Baking with Whole Wheat Flour

by Dana on October 26, 2010

When the clouds roll in and there is a chill to the air, a cup of hot something and a cookie are often a wonderful treat at the end of a long day. So, how do we still indulge in a little something sweet without going overboard? We take our recipes and substitue healthier alternatives when possible.

A great place to start is using whole wheat flour instead of white flour. To get you started, here are a couple of recipes:

While this chocolate glazed pumpkin cookie recipe that @aminichols tweeted yesterday doesn’t specifically call for whole wheat flour, it looks too delicious to pass up. I checked with her to determine if whole wheat flour would work and she advised to do ‘half whole wheat, half white flour on the first try, because sometimes going whole wheat 100% is too dry.’

Which of your favorite cookies have you baked substituting whole wheat flour and how did they turn out?

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Whole wheat means I can eat twice as many, right? | is this REALLY my life?
October 26, 2010 at 11:44 AM

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1 Emily October 26, 2010 at 11:45 AM

If you can start with half and half, just about any cookie is good with whole wheat flour. I even have a recipe for whole wheat snickerdoodles!
.-= Emily´s last blog ..Mad Libs Monday: Its About Time by Marie LeBaron of Make and Takes =-.

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