Category: sugar

“Do Nothing Cake”

Do Nothing Cake is a one-bowl, one-pan dessert perfect for any occasion. It’s a simple, delicious, and budget-friendly treat anyone can make!

The post “Do Nothing Cake” appeared first on Budget Bytes.

Truth be told, I don’t always love making desserts. As a chef, I’m way more into savory foods, so I always assign someone else the dessert when having a get-together. This is how I discovered the glory of “Do Nothing Cake!” And holy cow—is this cake good! It’s the texture that does it for me; the cake is spongey from the crushed pineapple and extremely moist, plus the toasted coconut topping with a scattering of pecans gives it the perfect crunch… It was love at first bite! This simple dessert recipe is also an easy crowd-pleaser that anyone can make for pennies.

A slice of do nothing cake on a plate.

When our friend Caitlin brought this cake to brunch one day, the name immediately piqued my interest. And after trying it for myself, I knew this recipe was a keeper. Yes, there are a couple of steps involved (contrary to its name), but I did a bunch of research, and once you understand the history behind this recipe, it’ll all make sense.

What is Do Nothing Cake?

Do nothing cake, also known as tornado cake, dates back to the 1940s. This was a time when boxed cake mixes had yet to hit mainstream, and many recipes required measuring scales and had time-consuming steps. This cake’s simplicity (everything was measured by a cup!) and quick preparation time (only 1 bowl needed!) helped make it a household favorite. And like chocolate depression cake, there’s no added butter or milk in the cake batter. You just mix crushed pineapple, sugar, flour, and eggs and pour them into a baking dish. You don’t even need to wait for the cake to cool before frosting! So when you look at it from that perspective, it makes perfect sense why it’s called “Do Nothing Cake.”

Ingredients for Do Nothing Cake

Here’s what you’ll need to make this do nothing cake recipe:

  • Canned Crushed Pineapple: Adds a fruity sweetness and moistness to the cake. Don’t strain the juice; the cake needs it.
  • Sugar: Helps to sweeten the cake. Remember, it’s a dessert, so if you’re avoiding sugar, this recipe may not be for you. But if you’re in the mood for a budget-friendly tropical sweet treat, you’re in the right place!
  • Flour & Baking Soda: Provides structure and helps the cake rise. Use all-purpose flour for the best results.
  • Eggs: Helps to bind and leaven the cake.
  • Vanilla Extract: The perfect flavor enhancer.
  • Sweetened Condensed Milk: Makes the frosting ultra creamy and adds a delicious layer of sweetness. Use room temperature sweetened condensed milk.
  • Butter: Combines with the condensed milk to create a rich and decadent frosting. It also adds a nice buttery flavor as there’s no butter in the cake itself. Make sure your butter is room temperature before using.
  • Unsweetened Shredded Coconut: I toast the coconut and sprinkle it over the frosting for added flavor and texture.
  • Chopped Pecans: Gives the moist cake a delicious nutty crunch. You can also use chopped walnuts, macadamia nuts, almonds, or whatever nuts you have in your pantry.

Should I Drain The Canned Pineapple?

No, please don’t drain the crushed pineapple! This do nothing tornado cake recipe has no added butter, milk, or fat in the cake batter. The juices from the pineapple combine with the other ingredients to create a moist and flavorful cake. Always use the entire 20oz can of crushed pineapple, juice included.

Is This a Poke Cake?

My recipe for do nothing cake isn’t a poke cake, as I don’t poke any holes in it before adding the frosting! I also don’t use a boiled frosting but rather a creamy, whipped frosting. However, if you want to, you can turn this into a poke cake by poking holes in the baked cake and adding the frosting while the cake is still warm. The frosting will seep into the holes, making it an even more decadent treat!

Storage Instructions

Cover the baking dish with plastic wrap or transfer slices of cake to an airtight container and store in the refrigerator for 3-5 days. You can also freeze individual slices for up to 3 months. Thaw them overnight in the refrigerator before serving.

Do nothing cake topped with shredded coconut and chopped pecans in a baking dish.
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Do Nothing Cake

Do Nothing Cake is a one-bowl, one-pan dessert perfect for any occasion. It's a simple, delicious, and budget-friendly treat anyone can make!
Course Dessert
Cuisine American
Total Cost ($9.31 recipe / $0.62 serving)
Prep Time 18 minutes
Cook Time 44 minutes
Total Time 1 hour 2 minutes
Servings 15 slices
Calories 418kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Cake Ingredients

  • 2 cups sugar $0.68
  • 2 cups flour $0.24
  • 2 eggs $0.44
  • 1 tsp baking soda $0.01
  • 1 tsp vanilla $0.65
  • 20 oz canned crushed pineapple, with juices $1.28
  • cooking spray $0.01

Frosting Ingredients

  • ½ cup shredded unsweetened coconut $1.04
  • 1 cup (2 sticks) unsalted butter, room temp $2.13
  • 14 oz sweetened condensed milk, room temp $2.23
  • 2 Tbsp chopped pecans $0.60

Instructions

  • On a parchment-lined baking sheet, toast unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast. Remove from oven and let cool.
  • Add sugar, flour, eggs, baking soda, vanilla, and crushed undrained pineapple to a large bowl and mix with a spoon. The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.
  • Spread into a 9×13 baking dish that has been greased with cooking spray. Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter.
  • In a smaller mixing bowl, combine room temperature butter and sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.
  • Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.
  • Top with the toasted coconut, and then add chopped pecans. Enjoy your cake cold or warm!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 418kcal | Carbohydrates: 61g | Protein: 5g | Fat: 18g | Sodium: 119mg | Fiber: 2g
Overhead view of a slice of do nothing cake on a plate.

how to make Do Nothing Cake – step by step photos

Shredded coconut on a baking sheet.

On a parchment-lined baking sheet, toast ½ cup unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast.

Toasted shredded coconut on a baking sheet.

Remove from oven and let cool.

A can of crushed pineapple being added to a mixing bowl with eggs and flour.

Add 2 cups sugar, 2 cups flour, 2 eggs, 1 tsp baking soda, 1 tsp vanilla, and 20 ounces of crushed undrained pineapple to a large bowl and mix with a spoon.

Do nothing cake batter in a mixing bowl.

The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.

The batter for do nothing cake being poured into a baking dish.

Spread into a 9×13 baking dish that has been greased with cooking spray.

Freshly baking do nothing cake in a baking dish.

Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter

Two sticks of butter and condensed milk in a mixing bowl.

In a smaller mixing bowl, combine 1 cup room temperature butter and 14 oz can of sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.

Do nothing cake being frosted with white frosting in a baking dish.

Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.

Frosted do nothing cake topped with toasted shredded coconut in a baking dish.

Top with the toasted coconut.

Do nothing cake topped with white frosting, toasted shredded coconut and chopped pecans in a baking dish.

Then add 2 Tbsp chopped pecans. Enjoy your cake cold or warm!

Side view of a slice of do nothing cake on a plate.

Make this easy do nothing cake for your next potluck, family gathering, or holiday celebration. It’s a tasty and simple dessert that’ll have everyone asking for the recipe!

More Delicious Cake Recipes

The post “Do Nothing Cake” appeared first on Budget Bytes.

Soft Oatmeal Raisin Cookies Recipe

These homemade Oatmeal Raisin Cookies are soft yet chewy, flavorful, and full of sweet raisins! Readers remark it’s the most…

Closeup of a plate of oatmeal raisin cookies, with the cookie in front having a bite out of it.These homemade Oatmeal Raisin Cookies are soft yet chewy, flavorful, and full of sweet raisins! Readers remark it’s the most…

Homemade Raspberry Pectin Gummies (no Gelatin!)

These delightfully chewy raspberry gummies are made with real fruit and set with pectin (indeed, there’s no gelatin required for this recipe, meaning they are vegetarian and even vegan-friendly)! While it does require time and precision, making your own gummy candies is incredibly satisfying and well worth the effort, resulting in perfectly sweet, chewy fruit […]

The post Homemade Raspberry Pectin Gummies (no Gelatin!) first appeared on Love and Olive Oil.

These delightfully chewy raspberry gummies are made with real fruit and set with pectin (indeed, there’s no gelatin required for this recipe, meaning they are vegetarian and even vegan-friendly)!

While it does require time and precision, making your own gummy candies is incredibly satisfying and well worth the effort, resulting in perfectly sweet, chewy fruit gummies bursting with bright raspberry flavor.

Small dish of Homemade Raspberry Pectin Gummies on a light pink background with linen and bowl of raspberries in the background.

Before we get started let me clarify that these are perfectly innocent gummies, not those kinds of gummies, and I cannot and will not advise as to how to adapt this recipe to be those kinds of gummies. Just so we’re clear up front. All good?

Moving on.

The raspberry flavor is on point. Many gummy recipes are basically water, sugar and pectin with concentrated flavorings mixed in at the end.

Not this recipe, which is made using real fruit in the form of pureed fresh raspberries (strained, because, let’s face it, seeds would mar the perfection that is the chewy gummy texture). Frozen berries will work here too, with a few caveats (see the notes at the bottom of this post for more on that).

Pectin-based gummies, while they do take more time and precision to make than gelatin-based recipes, present flavors more cleanly and produce a vegetarian-friendly candy with a lovely jammy chew. Think of the texture like a really thick jam, as that is essentially what it is (compared to gelatin gummies which are more stretchy/rubbery). It’s like the difference between a gumdrop and a gummy bear.

(more…)

Apple Cinnamon Pancakes

Make breakfast extra special with these fluffy and super delicious Apple Cinnamon Pancakes. Perfect to enjoy any day of the week!

The post Apple Cinnamon Pancakes appeared first on Budget Bytes.

Cinnamon apples are simply my jam, but I especially love them during the Fall when apples are in season. And what better way to enjoy warm, cooked apples than on top of fluffy Apple Cinnamon Pancakes! This easy apple pancake recipe is infused with lots of warm and cozy flavors and simply a treat to enjoy. Sure, you can make regular pancakes this weekend, but why not take them up a notch with these extra fluffy, apple cinnamon pancakes!

Front view of a stack of apple cinnamon pancakes with fork lifting some out.

Ingredients For Apple Cinnamon Pancakes

These apple cinnamon pancakes are seriously next level and the cooked apple topping really makes them extra special. Here’s everything that you’ll need:

  • Apples: The sweet apple topping is what makes these pancakes stand out! There are lots of different apples to choose from, but I like to use a sweet or semi-sweet apple like Gala, Fuji, or Honeycrisp apples.
  • All-Purpose Flour: Flour is the primary foundation for the pancakes. You can substitute up to half of the flour with whole wheat flour without it making the pancakes too dense.
  • Baking Powder & Baking Soda: Both are leavening agents which help make the pancakes light and fluffy instead of dense and gummy.
  • Sugar: Sugar adds the perfect amount of sweetness to the pancake batter and the apples. I chose granulated sugar for the pancakes and brown sugar to sweeten the apples, but you can certainly use whichever sugar you prefer.
  • Cinnamon: Ground cinnamon adds a touch of sweetness and warmth to both the cooked apples and the pancake batter.
  • Salt: A little bit of salt helps balance the flavor of the pancakes.
  • Buttermilk: Buttermilk combines with the flour to add moisture and create the batter. I chose buttermilk for extra fluffy pancakes, but you can certainly use regular milk instead. I’ve also provided some buttermilk alternatives down below.
  • Egg: The egg helps hold the pancakes together, it gives them a nice springy texture, and also helps leaven the pancakes.
  • Butter: Butter adds lots of flavor and richness to the pancakes and the apples.
  • Vanilla Extract: A small amount of vanilla extract adds a wonderful flavor and depth to the pancakes.
  • Maple Syrup: Of course you have to finish these with a drizzle of pure maple syrup on top!😉

Buttermilk Alternatives

I love using buttermilk when I make pancakes to help make them extra fluffy. But sometimes buttermilk can be expensive, especially if you don’t plan on using it all up before it goes bad. So here are two cheaper options to consider:

  • Milk + Vinegar or Lemon juice – Mix 1-2 Tbsp of white vinegar or lemon juice with 1 cup of milk. Stir and let the mixture sit for 10 minutes. Proceed to use in the recipe in place of buttermilk.

Freezing Buttermilk

Did you know you can freeze buttermilk? If you buy buttermilk from the store, instead of letting the rest go bad in the fridge, try freezing leftover buttermilk to use for later!

Recipe Tips and Variations

  1. Don’t overmix the batter. Stir the dry and wet ingredients together until they are just combined and there are no traces of dry flour left in the bowl. Over-mixing the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
  2. Control your temperature. Keep the heat between medium and medium-low heat. If the temperature is too high you may burn the pancakes before they’ve had a chance to cook all the way through.
  3. Want even more apple cinnamon flavor? Try adding some store-bought or homemade applesauce to your batter. I didn’t do this step with this recipe, but I love doing this at home to add even more flavor to the pancakes! Gently fold in up to ⅓ cup of applesauce into the batter once the wet and dry ingredients are combined. Again, be sure not to overmix.

Storing Leftovers

These apple cinnamon pancakes can easily be stored in an airtight container in the refrigerator and enjoyed for up to 4 days. You can store the pancakes and the cooked apple topping separately if you want, but I often store mine together. The apples hold their texture very well. Reheat in the microwave until warmed through or pop the pancakes in the toaster to reheat separately from the apple topping.

A stack of apple cinnamon pancakes with maple syrup being drizzled over top.
A stack of apple cinnamon pancakes with maple syrup being drizzled over top.
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Apple Cinnamon Pancakes

Make breakfast extra special with these fluffy and super delicious Apple Cinnamon Pancakes. Perfect to enjoy any day of the week!
Course Breakfast
Cuisine American
Total Cost $4.22 recipe / $1.06 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 (2 pancakes each)
Calories 482kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Apple Topping

  • 2 large apples $1.50
  • 2 Tbsp butter $0.28
  • 1/2 tsp cinnamon $0.05
  • 2 Tbsp brown sugar $0.08
  • 2 Tbsp water $0.00

Pancakes

  • 1 1/4 cup all-purpose flour $0.30
  • 1.5 tsp baking powder $0.05
  • 1/2 tsp baking soda $0.03
  • 1/2 tsp salt $0.03
  • 1 tsp cinnamon $0.10
  • 3 Tbsp granulated sugar $0.05
  • 1 cup buttermilk* $0.53
  • 1 large egg, beaten $0.22
  • 1/4 cup butter, melted $0.56
  • 1 tsp vanilla extract $0.30
  • 1 Tbsp butter (for cooking pancakes) $0.14

Instructions

  • Peel, remove the core, and dice the apples.
  • Melt 2 Tbsp butter in a small pot over medium-low heat. Add the diced apples, cinnamon, brown sugar and water to the pot. Stir together and allow the apples to come up to a simmer. Cook the apples for 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.
  • While the apples are cooking, start on the pancakes. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
  • In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
  • Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.
  • Heat a large nonstick skillet over medium heat. Once hot add ½ Tbsp of butter and swirl around to coat the surface. Add about ¼ cup pancake batter to the hot skillet. I like to cook two pancakes at a time.
  • Cook the pancakes until bubbles form over the surface and begin to pop. The edges and bottom of the pancakes will also start to become golden brown (about 60-90 seconds). Now flip the pancakes and cook on the second side until golden brown (about 30-60 seconds).
  • Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.
  • Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy!

See how we calculate recipe costs here.

Notes

*You can certainly use regular whole milk instead of buttermilk if that is what you have on hand. I wanted extra fluffy pancakes which is why I chose to use buttermilk.

Nutrition

Serving: 2pancakes | Calories: 482kcal | Carbohydrates: 61g | Protein: 8g | Fat: 24g | Sodium: 828mg | Fiber: 4g

How to Make Apple Cinnamon Pancakes – Step by Step Photos

Chopped apples on a cutting board.

Peel, remove the core, and dice 2 large apples.

Chopped apples, brown sugar, and cinnamon in a small pot.

Melt 2 Tbsp butter in a small pot over medium heat. Add the diced apples, 1/2 tsp cinnamon, 2 Tbsp brown sugar and 2 Tbsp water to the pot. Stir together and allow the apples to come up to a simmer.

Cooked apples in a small pot.

Cook the apples for approximately 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.

Pancake dry ingredients in a large bowl.

While the apples are cooking, start on the pancakes. In a large bowl whisk together 1 1/4 cup all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 3 Tbsp granulated sugar.

Pancake wet ingredients in a bowl.

In a separate bowl, whisk together 1 cup buttermilk, 1 beaten egg, 1/4 cup melted butter, and 1 tsp vanilla extract.

Wet ingredients being added to dry ingredients.

Pour the wet ingredients into the same bowl as the dry ingredients.

Pancake batter in a bowl

Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.

pancakes flipped in skillet.

Heat a large nonstick skillet over medium heat. Once hot add ½ Tbsp of butter and swirl around to coat the surface. Add about ¼ cup pancake batter to the hot skillet. I like to cook two pancakes at a time.

Cook the pancakes until bubbles form over the surface and begin to pop. The edges and bottom of the pancakes will also start to become golden brown (about 60-90 seconds). Now flip the pancakes and cook on the second side until golden brown (about 30-60 seconds).

Pancakes resting on baking sheet.

Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.

A stack of Apple Cinnamon Pancakes with maple syrup poured over the top.

Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy these warm, apple cinnamon pancakes with some crispy air fryer bacon on the side. So good!!😋

More Pancake Recipes

The post Apple Cinnamon Pancakes appeared first on Budget Bytes.

Easy Sprinkle Cookies

stacked sugar cookies with colorful sprinkles baked in.If you are a sprinkle lover like me, then you’ll love these Sprinkle Cookies! Soft and chewy sugar cookies filled with crunchy rainbow sprinkles – these are such a classic. Buttery and perfectly sweet, you can make them with any color sprinkles for any occasion. Best Sprinkle Cookies Recipe Ever Other than my chocolate chip…

stacked sugar cookies with colorful sprinkles baked in.

If you are a sprinkle lover like me, then you’ll love these Sprinkle Cookies! Soft and chewy sugar cookies filled with crunchy rainbow sprinkles – these are such a classic. Buttery and perfectly sweet, you can make them with any color sprinkles for any occasion.

stacked sugar cookies with colorful sprinkles baked in.

Best Sprinkle Cookies Recipe Ever

Other than my chocolate chip cookies or classic sugar cookies, sprinkle cookies are probably my favorite cookie recipe ever. You’re going to love these because they have that classic sugar cookie flavor with a soft and crunchy texture, no chill time, done in under 30 minutes and these cookies are easy to customize based on season, holiday, and occasion with your favorite color sprinkles. It’s the perfect cookie recipe!

ingredients in sprinkle cookies laid out on a white marble counter.

Ingredients Needed

  • Unsalted butter: If you are making this recipe dairy-free then use butter flavored Crisco vegetable shortening instead of butter. 
  • Sugar: Granulated sugar is the only sugar you need for this recipe!
  • Eggs: I always use large eggs. 
  • Vanilla Extract: Using natural extracts always yield the best results when it comes to flavor!
  • Baking Soda: Helps them spread a little bit but not too much (do not use baking powder)
  • Cream of Tartar: This keeps them fluffy and soft.
  • Salt: Needed when using unsalted butter!
  • Flour: Use all-purpose flour and be sure to measure it correctly.
  • Sprinkles: You can use an color you’d like! These are a versatile cookie so you can use them for any holiday and use some fun themed sprinkles. 
process shot of sprinkle cookies being made.
process shot of sprinkle cookies being made.

How to Make Sprinkle Cookies

  1. Whisk dry ingredients (flour, baking soda, cream of tartar, and salt) in a medium bowl.
  2. Cream butter and sugar until fluffy (about 2-3 minutes with an electric mixer).
  3. Mix in eggs and vanilla then mix the flour mixture into the wet ingredients.
  4. Add jimmies sprinkles (the best kind for baking) in any color.
  5. Use a cookie scoop to scoop cookie dough balls and place on a baking sheet lined with parchment paper or silicone mats. No chilling needed – you can bake these immediately.

Variations & Substitutions

  • You can substitute Vegan Butter Sticks (not tub butter) for the unsalted butter.
  • Use any color sprinkles – Christmas sprinkles make a perfect Christmas cookie.
  • Add other extract flavors (about 1/2 tsp), like almond extract or use cake batter extract to make them taste like birthday cake cookies.
stacked sugar cookies with colorful sprinkles baked in.

Expert Tip

  • Use Jimmies sprinkles opposed to other types like nonpareils. Jimmies stay in tact better when baking in the oven (nonpareils tend to melt).
  • Sprinkle cookies are done baking when they just lose their glossy sheen and are light golden around the edges.

Storage & Freezing

Store baked cookies in an airtight container – they’ll keep for several days. Place the container in the freezer to freeze cookies for several months.

To make the cookies ahead of time, you can freeze the cookie dough balls (thaw before baking) or store the cookie dough balls in an airtight container in the refrigerator for up to 2 days before baking, but bake at room temp.

FAQs

How do you know when these cookies are done baking?

You will know the cookies are done baking when the bottom edges are ever so slightly brown. And the top still looks semi-soft. If the top starts to get brown then they are becoming over-done. 

stacked sugar cookies with colorful sprinkles baked in.
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Sprinkle Cookies Recipe

Sprinkle Cookies – this easy sugar cookie recipe is full of sprinkles with a dairy-free option! Make them colorful for Valentine’s Day or any day!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 dozen
Calories 207kcal
Author Dorothy Kern
Cost $6

Ingredients

  • ¾ cup (170g) unsalted butter (or butter flavored Crisco or vegan butter sticks)
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 cups (248g) all purpose flour
  • 1 cup  sprinkles (any color for any holiday or use rainbow)
  • 8 ounces (226g) baking chocolate white or semi-sweet, optional

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
  • Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
  • Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy (about 2-3 min), mix in the egg and vanilla and almond extracts until smooth, then mix in the dry ingredients until smooth, then stir in the sprinkles.
  • Scoop balls of cookie dough (2 Tablespoons each), and place them 2-inches apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
  • Store in an airtight container for up to 3 days or freeze for up to 1 month.

Video

Notes

  • You can substitute Vegan Butter Sticks or Butter Flavored Crisco for the unsalted butter. If you are using shortening: add 1 1/2 tablespoons of water with the flour.
  • Use any color sprinkles for any occasion.

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 26g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 856mg | Fiber: 1g | Sugar: 16g

Other Sprinkle Recipes

Vegan Oatmeal Raisin Cookies

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please…

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!

Vegan Oatmeal Raisin Cookies

Why we love this recipe

We’re big chocolate people around here. When it comes to cookies, our vegan chocolate chip cookies or brown butter chocolate chip cookies recipes reign supreme. Usually we pass up oatmeal raisin—except in the case of these vegan oatmeal raisin cookies!

These cookies are pure goodness: soft and chewy, with just the right scent of cinnamon and chewy pops of sweet raisin in every bite. The key to the flavor? Just the right hint of almond extract seals the deal. Eaters of all kinds love these, and I personally could not believe how delicious they are! They’re great if you’re out of eggs, and perfect for vegan baking. You will swoon! (We hope.)

Ingredient notes for vegan oatmeal raisin cookies

These vegan oatmeal raisin cookies are easy to put together with simple, regular ingredients that are easy to find at a normal grocery store. Applesauce helps bind the dough together instead of egg. Here are a few ingredient and substitution notes:

  • Refined coconut oil: Refined coconut oil has a neutral flavor; unrefined has more of a coconut-y flavor. Using coconut oil is important for the dough texture, since it is solid at room temperature, similar to butter. Do not substitute vegan butter, since it changes the texture.
  • Neutral oil: You can use grapeseed, canola or vegetable oil; we like to use grapeseed. We have had a few recipe testers that used avocado oil for the neutral oil with good results.
  • Granulated and light brown sugar: A mix of sugars is key for the flavor; the brown sugar adds hints of molasses to the flavor. Do not substitute liquid sweetener; using agave or maple syrup add too much moisture and the texture becomes cake-like.
  • Unsweetened applesauce: Applesauce works instead of egg to hold the dough together and add moisture. Substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Another essential is almond extract, which brings a toasty, complex nuance to the flavor without overpowering it. In our recipe testing, we found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
  • All purpose flour, baking soda, cinnamon, and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
  • Raisins: You can use any type of raisins, even golden raisins. You can also add ¼ cup finely chopped nuts like walnuts or pecans.
Raisins in measuring cup

Tips for baking

These vegan oatmeal raisin cookies don’t require chilling the dough, which makes them quick and simple to mix up! There are just a few tips to watch out for when baking:

  • Use a cookie scoop. A 2 or 3 tablespoon cookie scoop is helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh the entire dough and divide by 18).
  • Non stick cookie sheets are helpful. We recommend using two of these non-stick cookie sheets for the most even bake.
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes (the dough texture is best non-refrigerated).
Vegan Oatmeal Raisin Cookies in stack

Storing leftovers

These vegan chocolate chip cookies are delicious warm from the oven, after cooling about 20 minutes. The cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 

More vegan cookies

This vegan oatmeal raisin cookies recipe is one in our hall of fame of vegan cookies! If you love these, make sure to try our Vegan Chocolate Chip Cookies, Vegan Oatmeal Cookies, Vegan Peanut Butter Cookies and Vegan Cookie Dough.

Dietary notes

These vegan oatmeal raisin cookies are vegan and dairy-free.

Frequently asked questions

Can I use a different type of flour?

While all-purpose flour works well, you can experiment with using up to ¼ of the volume with whole wheat flour. We have not tested this recipe with gluten-free flour.

Can I use a different sweetener?

We have not tested with other types of sweeteners. We do not recommend using maple syrup or agave syrup since they add moisture and the texture becomes more cake-like.

Can I add other mix-ins?

Absolutely! Chopped nuts, chocolate chips, or dried cranberries would all make delicious additions.

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Vegan Oatmeal Raisin Cookies

Vegan Oatmeal Raisin Cookies

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18 to 19 cookies
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Description

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!

Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • 1 ¼ cups Old Fashioned oats
  • ½ cup raisins

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the raisins and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).

Notes

*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

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