Of course, it's all wheat flour. But whole wheat flour is substantially different from all purpose flour or white flour. (Not forgetting that white whole wheat flour is available.) Whether you can substitute weight for weight depends on what you're making.
First, if common whole wheat flour, which is made with red wheat, is the taste you don't like, try white whole wheat flour. It is made with white wheat and has less of the characteristic whole wheat flavor. (All purpose flour is also made with red wheat, but removal of the bran and germ removes the strong flavor.)
But you can generally substitute white all purpose flour for whole wheat, one for one. Do not attempt to substitute whole wheat for all purpose without testing. Whole wheat, for a couple of reasons, doesn't support gluten formation and so does not rise well with leaveners. (This can be somewhat compensated for with special handling, but it's just not going to pop like all purpose.)
In cookies, bars, etc., you wil simply lose the depth of whole wheat flavor, which seems to be okay with you. If it comes out tasting bland, try the white whole wheat.