Not exact matches
The only concession I made for taste / texture over
health was using more all - purpose
flour than whole
wheat because it yields a nicer, less dense & dry, crumb.
Perhaps because of all of the other ingredients, the
wheat flour isn't as assertive tasting as it is in some recipes, and they maintain the identity of a cookie which happens to have healthy ingredients, rather
than tasting like
health food.
You can find it in the
health food section of your grocery store and it is a little more expensive
than an all - purpose
flour, but it's whole
wheat, but finely ground so it doesn't make the recipe heavy.