Hi there, Jessie! You could use some whole wheat flour in these if you'd like. You'd what to use either White Whole Wheat or 100% Premium Whole Wheat, not whole wheat pastry flour which has a lower protein content. If you use whole wheat flour we'd suggest only substituting between 25% and 50% of the flour called for with the whole wheat — you'll want to add 2 teaspoons of additional liquid per cup of whole wheat you use to make sure the dough is properly hydrated. Or you could use Bread Flour in place the All-Purpose Flour, you'd need to add the extra water if you make this substitution as well, because of the higher protein content of bread flour which causes it to absorb more liquid. Happy baking! Morgan@KAF

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