Ever since I was a little girl, I've had a pretty fierce sweet tooth. I love a good cookie, and ice cream in the summer always becomes more of a routine than it should. But now that I'm older, I bake more with whole grain flours and experiment a great deal with natural sugars. So while it's still dessert, I don't feel quite as guilty.Now let's get one thing straight: I'm not calling any of the recipes below healthy. I could do without eating cookies or brownies every day — whole grain flour or not. But what I love about experimenting with whole grains in sweet recipes is that you get a little boost of nutrition without sacrificing decadent flavor or that nice feeling of indulgence. While it can be hard to do a 100 percent swap from white flour to whole grain flour, I often experiment with a 50/50 split and see how the recipe turns out. (This is especially important with fussier dessert recipes, like cakes.) Cookies and brownies are often more forgiving.