Oatmeal Cookies with Jujube (Chinese Red Date) Butter


Remember that jujube butter I made the other day? Well, other than using it as a spread, I thought perhaps I ought to make something with it. I could have stirred it into a quick bread akin to pumpkin bread, or made some muffins, but somehow, that wasn’t to my taste. Then I contemplated other cookies that usually highlight jams and jellies. The typical thumbprint cookies that I see around the holidays are usually a shortbread-type cookie, but I liked the idea of a thumbprint cookie. I just wanted something heartier.

And honestly, what’s heartier than oatmeal?

The oatmeal cookie was the perfect compliment to the warm spices in the jujube butter. They were chewy, and not-too-sweet. Once baked, they don’t resemble a thumbprint cookie too much, as they spread some (thank you, oh-so-delicious butter!), but they taste delicious. Great as an afternoon pick-me-up, tucked into a lunch box, or even as a breakfast treat.

What, you don’t eat oatmeal cookies for breakfast too?

Of course, you don’t have to use jujube butter in these babies. You can certainly swap it out for apple butter, or I imagine a nice raspberry jam would be delicious here. But if you do find jujubes, I encourage you to make some jujube butter and use it in these cookies. You won’t be sorry.



Oatmeal Cookies with Jujube (Chinese Red Date) Butter
Prep time
Cook time
Total time
Oatmeal Cookies with Jujube (Chinese Red Date) Butter (gluten-free)
Recipe type: Dessert
Cuisine: American
Serves: 30
  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and sugar. Add molasses and eggs, one at a time, mixing until incorporated fully. Add vanilla bean scrapings or vanilla extract and mix until incorporated.
  2. In a medium bowl, whisk together the tapioca starch, oat flour, salt, cinnamon, baking soda, and gelatin. Add the flour mixture to the sugar-butter mixture and mix on low until well-blended. Stir in the oats and mix until well-blended.
  3. Scoop the dough in rounded tablespoonfuls onto the prepared baking sheets, spaced about 2 inches apart. Using your thumb, make a dent in the center of each. Place about half of a teaspoon of jujube butter into the well of each cookie.
  4. Bake cookies, one baking sheet at a time, for 12 minutes or until browned on the edges. Allow to cool for 3-4 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Store in airtight container at room temperature.
  5. Makes about 2½ dozen.


  1. Carol says

    I love the new website changes-it all looks beautiful Alta! I had not made anything with Jujubes yet, but these cookies look wonderful. If I find any Jujubes here in Florida I will let you know. Have a great holiday weekend! xo


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