A Quiet Beginning Whole wheat flour found its way into my kitchen a long time ago—probably 20 years back. I didn’t start with a plan or a bunch of nutrition stats. I just started using it. At first, it was simple: half whole wheat, half white flour. It felt like a small upgrade, a quiet boost, and honestly… it just felt better baking with it. Over time, it stuck. Not because I was trying to be “healthy,” but because it made my baking feel a little more grounded and intentional. Why Whole Wheat Works in Cookies These days, I’ll sometimes use whole wheat flour entirely—especially in cookies that are going…