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Sunshine Multigrain Cookies Recipe

Sunshine Multigrain Cookies Recipe

SKILL LEVEL
Intermediate
PREP
20 min
BAKE
10 min

Ingredients

1 1/4 cupsnon-hydrogenated margarine (300 mL)
1 cuppacked brown sugar (250 mL)
1/2 cupgranulated sugar (125 mL)
2 Omega 3 eggs (2)
2 cupslarge flake rolled oats (500 mL)
1 cupwhole-wheat flour (250 mL)
3/4 cupquinoa flour (175 mL)
3/4 tspeach baking powder and baking soda (4 mL)
1/2 tspsalt (2 mL)
1 cupHERSHEY’S CHIPITS Organic Pure Semi-Sweet Chocolate Chips (250 mL)
1/2 cupeach chopped walnuts and dried cranberries (125 mL)
1/4 cupeach flax seeds and unsalted sunflower seeds (50 mL)
1 tbspvanilla 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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