I am wondering if there is a rule of thumb about substituting whole wheat flour for unbleached a-p flour in cookie recipes.

For example, if I wanted to do it with Merrill's yummy cookie recipe from earlier this week. I had a cookie with WW flour recently and it was yum so I am interested in trying it out.

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MrsWheelbarrow
MrsWheelbarrow July 25, 2010

I've always heard 1/3 WW to 2/3 AP is the best ratio.

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mrslarkin
mrslarkin July 26, 2010

When I want to make whole grain cookies, I substitute equal amounts of King Arthur white whole wheat flour. It's ground finer than most regular whole wheat flour, so results will be similar to AP flour when making cookies.

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healthierkitchen
healthierkitchen September 7, 2010

I also do a straight switch if using white whole wheat or whole wheat pastry flour. For great, great whole grain baking, if you haven't already, check out Kim Boyce's Good to the Grain.

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