Dry-fry the sunflower seeds in a non-stick frying pan, stirring constantly, for 2-3 mins until golden.
Grind into a fine paste with the oil, using a spice grinder or pestle and mortar. Alternatively, put in a sandwich bag and bash with a rolling pin!
Cream the margarine and sugar together in a bowl or food processor.
Gradually beat in the egg, then mix in the flours.
Mix in the sunflower paste, then stir in the cranberries and white chocolate.
Drop heaped teaspoonfuls of the mixture onto lightly oiled baking sheets, spacing well apart.
Bake in a preheated oven at 180'C/350'F/Gas Mark 4 for 10 minutes until golden.
Leave on the baking sheets to firm up for a few minutes, then transfer to a wire rack to cool.