Whole wheat flour is made from the entire wheat kernel while white flour is made only from the endosperm of the wheat kernel. This means whole wheat flour contains more nutrients like fiber, protein, vitamins and minerals compared to white flour. Using whole wheat flour in cookies can significantly change their texture, flavor, appearance and nutrition profile.
How is whole wheat flour different from white flour?
White flour is made by removing the bran and germ from the wheat kernel, leaving only the starchy endosperm. Whole wheat flour contains the entire wheat kernel – the bran, germ and endosperm.
Here’s a comparison:
Whole wheat flour
– Contains the bran, germ and endosperm
– Higher in fiber, protein, vitamins and minerals
– Coarser texture
– Nuttier, earthier flavor
White flour
– Contains only the starchy endosperm
– Lower in fiber, protein, vitamins and minerals
– Finer texture
– Milder flavor
The additional fiber, protein and nutrients in whole wheat flour can provide some health benefits. However, the different texture and flavor profile impacts how it performs in baked goods.
How does whole wheat flour change the texture and mouthfeel?
Whole wheat flour contains fiber, protein and fat from the bran and germ which impacts the texture and mouthfeel of cookies.
Texture
– Cookies made with whole wheat flour will be denser and heavier. White flour results in lighter, fluffier cookies.
– Whole wheat cookies are crumbly rather than chewy. The bran particles act like little razor blades that interrupt gluten development.
– Whole wheat cookies spread less than white flour cookies. Less spread means thicker cookies.
Mouthfeel
– The bran and germ particles in whole wheat flour give it a grittier, coarser mouthfeel.
– Cookies made with whole wheat flour taste heartier and grainier.
– The added fat from the germ makes whole wheat cookies more moist and tender if proper ratios are used.
How does whole wheat flour change the appearance?
Replacing white flour with whole wheat flour can significantly change the appearance of cookies:
– Whole wheat cookies are darker in color – more brown than golden yellow.
– They are flatter and wider due to less spread during baking.
– Whole wheat cookies typically have a bumpy, craggy surface rather than a smooth flat top.
– Chocolate chip cookies will appear drier on the surface since the dough does not spread as much.
– Oatmeal raisin cookies made with whole wheat flour will be speckled with visible bran flecks.
What ratio of whole wheat to white flour is best?
The amount of whole wheat flour you use will impact the texture, taste and appearance of cookies. Here are some guidelines:
– 100% whole wheat flour – Cookies will be extremely dense and dry with a strong wheat flavor. Bran flecks will be very visible. Difficult to get cookies to spread.
– 75% whole wheat flour – Cookies will be heavy, dense and dry with a noticeable wheat taste. Use extra leavening and liquids.
– 50% whole wheat flour – Balances the benefits of whole wheat without being too dense. Wheat flavor is moderately detectable.
– 25% whole wheat flour – Delivers additional nutrition without sacrificing too much texture. Wheat flavor is subtle.
– 10% whole wheat flour – Undetectable change in texture or taste but boosts nutrition slightly. Good starter percentage.
In general, replacing 25-50% of white flour with whole wheat flour produces the best results. Be sure to adjust liquids and leavening since whole wheat flour soaks up more moisture.
How does whole wheat flour change the taste?
Whole wheat flour has a heartier, nuttier, earthier taste than white flour due to the additional bran and germ. Here’s how it impacts cookie flavors:
– Chocolate cookies will have a more intense chocolate flavor.
– Oatmeal raisin cookies take on a toasted, nutty taste.
– Sugar cookie taste won’t be dramatically impacted with 25-50% whole wheat flour.
– Gingerbread cookies have a stronger molasses taste with whole wheat flour.
– Peanut butter cookies have a more pronounced peanut flavor.
The bran and germ particles impart a wheatier flavor. If you use 100% whole wheat flour, the wheat taste will overwhelm other flavors. Moderate amounts keep other flavors detectable while adding complexity.
Does whole wheat flour impact cookie nutrition?
Whole wheat flour can significantly improve the nutritional profile of cookies by adding protein, fiber, vitamins and minerals.
Here is a nutrition comparison of chocolate chip cookies made with white vs. whole wheat flour:
| Nutrition Facts | White Flour Cookie | Whole Wheat Flour Cookie |
|---|---|---|
| Calories | 120 | 110 |
| Fat | 6g | 5g |
| Carbs | 16g | 15g |
| Fiber | 0.5g | 2g |
| Protein | 1g | 3g |
| Iron | 0.5mg | 1mg |
As you can see, whole wheat flour boosts the fiber and protein content while providing more iron and other micronutrients. The addition of bran and germ increases nutritional value without dramatically increasing calories.
How can you adjust recipes to use whole wheat flour?
Here are some tips for adjusting traditional cookie recipes to use whole wheat flour:
– Reduce white flour by 25-50% and replace with an equal amount of whole wheat flour
– Add 2-4 extra Tbsp liquid (milk, water, eggs) per cup of whole wheat flour to offset dryness
– Increase leavening agents slightly – add 1/4 tsp more baking soda and/or baking powder per cup of whole wheat flour
– Increase fat slightly to tenderize – add an extra Tbsp butter per cup of whole wheat flour
– Bake at slightly lower temperatures – reduce by 25°F to prevent over-browning
– Allow cookies to cool completely before judging texture since whole wheat cookies firm up more as they cool
– If cookies are too dry, add a little more liquid. If too dense, reduce the amount of whole wheat flour next time.
With some adjustments, you can generally substitute whole wheat flour for about 25-50% of the white flour in any cookie recipe. This improves nutrition while limiting changes to texture.
What about white whole wheat flour?
White whole wheat flour is milled from hard white wheat instead of traditional red wheat. It has a lighter color but contains the same nutrition as regular whole wheat flour.
White whole wheat flour has some advantages:
– Lighter in color – won’t darken cookie appearance as much
– Milder flavor – doesn’t impart as strong an earthy taste
– Finer texture – less visible specks of bran
The simpler flavor and texture profile makes white whole wheat flour ideal for cookies like sugar cookies where you don’t want the wheatiness to take over.
You can substitute white whole wheat flour for regular whole wheat flour using a 1:1 ratio. The nutrition will be the same while the flavor and appearance differs slightly.
What kinds of cookies work best with whole wheat flour?
Certain cookies are better suited to whole wheat flour than others:
Good cookie types:
– Oatmeal cookies
– Chocolate chip cookies
– Peanut butter cookies
– Gingerbread cookies
– Shortbread
– Biscotti
More challenging cookies:
– Sugar cookies
– Buttery shortbread
– Light and delicate cookies
The cookies that already have a hearty, crunchy texture and pronounced flavors tend to complement whole wheat flour the best. Cookies where you want a tender, cake-like crumb can be more difficult with whole wheat flour.
Should you sift whole wheat flour?
With traditional whole wheat flour, sifting is not usually recommended. Sifting would remove some of the bran and germ, lowering the nutrition. For lighter cookies, consider using white whole wheat flour instead which has a finer texture.
However, you can stir whole wheat flour before measuring it to lighten it. The stirring helps incorporate some air which can produce a slightly lighter texture in cookies. Just avoid excessive sifting.
Conclusion
Whole wheat flour contains more nutrients than white flour but does change the appearance, texture and taste of cookies due to the added bran and germ. For best results, substitute 25-50% of the white flour in a recipe with whole wheat flour. Also, adjust liquids, leavening and fat to accommodate the heartier texture. Cookies made with part whole wheat flour will be denser and darker but boast more fiber, protein and minerals. With some tweaking, you can get tasty, nutritious cookies using wholesome whole wheat flour.