I only have one type of flour in the house, and that is whole wheat, and it’s usually Bob’s Red Mill. I try to keep ingredients/products to a minimum to save money, save shelf space, and reduce waste and anxiety. I haven’t used white flour in decades. I make bread, cakes and cookies all with whole wheat.

I reduced the sugar, brown sugar and butter all by 1/4 and replaced with 3/4 cup unsweetened applesauce (affordable and easily available at grocery store) and baked them twice as long. I like drier cookies. I also added a teaspoon of cinnamon, a dash of nutmeg, and some peanut butter. I might try replacing all the sugar next time with applesauce, or add some cocoa powder, or replace the butter with peanut butter. I did divide the cookies up into several small containers and put them in the freezer for portion control. Now we can grab a cookie and run

This recipe is a keeper! Thank you.