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Here is a recipe that we shared during one of our first markets in 2015. It is revised slightly below, but still uses Chinese Five Spice and True Cinnamon to make a perfectly spiced thick and chewy cookie. Yep, Chinese Five Spice in an oatmeal cookie - an amazing taste! Enjoy the Five Spice difference!


1 1/2 cups rolled oats (not instant)

2 cups all-purpose flour

1/2 cup toasted coconut

1/2 cup chopped dates

1 Tblspn Chinese Five Spice Powder

1 tsp True Cinnamon

1 tsp baking soda

1/2 tsp salt

1 cup unsalted butter (softened)

1/2 cup granulated (white) sugar

1 cup light brown sugar

2 eggs (room temperature)

2 tsp vanilla extract

Directions: Preheat oven to 350 degrees. Prepare a cookie pan, lining it with parchment paper. In a large bowl, mix together the oats, flour, coconut, dates, spices, baking soda and salt. In a separate bowl, cream the butter and sugars until light and smooth. Add the eggs and vanilla and mix until blended. Add the flour mixture to the butter mixture and mix until fully combined. Scoop (with an ice cream scooper) the cookie dough into mounds on the lined cookie pan, leaving about an inch between each cookie. Bake in the preheated oven for about 8 minutes or until the edges of the cookies are just golden. Place the baked cookies on a rack to cool.



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