herb and cheese cookies recipe with wheat flour (2024)

FAQs

What happens if you use whole wheat flour in cookies? ›

Whole wheat flour, due to its coarser grind, takes longer to absorb any liquid in a recipe. Which means, when your dough is stiff to begin with – as this peanut butter cookie dough is – if you don't bake the cookies right away, the whole wheat will absorb their liquid, making them spread less.

If you're looking for a tall, cakey cookie, go for a hard red wheat (like Red Fife), but we love a crisp outside and chewy middle, so Rye is our flour of choice for this one.

Whole-Wheat Flour

For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. If you want to use only whole wheat, you'll need to add more water.

Generally speaking, substituting whole wheat can result in a drier, denser product.

Whole Wheat Flour: The Nutritious Option

Whole wheat flour adds a nutty flavor and a denser texture to cookies, along with additional nutrients and fiber. Due to its higher absorption rate, you might need to adjust the liquid in your recipe.

1. Substitute an equal part of whole wheat flour for white flour as long as it's the same type of flour. In other words, 1 cup of whole wheat bread flour can replace 1 cup of white bread flour, and 1/2 cup of whole wheat all-purpose flour is an acceptable substitute for 1/2 cup of white all-purpose flour.

It still won't be like a classic cookie in texture, and the taste will be unusual too. I made chocolate chunk cookies with whole wheat flour, sifted whole wheat flour and all purpose flour. The cookie with whole wheat flour was denser and barely spread out while baking. It also had a very different "whole wheat" taste.

Both plain white flour and whole wheat flour are fantastic for baking pastry, cakes, shortbreads and everything else in between.

It has a lighter color and a milder flavor, but still offers all of the whole grain benefits, as its bran, germ, and endosperm are left intact. For this reason, white whole wheat flour is an excellent ingredient to use in whole grain baking, for breads, pastries, and everything in between.

As a bonus, I did a little research to find out just what role each ingredient plays in chocolate chip cookies, so you can adjust your recipe however you feel like experimenting. Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy.