Hi Cara, our whole wheat pastry flour is quite a bit lower in protein than our white whole wheat flour, which means it won't absorb quite as much liquid or develop as much gluten. This could make for a cookie that spreads more than you want. If you'd like to experiment, I would bake off a few cookies and if they spread too much, try adding a few tablespoons of additional pastry flour to the cookie dough. 

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