Baking cookies with whole wheat flour

[Anonymous]

Anyone bake cookies using whole wheat flour? Do you use the same measurements as if you were using white flour? I'm trying to use healthy options when cooking/baking. I did bake cranberry bread last night and used half white flour and half whole wheat flour and it turned out well. Just wasn't sure about substituting all wheat flour for white flour in cookies.

[Anonymous]

I'm not much of a baker, but in my experience cookies made with whole wheat flour do not turn out well.

I can believe that bread might be tastier.

[Anonymous]

I think you can use whole wheat *pastry* flour (which is different from plain old whole wheat flour). If you google "whole wheat pastry flour cookies" you will probably get some good info.

[Anonymous]

I have had good luck using either King Arthur or Trader Joe's "White" whole wheat flour. It is whole wheat, but they use a type of grain that has a lighter color skin and slightly lower protein content. I would guess that if you made a mix of half white whole wheat and half all-purpose flour, that no one would be able to tell the difference.

[Anonymous]

If you want to use real whole wheat flour, the best way to do so is to soak it for a long time first. This will make the texture smooth and light. Usually 24 hours of soaking (make sure to use some sort of acid starter, like lemon juice or whey) will do the trick!

[Anonymous]

I like both of these cookie recipes with WW:

http://allrecipes.com/Recipe/Whole-Wheat-Chocolate-Chip-Cookies/Detail.aspx

http://allrecipes.com/Recipe/Easy-Whole-Wheat-Peanut-Butter-Cookies/Detail.aspx

[Anonymous]

You can try half whole wheat, half all purpose. Going totally whole wheat will substantially change the texture of the cookie.

[Anonymous]

OP here, thanks, those recipes sound good.

[Anonymous]

Depends on the cookie--with oatmeal it's fine, but I wouldn't substitute in a sugar or butter cookie.