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Whole-Wheat Sugar Cookie Recipe

by Laura Fuentes

Nov 6, 2017
5 from 21 votes
These whole-wheat sugar cookies are easy to make, have real and wholesome ingredients and can be rolled out and cut into shapes for any occasion.
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

whole wheat sugar cookie recipe that is easy to make and can be cut out and frosted for any occasion

You’ve found the whole wheat sugar cookie that tastes scrumptious AND can easily be cut into perfect shapes.

Whether it’s a special occasion or you want to enjoy a delicious cookie made with whole wheat flour without a dense/hockey puck texture, this recipe guarantees lots of smiles.

round sugar cookies frosted and topped with sprinkles on a cooling rack

Roll-Out Sugar Cookies with Whole Wheat Flour

The perfect whole-wheat sugar cookie (aka this one) should have a chewy texture with a buttery and not-to-sweet flavor. It should be soft enough to easily bite in and sturdy enough to handle being decorated without breaking or crumbling everywhere. 

While this recipe can be made with traditional whole-wheat flour, whole-wheat pastry flour is a game-changer. It gives cookies, pie crusts, bread, and other baked goods a delicate texture that tastes like a pro baked it and a little less dense than traditional whole-wheat.

whole wheat sugar cookies on a cooling rack next to a large bowl of frosting

Ingredients

Let’s take a trip to the pantry and grab the following items to make these sugar cookies: 

  • Whole wheat pastry flour: pastry flour has a finer texture. If you don’t have any, traditional whole wheat flour will work. 
  • All-purpose flour: using only whole wheat flour will make the cookies too dense; regular all-purpose flour is necessary for them to be soft and chewy.  
  • Salt: enhances the flavor and leavening. 
  • Baking soda: helps the cookie dough rise while baking and provides texture. 
  • Unsalted butter: make sure it’s at room temperature. If using salted, omit the added salt. 
  • Granulated sugar: for sweetness. 
  • Egg white: binds the cookie dough and makes a stiff icing. 
  • Vanilla extract: belongs in sugar cookies. 
  • Almond extract: optional and tastes incredible combined with vanilla extract. 
  • Powdered sugar: for the icing. 
  • Lemon juice: brightens the icing flavor, so it’s not overly sweet. 

You’ll find the ingredient amounts in the recipe card at the end of this post. 

frosting a whole wheat sugar cookie

How to Make Whole Wheat Sugar Cookies

Follow the step-by-step directions below, and you’ll have perfect sugar cookies ready to frost and eat!

  1. Sift the dry ingredients
    Combine the flours, salt, and baking soda in a large bowl; make sure to use the scoop-to-fill method and measure the flour correctly.
  2. Combine the wet ingredients
    In a separate bowl, beat the butter and sugar until it’s fluffy. Add the egg white, vanilla, and almond extract, and mix until combined. 
  3. Chill
    Cover the dough with plastic wrap and refrigerate for 4 hours. 
    Remove the cookie dough from the fridge and preheat the oven to 325F. 
  4. Roll out
    Roll the dough to a ¼-inch thickness on a lightly floured surface. Use cookie cutters to cut the dough into shapes and transfer them to a lined baking sheet. 
  5. Bake
    Bake the cookies for 12 minutes, remove them from the oven, and let them cool for 5 minutes before removing them from the baking sheet. 
  6. Mix the icing
    While the cookies cool, whisk the powdered sugar, egg whites, and lemon juice in a large bowl until smooth- the consistency should be a glaze. 
  7. Frost and enjoy
    Ice the cookies with a small spatula or piping bag and decorate as desired. 

All that’s left is to grab a glass of milk or cup of coffee and treat yourself! 

Love it when you can watch how to make a recipe before attempting it yourself? Me too! Watch how it’s made in this short video:

Whole Wheat Sugar Cookie Tips

Making these whole-wheat sugar cookies is similar to making traditional sugar cookies. Here are some tips for the best results! 

Room temperature butter and eggs
Are much easier to work into cookie dough without overworking the gluten. 

adding sprinkles to frosted whole wheat sugar cookies

Don’t skip the chilling
Cold dough rolls out without sticking to the rolling pin and will retain its shape in the oven. 

Storage
If there are any leftover cookies, refrigerate them in an airtight container for up to 3 days. 

Make Ahead
Prepare and refrigerate the dough for up to 5 days or freeze-wrapped in a freezer-safe container for up to 30 days. 

woman holding a mug of cocoa dipping a sugar cookie

Now you just need to make yourself a mug of homemade hot cocoa, and you’ll be ready to enjoy your cookies!

Whole-Wheat Sugar Cookie Recipe

Laura Fuentes
5 from 21 votes
These whole-wheat sugar cookies are easy to make, have real and wholesome ingredients and can be rolled out and cut into shapes for any occasion.
Servings: 24 cookies
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 12 minutes mins

Ingredients

Cookies:

  • 1 cup Whole-Wheat Pastry Flour
  • ½ cup Unbleached All-purpose Flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 4 ounces unsalted butter at room temperature
  • ⅔ cup granulated sugar
  • 1 egg white
  • 1 ¼ teaspoons pure vanilla extract
  • ¼ teaspoon pure almond extract

Icing:

  • 2 cups confectioner’s sugar sifted
  • 2 large egg whites
  • 2 teaspoons lemon juice freshly squeezed

Instructions
 

  • In a medium bowl, whisk flours, salt, and baking soda.
  • In a separate bowl, beat butter and sugar until it’s light and fluffy. Scrape the sides of the bowl and add the egg white, vanilla, and almond extract, beat until combined.
  • To the butter mixture, add flour mixture, and mix until incorporated. Cover the bowl with plastic wrap, and chill for at least 4 hours.
  • Once dough is ready, preheat oven to 325°F and line 2 baking sheets with parchment paper.
  • Lightly dust a work surface with all-purpose flour and place chilled dough directly onto the work surface. Roll dough out to a ¼-inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. Re-roll dough scraps into new large pieces of dough.
  • Bake cookies for 12 minutes or until the edges look golden but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.
  • For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. If you want a thicker glaze, add a little more sugar and any food coloring you like.
  • Ice cookies by icing the edges first and then filling it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days. You can also refrigerate dough for up to 5 days and freeze dough up to 30 days.

Notes

Nutrition information is calculated without the icing.

Equipment

Clean Treats Cookbook
rolling pin bands

Nutrition

Serving: 1 cookieCalories: 83kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 50mgPotassium: 25mgFiber: 1gSugar: 6gVitamin A: 119IUCalcium: 3mgIron: 0.3mg
Like this recipe?Rate and leave a comment below

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Reader Interactions

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    Recipe Rating




  1. Donna

    November 16, 2017 at 8:49 pm

    5 stars
    I use arrowroot and 1-to-1 gluten free to make treats for my grandsons.

    Reply
  2. Tonya Shultz

    November 14, 2017 at 9:21 pm

    5 stars
    We use Bob Red Mill Gluten Free flour for most of our baking needs. It is a flour I trust and we are never disappointed. We use it for pic crusts, pizza, cookies, cakes and brownies.

    Reply
  3. Rachel

    November 14, 2017 at 6:44 pm

    5 stars
    I especially love baking granola bars and breakfast yummies!! Bob’s Red Mill has some great products to help with that oven fun!! 🙂

    Reply
  4. Linda

    November 14, 2017 at 12:41 pm

    5 stars
    I live near Bob’s Red Mill. It is a fabulous location and if you are every in the area go to their restaurant!!
    I love Bob’s bread for cookies, muffins and scones!

    Reply
  5. Karen

    November 14, 2017 at 9:07 am

    5 stars
    Gluten Free flour for just about everything, We love their GF quick oats too!

    Reply
  6. Phyllis

    November 14, 2017 at 9:04 am

    5 stars
    I love Bob’s gluten-free pancake mix! I make a double batch easily once a month for family brunch. Then we nibble pancakes as snacks w peanut butter the next day. they never last long.
    I also love to bake cookies w the Almond flour which I use to make recipes gluten free!
    I love to experiment and Bob’s products are so versatile! 🙂

    Reply
    • Laura Fuentes

      November 19, 2017 at 4:18 pm

      Hi Phyllis! You are our gift card winner!

      Reply
      • Phyllis

        November 22, 2017 at 5:31 am

        5 stars
        Yay!!!
        Guess I can’t say “I never win anything” anymore. This is great News 😀

        Reply
        • Laura Fuentes

          November 22, 2017 at 6:43 am

          Congratulations!

          Reply
  7. Tammy R

    November 14, 2017 at 2:39 am

    5 stars
    I love using whole wheat pastry flour! Cookies and quick breads taste wonderful!

    Reply
  8. Betsy C

    November 13, 2017 at 10:04 pm

    5 stars
    Have used Bob’s Gluten free flour mix to bake for family members with Celiac. My favorite thing to bake is oatmeal chocolate chip cookies.

    Reply
  9. Rachel

    November 13, 2017 at 9:24 pm

    5 stars
    We love the oatmeal for breakfast and almond flour because we make muffins every week.

    Reply
  10. Rebecca

    November 13, 2017 at 9:19 pm

    5 stars
    My favorite is whole wheat pastry flour for muffins.

    Reply
  11. Barbara

    November 13, 2017 at 7:33 pm

    5 stars
    We like to use Gluten free flour for holiday muffins. They are a tradition.

    Reply
  12. Tricia

    November 13, 2017 at 7:20 pm

    5 stars
    I have only used the whole wheat flour but am going to ty the cookie recipe with the whole wheat pastry flour, it sounds really yummy, looking for a healthier Christmas cookie to try.

    Reply
  13. Lisa

    November 13, 2017 at 3:42 pm

    5 stars
    Is there a way to see the printed recipe? I didn’t see it in this post.

    Reply
    • Laura Fuentes

      November 13, 2017 at 6:32 pm

      5 stars
      Hi Lisa! Thanks for catching that. With our web update, the recipe did not carry over. Hit refresh and now it’s there. 🙂 Laura

      Reply
  14. Lisa

    November 13, 2017 at 3:33 pm

    5 stars
    I Haven’t used Red Mill flour, but am going to try these cookies. Cookies (cut-out, snickerdoodle, peanut butter) are my favorite things to bake.

    Reply
  15. Carin

    November 13, 2017 at 2:20 pm

    5 stars
    We love Bob’s!!!! We would love to win this!!! We bake so many things….and use all types of flours – whole wheat, white whole wheat, gluten free – but we have never tried ww pastry flour. Thank you!

    Reply
  16. Abby Hilkemeier

    November 13, 2017 at 2:00 pm

    5 stars
    I love the gluten-free all purpose flour because gluten causes a lot of problems in our family.

    Reply
  17. Moira M

    November 13, 2017 at 1:40 pm

    5 stars
    My favorite type of Bob’s Red Mill flour to use in baking is Organic Whole Wheat Flour. I love to bake treats for the kids but love that its organic!

    Reply
  18. Melanie

    November 13, 2017 at 1:13 pm

    5 stars
    I use the whole wheat flour the most. To bake up all kinds of breads and muffins.

    Reply
  19. Linda

    November 13, 2017 at 12:36 pm

    I like to use Bob’s Red Mill Pastry whole wheat Fluor for making muffins. ❤️❤️❤️

    Reply
  20. Andrea

    November 13, 2017 at 12:11 pm

    My favorite is Bobs Red Mill gluten free all purpose four, i make banana muffins and the kids love them, can’t tell the difference between regular flour!

    Reply
  21. Lauren

    November 13, 2017 at 11:40 am

    Organic whole wheat flour for my scrumptious banana bread! Yum!

    Reply
  22. Becky

    November 13, 2017 at 11:10 am

    My girls love to bake cookies and muffins with me and we usually use some all purpose and some whole wheat!

    Reply
  23. Margot C

    November 13, 2017 at 11:08 am

    I like using the Bob’s Red Mill Almond Flour to make a tasty gluten-free crust for a fruit tart.

    Reply
  24. Susan Bosserman

    November 13, 2017 at 10:43 am

    Lately I’ve been making Bob’s Red Mill delicious Almond Oat cookies. The recipe is on the bag of Bob’s Red Mill Oat Flour. My favorite is the Super Fine Almond flour, but I love all the flours they make!

    Reply
  25. Lealia

    November 13, 2017 at 10:41 am

    I️ like to use Bob Red Mills Flour when I️ make banana bread. It is so good!

    Reply
  26. Debbie Bates

    November 13, 2017 at 9:53 am

    I use the all purpose flour for my pancakes!

    Reply
  27. latanya

    November 13, 2017 at 9:41 am

    I would like to bake a pound cake.

    Reply
  28. Melissa

    November 13, 2017 at 9:37 am

    All purpose flour I use to make Banana mini muffins and of course peanut butter brownies with caramel drizzle!!

    Reply
  29. Cristina

    November 13, 2017 at 9:33 am

    I use Bob’s Red Mill gluten free flour. I love to bake good old fashioned chocolate chip cookies and your Breakfast Cookies from your first cookbook. Bob’s Red Mill gluten free flour makes it tastes just like regular flour.

    Reply
  30. siri

    November 13, 2017 at 9:30 am

    my favorite is Bob’s red mill whole wheat flour for my yummy nano`s.

    Reply
  31. Alice Bouwma

    November 13, 2017 at 9:28 am

    Where’s the recipe itself – not just the link to the video? Thanks for this “healthier” option!

    Reply
  32. Jennifer Silva

    November 13, 2017 at 8:47 am

    I like to use Bob’s Red Mill whole wheat baking flour when baking breads.

    Reply
  33. Connie Boyd

    November 13, 2017 at 8:24 am

    We are a GF family and love all of the Bob’s Red Mill products offered for our family!

    Reply
  34. Emily Williams

    November 13, 2017 at 8:03 am

    Love their almond flour and we love making breads and bars!

    Reply
  35. Rachel

    November 13, 2017 at 8:02 am

    Thanks for all the great baking tips. I am excited to try your sugar cookie recipe.

    Reply
  36. Evelyn

    November 13, 2017 at 7:46 am

    I love using Bob’s Red Mill Whole Wheat Pastry Flour when I make chocolate chip zucchini bread. But I’ll be honest, I’m an All-Purpose White flour lover too. Can’t go wrong with any of these.

    Reply
  37. Trish

    November 13, 2017 at 7:39 am

    The whole wheat pastry flour is the best for cookies!!!

    Reply
  38. Maureen

    November 13, 2017 at 7:34 am

    I love to bake gluten free Pumpkin bread. with Bob’s Gf flour

    Reply
  39. Wendi

    November 13, 2017 at 7:12 am

    Bob’s red mill artisan bread flour. We make 2 loaves of bread per week (no more store bought bread for us). Any bread flour will do in a pinch but Bob’s … .

    Reply
  40. Katie Glowicki

    November 13, 2017 at 6:52 am

    I’ve only ever used all purpose flour for baking, but definitely up for trying a different type.

    Reply
  41. Jenny

    November 13, 2017 at 6:45 am

    All purpose flour for my great, great grandma’s poor man’s cake!

    Reply
  42. Sarah

    November 13, 2017 at 6:29 am

    Our favorite flour is all purpose flour or whole wheat flour. My favorite recipe right now is blueberry shortbread bars with blueberries we picked over the summer :-).

    Reply
  43. Sarah

    November 13, 2017 at 6:28 am

    I love using their almond flour for healthy(ish) almond chocolate chip scones!

    Reply
  44. Isabella Roversi

    November 13, 2017 at 6:04 am

    My favorite type is actually Chickpea flour! I make a nice savory bread with it. Lots of proteins and not a lot of carbs. 😛

    Reply
  45. Keri justice

    November 13, 2017 at 6:00 am

    My favorite thing to bake are desserts. m making monster cookies today, they’re my absolute favorite cookie.

    Reply
  46. Billie Moore

    November 13, 2017 at 5:44 am

    My favor is the whole wheat pastry flour to bake cookies and brownies.. The almond flour is helpful with gluten problems in our household.

    Reply
  47. Michelle Hoehne

    November 13, 2017 at 5:24 am

    I love Bob’s Red Mill Pastry flour. It makes great biscuits, pie crusts, and cookies. Making rolled-out cookies is a holiday tradition for us, and this flour makes great cookies.

    Reply
  48. jacquelyn

    November 13, 2017 at 5:03 am

    My favorite is their bread flour for making a fresh loaf of bread!

    Reply
  49. Rebecca Otto

    November 13, 2017 at 4:53 am

    Gluten free baking flour!” Sugar “cookies using honey and coconut oil.

    Reply
  50. Preciousa

    November 13, 2017 at 4:32 am

    Actually, my favorite Bob’s baking “flour” is actually the organic old fashioned oats and a little of their bleached traditional flour for awesome chewy oatmeal cherry cookies ( dried cherries instead of boring old raisins)! Going to see what kind of results I get with the steel cuts oats next!

    Reply
    • Preciousa

      November 13, 2017 at 4:33 am

      Unbleached!!!!! Stupid autocorrect!!

      Reply
  51. Najla

    November 13, 2017 at 3:49 am

    Organic whole wheat flour for cookies and pizza crusts.

    Reply
  52. Jennifer C

    November 13, 2017 at 1:19 am

    I use Bob’s Unbleached All Purpose Flour. I make our sandwich bread out of it. Now my family won’t eat any other bread. What have I done?! Haha

    Reply
  53. Cammile

    November 13, 2017 at 12:19 am

    I love to bake cookie and cakes with all purpose flour… Yummy

    Reply
  54. Be

    November 13, 2017 at 12:05 am

    I like to use the unbleached all purpose flour…delicious desserts especially over the holidays!!!

    Reply
  55. Nicole Bu.

    November 12, 2017 at 11:11 pm

    All purpose flour for pumpkin chocolate chip muffins we make every Fall!

    Reply
  56. Nicole

    November 12, 2017 at 11:04 pm

    All purpose flour to make snickerdoodle and chocolate chip cookies!

    Reply
  57. Angel

    November 12, 2017 at 10:42 pm

    Hopefully this counts since it’s actually a no-bake item, but I love to use the almond meal in my no-bake peanut butter cup bars. Yum!

    Reply
  58. Kathlene

    November 12, 2017 at 10:32 pm

    Hi, my favorite Bob’s Red Mill flour is, the whole wheat pastry flour that you use in your cookie recipe. I use it for my biscuits, pancakes and also for coating my chicken when I bake it.

    Thank you.

    Reply
  59. Paula Clemmer

    November 12, 2017 at 10:25 pm

    I love Bob’s Red Mill organic whole wheat flour. It’s a beautiful flour great for everything!

    Reply
  60. Allison

    November 12, 2017 at 10:16 pm

    I love using their white whole wheat flour. I use it to make whole wheat bread in my bread maker every week, to make pie crusts for pies and quiche, for banana and pumpkin muffins…for everything! I love it!

    Reply
  61. Jennifer Caldwell

    November 12, 2017 at 10:00 pm

    MY daughter has celiac so we came to know Bob through his gluten free products. They are lifesavers and so easy to use! I love the one to one gf blend

    Reply
  62. Heidi

    November 12, 2017 at 9:56 pm

    I use Bob’s Whole Wheat Pastry Flour for ALL my baking, from pancakes to muffins, coffeecake to waffles, even birthday cupcakes!

    Reply
  63. Renee Dixon

    November 12, 2017 at 9:55 pm

    I love making pies and cookies with my kids over the holidays. I normally use all purpose but would love to try Bob’s Red Mill!

    Reply
  64. Debbie Anderson

    November 12, 2017 at 9:55 pm

    100% stone ground whole wheat flour to make amazing blueberry muffins! Great for snacking on anytime.

    Reply
  65. Felicia Black

    November 12, 2017 at 9:52 pm

    My favorite is the whole wheat flour. I love using it in my waffle mix!

    Reply
  66. Jeannette Knudsen

    November 12, 2017 at 9:43 pm

    I love Bob’s Red Mill gluten free 1 to 1 baking flour. I love to make gluten free vegan pumpkin chocolate chip cookies. With this flour they taste just like the wheat flout cookies that I used to make.

    Reply
  67. Angela

    November 12, 2017 at 9:41 pm

    Gluten Free All Purpose Baking Flour as my daughter was diagnosed celiac 6 months ago so I have had to learn to cook and bake gluten free and make sure we don’t cross contaminate.

    Reply
  68. Stacy L

    November 12, 2017 at 9:38 pm

    We like the all purpose organic flour for chango bars. My daughter’s teacher read a book to the class a few years ago that talked about them and she has taken the bars to school for her birthday treat ever since. Of course, blueberry or chocolate chip pancakes are always a favorite in our house, too! 🙂

    Reply
  69. Kelsey Roderick

    November 12, 2017 at 9:37 pm

    All purpose flour for savoury & sweet scones

    Reply
  70. Christina Aguilar

    November 12, 2017 at 9:29 pm

    All purpose flour for chocolate chip cookies

    Reply
  71. Ivy

    November 12, 2017 at 9:25 pm

    Ive never used anything but all purpose flour. I’m looking forward to trying whole wheat, though.

    Reply
  72. Karey V.

    November 12, 2017 at 9:17 pm

    I use Bob’s Red Mill Almond Flour in most of my baking. My favorite is my grain free chocolate chip cookies :).

    Reply
  73. Gary

    November 12, 2017 at 9:10 pm

    Bob’s Red Mill flour is what I always buy! Just today I got their stone ground Whole wheat Pastry flour and Almond meal. I like to bake muffins of all kinds.. followed by cookies.

    Reply
  74. Carrie Haines

    November 12, 2017 at 9:08 pm

    I love to bake chewy chocolate chip cookies- yummy!

    Reply
  75. Denise

    November 12, 2017 at 9:05 pm

    I love using the organic whole wheat flour to bake artisan bread

    Reply
  76. Carrie Miller

    November 12, 2017 at 9:02 pm

    Whole wheat pastry flour! I use it for everything: pancakes, biscuits, quick breads, muffins and cookies.

    Reply
  77. Maria

    November 12, 2017 at 9:02 pm

    Would love to try Bob’s Red Mill whole wheat pastry flour for making cookies and breads.

    Reply
  78. MARIA OTTINGER

    November 12, 2017 at 8:50 pm

    My favorite flour to use Bob’s red mill coconut flour. I like to bake small cakes with it

    Reply
  79. Becky Barnfather

    November 12, 2017 at 8:47 pm

    I use the Arrow Root Flour the most for making some of my favorite Paleo desserts!

    Reply
  80. Heather

    November 12, 2017 at 8:46 pm

    We love Bobs whole wheat pastry flour in our muffins!!

    Reply
  81. JoAnna Waddoups

    November 12, 2017 at 8:38 pm

    my favorite is the glkuten free pancake mix.. my aunt is gf so it makes it so much easier..

    Reply
  82. Stacy

    November 12, 2017 at 8:36 pm

    Whole wheat pastry flour for my lavender sugar cookie!

    Reply
  83. Kay Eibl

    November 12, 2017 at 8:34 pm

    I love baking with all things from Bob’s Red Mill! Recently, I’ve made some gluten-free recipes for friends and co-workers with gluten sensitivities using the Almond Flour and Coconut Flour from Bob’s Red Mill. Thank you for all your wonderful products!

    Reply
  84. Suzanne

    November 12, 2017 at 8:32 pm

    I love Bob’s Red Mill Almond Flour for my special occasion French Macaroons!

    Reply
  85. Courtney

    November 12, 2017 at 8:29 pm

    I love to use all of their products!! What I use most though is almond meal for paleo treats 🙂

    Reply
  86. Cristina

    November 12, 2017 at 8:27 pm

    My favorite Bob’s Red Mill flour to use is the gluten free 1-to-1. I like to use it for cookies, but also recently made a pumpkin cake with it and it was delicious!

    Reply
  87. Katie Chang

    November 12, 2017 at 8:25 pm

    The whole wheat flour is staple in my pantry. I use it to make banana bread and blueberry muffins.

    Reply
  88. Jennifer Parrish Shumake

    November 12, 2017 at 8:21 pm

    I’m an all-purpose flour type of girl. I would love to learn how to use some of the other great Bob’s Red Mill flours though. I do have the coconut flour to use for my Christmas cookies this year. My favorite cookie recipe? My white chocolate cherry chunkies.

    Reply
  89. Norma-Jean

    November 12, 2017 at 8:20 pm

    I usually use all purpose flour for my cookies and sweet breads for the holidays, but I would love to
    try the Whole Wheat Pastry Flour!

    Reply
  90. Candace

    November 12, 2017 at 8:20 pm

    Homemade biscuits or shortbread for strawberry shortcake! My daughter loves my breakfast version using yogurt instead of cool whip.

    Reply
  91. Stuti Patel

    November 12, 2017 at 8:20 pm

    Organic whole wheat flour for bread for delicious coconut milk bread pudding!

    Reply
  92. Rebecca Consol

    November 12, 2017 at 8:18 pm

    I love using the Bob’s Red Mill gluten-free pizza crust mix, but I use it to make cinnamon rolls.

    Reply
  93. Kate C

    November 12, 2017 at 8:17 pm

    Bob’s Red Mill Whole Wheat for pancakes, muffins and breads.

    Reply
  94. Angela

    November 12, 2017 at 8:16 pm

    My favorite is the unbleached white all purpose flour. I love to make chocolate cake.

    Reply
  95. Luisa Rivera

    November 12, 2017 at 8:13 pm

    All purpose flour for my bake my needs

    Reply
  96. Sarah Esses

    November 12, 2017 at 8:13 pm

    I love Bob Mills whole wheat flour for baking muffins- all types.

    Reply
  97. Christina Wotton

    November 12, 2017 at 8:11 pm

    My favorite Bib Mill’s flour is the gluten free all purpose flour! I like to bake homemade pancakes for my family

    Reply
  98. Irlenn Ortega

    November 12, 2017 at 7:24 pm

    I don’t live in the states, but I would like to try this flour to bake cookies for my kids. Thanks for all the information, it’s very helpful!!

    Reply
  99. Lindsey Mullnix

    November 12, 2017 at 7:04 pm

    I’ve never used Bob’s Red Mill flour but I’ve had their oatmeal which was excellent. I’d like to try their flour sometime.

    Also, I love baking pumpkin pie & mint brownies!

    Reply
  100. Julie R

    November 10, 2017 at 4:05 pm

    I like the Unbleached white pastry flour. I use it most to make pie crust for apple pie!

    Reply
  101. Wendyt

    November 08, 2017 at 3:36 pm

    All purpose flower for my yummy cardamom bread recipe for the holidays !!!!

    Reply
  102. Cheryl

    November 06, 2017 at 11:33 pm

    M favorite type of Bob’s Red Mill flour to use in baking is Organic Whole Wheat Flour. I like to bake breads and cookies most.

    Reply

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Food & Lifestyle entrepreneur, Laura Fuentes, wearing a bring yellow shirt, looking straight at camera

Hi! I'm Laura.
I inspire moms to live a healthy lifestyle while juggling their family and work with fresh recipes and practical advice.

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