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Sunshine Multigrain Cookies Recipe


10 Min.
20 Min.
Skill Level:
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


Prevent your screen from going dark while you bake.


  • 1 1/4 cups
    margarine, non-hydrogenated (300 mL)
  • 1 cup
    packed brown sugar (250 mL)
  • 1/2 cup
    granulated sugar (125 mL)
  • 2
    Omega 3 eggs
  • 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
    baking powder (4 mL)
  • 3/4 tsp
    baking soda (4 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1/2 cup
    chopped walnuts (125 mL)
  • 1/2 cup
    dried cranberries (125 mL)
  • 1/4 cup
    flax seeds (50 mL)
  • 1/4 cup
    unsalted sunflower seeds (50 mL)
  • 1 tbsp
    vanilla extract (15 mL)


Equipment Needed 
oven Oven
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
parchment paper Parchment Paper
baking sheet Baking Sheet

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.


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.


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.


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.