Depends on the cookie. For shortbread I use all purpose because I want my shortbreads white For others I'd be happy with un bleached. If it is a cookie with brown sugar, oatmeal, dried fruit bits etc., it is already a heavy cookie so I'd use some whole wheat flour for more nutrition.
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If it is a cookie with brown sugar, oatmeal, dried fruit bits etc., it is already a heavy cookie so I'd use some whole wheat flour for more nutrition.