*Whole wheat pastry flour keeps these cookies whole grain while staying light and fluffy. If you don’t have this on hand, try subbing with one cup of whole wheat flour and one cup of white flour. If you decide to sub with ALL whole wheat flour, you might need a little bit less than the amount called for in the recipe because the flour will absorb more water. If you decide to sub with ALL regular white flour you might need a little bit more flour than the called for amount because the white flour will absorb less than whole wheat flour.
**Most oils should work here. I used coconut oil, but any light colored, mild-tasting oil will work (ie. vegetable oil, sunflower oil, etc.)
*** To keep these naturally-sweetened, I used coconut sugar here. However, feel free to substitute with traditional cane sugar.
Nutrition facts below are calculated for 1 of 18 cookies (gotten by rolling dough into 2 tablespoon sized balls) made with whole wheat flour, coconut oil, and coconut sugar. It doesn’t account for sprinkles or additional toppings.