisin-sized pieces for even distribution in baked goods.
Dried cranberries
different taste, similar texture
Tart and sweet dried fruit that provides excellent contrast in sweet baking recipes
- Best for
- cookies, muffins, breads, scones, when you want tart contrast
Tart and sweet flavor provides nice contrast in sweet baked goods. Works well in most baking recipes.
Dried apricots
different taste, similar texture
Sweet, chewy dried fruit with apricot flavor that adds unique taste to baked goods
- Best for
- cookies, muffins, breads, scones, when you want apricot flavor
Chop into raisin-sized pieces for even distribution. Slightly different flavor but similar sweetness.
Dried cherries
different taste, similar texture
Sweet, chewy dried fruit with cherry flavor that works well in various baking applications
- Best for
- cookies, muffins, breads, scones, when you want cherry flavor
Slightly tart and sweet. Chop into raisin-sized pieces for best distribution in baked goods.
Dried blueberries
different taste, similar texture
Sweet, chewy dried fruit with berry flavor that adds unique taste to baked goods
- Best for
- cookies, muffins, breads, scones, when you want berry flavor
Smaller than raisins but similar sweetness. Works well in most baking recipes.
Golden raisins
similar taste, identical texture
Dried golden grapes that are essentially the same as regular raisins but with slightly different flavor
- Best for
- cookies, cakes, breads, muffins, when you want slightly different flavor
Slightly sweeter and less tangy than regular raisins. Good substitute with same texture and baking properties.
How it behaves in this recipe
Raisins are popular in baking because they add natural sweetness and chewy texture without adding extra sugar. When substituting in baking, consider the flavor profile you want - dried currants are most similar, while dates, cranberries, and other dried fruits offer different flavor profiles but similar texture and baking properties.
Tips for substituting raisins
9 tips- Raisins add natural sweetness and chewy texture to baked goods without adding extra sugar
- Soak raisins in warm water for 10-15 minutes before adding to batter for plumper texture
- Toss dried fruits with a small amount of flour before adding to batter to prevent sinking
- Raisins pair excellently with nuts, oats, cinnamon, and other warm spices in baking
- For energy bars, chop raisins finely or use raisin paste for better binding properties
- Raisins work well in both sweet and savory baked goods like breads and scones
- When substituting, consider the flavor profile you want in your final baked good
- Raisins can be plumped in warm liquid (water, juice, or alcohol) for extra flavor
- For even distribution, mix dried fruits with other dry ingredients before adding wet ingredients
Notes on raisins
- Use a combination of different dried fruits for complex flavor profiles in baked goods
- Try soaking dried fruits in warm liquid (water, juice, or alcohol) for extra flavor
- Consider using fruit purees or jams for different binding properties in energy bars
Questions
6 questionsWhat's the best substitute for raisins in baking?
Dried currants are the best substitute for raisins in baking as they have the most similar flavor and texture. Use a 1:1 ratio in most baking recipes.
Can I use dates instead of raisins in cookies?
Yes, chopped dates work well as a raisin substitute in cookies. They're sweeter and stickier, so chop them into raisin-sized pieces for best results.
Do I need to soak raisins before baking?
Soaking raisins in warm water for 10-15 minutes before baking can plump them up and make them more tender, but it's not always necessary.
Can I use dried cranberries instead of raisins in muffins?
Yes, dried cranberries work well as a raisin substitute in muffins. They provide a tart and sweet flavor instead of the sweet, fruity flavor of raisins.
Why do raisins sink to the bottom of my cake?
To prevent raisins from sinking, toss them with a small amount of flour before adding to the batter. This helps them stay suspended in the cake.
Can I use golden raisins instead of regular raisins in bread?
Yes, golden raisins work well as a substitute for regular raisins in bread. They have slightly different flavor but same texture and baking properties.