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Roxana Jullapat
Contributor
Roxana Jullapat is the baker and co-owner of Friends & Family in Los Angeles. She grew up in Costa Rica, trained with Nancy Silverton at Campanile, and ran Cooks County restaurant. She lives in Los Angeles. Her book, Mother Grains: Recipes for the Grain Revolution, is available for preorder now.
Chocolate Dynamite Cookies
More like a brownie than a cookie, these fudgy, densely chocolaty Christmas cookies pack Dutch cocoa powder and chocolate chips into every bite. They keep their chew once they cool, but we prefer them while still warm and gooey.
Oatmeal Date Cookies
These superlative oatmeal cookies skip the raisins and use Medjool dates instead. Once chopped, become nearly indistinguishable from the buttery, caramel-rich flavor of the chewy cookie.
Ricotta Cornmeal Pound Cake
Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.
Trouble Cookies
Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.
Granola Scones
Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.
Chocolate Buckwheat Cake
This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.
Macadamia and Brown Butter Blondies
Barley flour gives these blondies a chewy texture and butterscotch-like flavor.
Einkorn Shortbreads
Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.
Blueberry Spelt Muffins
The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.
Yeasted Beer Bread
This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.