I've used a recipe from the internet for Auntie Angie's Soft Peanut Butter cookies that I use white whole wheat flour in (original calls for spelt, all purpose, or whole wheat pastry flour). Not sure white whole wheat will be universally useful, but that recipe works. White whole wheat is finer than regular Whole wheat, which makes for less density, but wouldn't work in every instance.
Various sources recommend using only part whole wheat flour when replacing all purpose in baking, to avoid dense texture and some say unpleasant taste.
Better Homes and Gardens recommends 1/3 ww and 2/3 a/p; another source says 1/2 ww and 1/2 a-p.
In bread making, I have used 7/8c ww (and no regular) to replace 1c all-purpose, with good if slightly heavier results.
Your choice. Or maybe make two or three small test batches to decide what works best or to your taste.
Soccer02 - Or another idea. Use a pb cookie recipe developed with whole wheat flour, like this one: https://www.allrecipes.com/recipe/86689/easy-whole-wheat-peanut-butter-cookies/
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Better Homes and Gardens recommends 1/3 ww and 2/3 a/p; another source says 1/2 ww and 1/2 a-p.
In bread making, I have used 7/8c ww (and no regular) to replace 1c all-purpose, with good if slightly heavier results.
Your choice. Or maybe make two or three small test batches to decide what works best or to your taste.
Or another idea. Use a pb cookie recipe developed with whole wheat flour, like this one:
https://www.allrecipes.com/recipe/86689/easy-whole-wheat-peanut-butter-cookies/