Roxana Jullapat

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.

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.

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

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.

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.

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

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.

The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.

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.