Hi Carmela, for best results, we'd recommend using the White Whole Wheat for up to 50% of the white flour called for in this recipe. While cookies are fairly forgiving, and you can likely get away with a full substitution, you're more likely to notice the darker, heartier results with a full substitution. If you're ok with that, by all means experiment, just beware that it will change your final product a bit. Mollie@KAF

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