Take a good look at this Applesauce Chocolate Chip cookie.
Now take a close look at this one. Notice any difference?
There's not much difference, EXCEPT...
I used whole wheat flour in the first cookie.
You can't see, smell or taste any difference. Well, at least the kids I made them for didn't notice ...
I didn't use just any wheat, I used SOFT white wheat, and when ground, it is known as whole wheat pastry flour.
Sure, you can use regular hard wheat in your cookie recipes, but I wouldn't recommend it. Your cakes and cookies will be heavy, dense, and chewy. Hard wheat is okay in maybe an oatmeal cookie, but not for your tender cakes, muffins and cookies.
Here's a tip to know which wheat to use:
For anything with YEAST, use HARD wheat.
For anything with baking powder or baking soda, use SOFT wheat.
Goods to try soft wheat in: cakes, muffins, cookies, flat breads, pastries, crackers, and noodles.
This is a great way to incorporate healthy protein, fiber and grains into your diet ~ give it a try!