My uncle had a heart attack yesterday and I was going to make him some low fat low cholesterol peanutbutter cookies but the recipes all call for white flour and I thought Wheat would be better can I just substitute it?
In a cookie recipe, whole wheat and white work pretty much the same EXCEPT that wheat flour is a little heavier and can absorb a bit more moisture. If you substitute cup for cup, you could end up with your cookies going a bit too dry.
If I were doing it, I'd substitue but hold bit a little bit of flour (1/4 to 1/2 cup) depending on yout batch size, and add it back at the end of mixing until the dough is the texture that I want.
But if you don't do that, it isn't going to be a really big deal. Worst case, if the dough is dry just add a Tbs of water or two as needed at the end.
Now in breads or cakes, it is a different story bcause the flours have different gluten levels. That important in products that rise or that have puffy structures that need to support themself.
Lynda
Not at all!
I actually prefer whole wheat in cookies.
If you are using a low fat recipe that includes applesauce they will be especially good. Also very nice in peanut butter cookies or hermits.
The only place it doesn't work so well is in really light/white cookies like spritz or a delicate sugar cookie. They still taste great, but will be less delicate.
Now that you've got me thinking about it, I really need to make some hole wheat Spritz. I like the nuttier taste of whole grains so the whole wheat would suit me fine in those.
Lynda
And another thing, if your cookies use raisins or are an oatmeal cookie, the whole wheat will make them even better.
Lynda
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