Sunshine Multigrain Cookies Recipe
Ingredients
| 1 1/4 cups | non-hydrogenated margarine (300 mL) |
| 1 cup | packed brown sugar (250 mL) |
| 1/2 cup | granulated sugar (125 mL) |
| 2 | Omega 3 eggs (2) |
| 2 cups | large flake rolled oats (500 mL) |
| 1 cup | whole-wheat flour (250 mL) |
| 3/4 cup | quinoa flour (175 mL) |
| 3/4 tsp | each baking powder and baking soda (4 mL) |
| 1/2 tsp | salt (2 mL) |
| 1 cup | CHIPITS Semi-Sweet Chocolate Chips (250 mL) |
| 1/2 cup | each chopped walnuts and dried cranberries (125 mL) |
| 1/4 cup | each flax seeds and unsalted sunflower seeds (50 mL) |
| 1 tbsp | vanilla extract (15 mL) |
Directions
- 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.
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.
Makes about 4 dozen cookies.
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.
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