Sunshine Multigrain Cookies Recipe
Details
- Time
- 30 minutes
- Skill Level
- Intermediate
- Yields
- 4 dozen cookies
These healthy and very easy to make Sunshine Multigrain Cookies are perfect for snacking and the lunchbox! Keep things healthy and take a look here!
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 10 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 1/4 cupsmargarine, non-hydrogenated (300 mL)
-
1 cuppacked brown sugar (250 mL)
-
1/2 cupgranulated sugar (125 mL)
-
2Omega 3 eggs
-
2 cupslarge flake rolled oats (500 mL)
-
1 cupwhole-wheat flour (250 mL)
-
3/4 cupquinoa flour (175 mL)
-
3/4 tspbaking powder (4 mL)
-
3/4 tspbaking soda (4 mL)
-
1/2 tspsalt (2 mL)
-
1 cup
-
1/2 cupchopped walnuts (125 mL)
-
1/2 cupdried cranberries (125 mL)
-
1/4 cupflax seeds (50 mL)
-
1/4 cupunsalted sunflower seeds (50 mL)
-
1 tbspvanilla extract (15 mL)
Key Ingredients
Directions
Equipment Needed
Oven
Measuring Cups
Mixing Bowl
Mixer
Parchment Paper
Baking Sheet
1
Preheat the oven to 350°F (180°C). Beat the margarine with the brown and granulated sugars in a large bowl until fluffy. Beat in the eggs and vanilla.
2
Stir the oats with the wheat flour, quinoa flour, baking powder, baking soda and salt in a separate bowl. Beat into the margarine mixture. Stir in the chocolate chips, walnuts, cranberries, flax seeds and sunflower seeds.
Tips
Omit the quinoa flour and use all whole-wheat flour instead. The cookies will spread more than the original recipe but are just as tasty.
The walnuts, cranberries, flax seeds and sunflower seeds can be replaced with any combination of healthful ingredients such as chia seeds, hemp hearts, slivered almonds, unsweetened flaked coconut and/or pumpkin seeds.
3
Scoop well-rounded tablespoonsful of dough onto parchment-paper lined baking sheets. Bake for 10 to 12 minutes or until golden on the bottom. Store in an airtight container in a cool, dry place for up to 5 days or in the freezer for up to 2 months.
