Can I substitute whole wheat flour for white flour in most cookie recipes?

Or do I need to use a specific whole wheat flour recipe? I am trying to bake healthier for my family and the local school.Can I substitute whole wheat flour for white flour in most cookie recipes?
I regularly substitute whole-wheat pastry flour for white flour in baked-goods recipes (cookies, cakes, muffins, etc.). The pastry flour is much lighter than regular whole-wheat flour, so it doesn't affect the texture and flavor as much.Can I substitute whole wheat flour for white flour in most cookie recipes?
In my experience I have found that wheat flour gets pretty heavy. I have tried over and over again to use it. I have found what works for my best is using a ratio of about 3/1 white to wheat.


I make bread in the machine every day... even those recipes I had to cut the wheat flour down add add white flour too.


I have found though that there is a rye flour out that works very good for bread.


I have tried wheat flour for noodles with bettter success, but still I find my self adding the white to it.


I've used wheat flour in cream gravy..... not good too grainy, won't do that one again.


It may take you a bit like it did me.. to figure out what ratios works best for you and your family.





NOTE: daa, Ive never seen whole wheat pastry flour before, I'm going to have to look for that.
Yes, don't go more than half and half, because the more whole wheat flour you add the heavier the cookies will get. You can also use better brands of white flour like King Arthur. There are better white flours you can get at specialty stores but they can be expensive, and they can spoil faster.