Wholemeal Flour in Cookies

Wholemeal (whole wheat) flour transforms ordinary cookies into more substantial, nutritious treats without sacrificing flavor or texture when used strategically. The key is balancing wholemeal flour with all-purpose flour rather than using 100% whole wheat, which can create dense, heavy cookies with bitter undertones. A 50/50 blend as Imelda used provides the nutty, earthy flavor and hearty texture of whole grains while maintaining the tender crumb and pleasant mouthfeel that all-purpose flour delivers. Wholemeal flour contains the entire wheat kernel including bran and germ, adding fiber, minerals, and a subtle nuttiness that pairs beautifully with oats, dried fruit, and chocolate. When working with wholemeal flour in cookies, compensate for its denser nature by ensuring adequate fat (butter) and leavening (baking soda and baking powder). The result, as Prue noted, feels healthy without tasting virtuous - cookies can be both wholesome and indulgent. Store wholemeal flour in the refrigerator or freezer as the oils in the wheat germ can go rancid at room temperature.