I wanted to make these a tad more nutritious, so I substituted one cup of KAF white whole wheat flour for one cup of the AP. Knowing that the WWW would need a bit more moisture, I put in the extra egg white also. (And because I hate to waste ingredients...) They took a little longer to bake than I expectted and taste great, but I'm wondering if my solution was the best one. Any thoughts on this? Thank you.

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