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I favor an approach that is different from what you'll see just about anywhere. Instead of tiptoeing into whole-grain baking, using a small percentage of whole-grain flour with a larger amount of refined all-purpose, just go for it and go all in. I've found that bland all-purpose flour dilutes flavors, while nutty whole-grain flours amplify buttery, toasty, and chocolaty notes. You may discover that you need a little more liquid; you may not. But I recommend going bold and giving it a try. I now serve 100% whole-grain desserts to my kids, and they've never complained.


This has been my go-to "house" cookie for years—when I tell the kids I'm making cookies, it's these guys, made with no-frills, good ol' whole-wheat flour. The good news is that they work with other flours, too (see sidebar at right).They're wonderfully crisp around the edges and chewy in the middle; that soft center comes from using all brown sugar (no granulated) and a drizzle of honey.


Change It Up Use the recipe above as a customizable template. I baked dozens using different flours; all worked beautifully.

1) Brown Rice Flour (8.8 ounces/2 cups) Cookies flattened but were crispy and very nutty tasting.

2) Buckwheat Flour (9 ounces/2 cups) Sandy batter, but cookies were beautiful. Buckwheat's bitter edge tasted like dark chocolate.

3) White Whole-Wheat Flour (9.5 ounces/2 cups) Cookies were puffy and pretty, with more up-front sweetness than the other versions.

4) Whole-Wheat Pastry Flour (8.5 ounces/ 2 cups + 2 tablespoons) Crunchier texture; flavor was mild, buttery, and sweet.

You can find these recipes and many more delicious whole grain recipes in my new book, Everyday Whole Grains!