Trouble Cookies

Name: Trouble Cookies
Yield: Makes 16
Ingredients: ¼ cup plus 2 Tbsp. (60 g) raw cashews; ½ cup (1 stick) unsalted butter, room temperature; ¾ cup (packed) plus 2 Tbsp. (175 g) dark brown sugar; 1 large egg; 1 tsp. vanilla extract; ½ cup plus 2 Tbsp. (80 g) sorghum flour; ½ cup plus 2 Tbsp. (78 g) all-purpose flour; 1 tsp. baking soda; ½ tsp. baking powder; ¼ tsp. kosher salt; ¾ cup (70 g) unsweetened shredded coconut, plus more for serving; ½ cup (90 g) English toffee chips (such as Heath Bits O’ Brickle)

By Roxana Jullapat

January 12, 2021

Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio

“Once you eat one, you just can’t stop,” says Roxana Jullapat in her cookbook Mother Grains (out April 2021). Hence how these cashew-and-toffee-loaded cookies got their name. Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar. Look for whole-grain unbleached organic sorghum flour (Bob’s Red Mill makes one), which has more flavor (and fiber) than the refined version. Can’t find sorghum flour? Play around with any heirloom wheat flour in its place—like spelt, buckwheat, rye, or einkorn—each will bring its own special something.

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