Sarah’s Snow Day Cookies

I am beyond excited to introduce my best friend Sarah and her amazing recipe for Snow Day Cookies. Sarah and I know each other from college at The Catholic University of America and even though now we live pretty far apart, we have shared moments during all 3 pregnancies together (how crazy awesome is that?!). She is truly an inspiration to me. And with that –

A little bit about Sarah:

Sarah writes from Missouri. A former music teacher, she is a military wife to a heroic husband and mom to three: 2 beautiful girls (ages 4 and 2), and a 4 month-old baby boy. She has experience in blind and special needs mothering, loves all things Catholic, running, hiking, baking, and living life with her family, 2 cats, and puppy.

Snow Day Cookies

a.k.a. Our Family’s Favorite Chocolate Chip Cookie (and Healthy!)

Perfect recipe for a snow day or, if you are like our family, the almost daily cookie-baking venture. Some people claim it is the best cookie they’ve had and are surprised to find it is also healthy. The combination of oat, walnut, white whole wheat, and white flours yields the traditional chocolate chip cookie texture of soft, melt-in-your-mouth chewiness with a subtle crisp to the outer edges, but adds a depth of flavor. A hint of nuttiness compliments the chocolate chips and is balanced by a robust brown sugary vanilla taste.



  • 2 Tbsp Butter
  • 3 Tbsp Refined Coconut Oil (Does NOT taste like coconut but has many health benefits and bakes like butter)
  • 1 Tbsp Pure Vanilla Extract
  • 2/3 C Brown Sugar
  • 1/4 C White Sugar
  • ¼ C Walnuts
  • ½ C Oats
  • ¼ C White Flour**
  • ½ C White Whole Wheat Flour
  • 1 Tsp Baking Soda
  • 1/8 Tsp Salt
  • 1 Egg
  • Chocolate Chips (proportion as desired…our favorite combination is white chocolate chips, peanut butter chips, and milk chocolate chips. Milk chocolate chips and Ghiradelli 60% cocoa chips are also a popular combination.)



  1. Preheat oven to 350° F.
  2. Melt butter and coconut oil in a microwave safe bowl until soft. Stir vanilla and sugars in, mixing well, then beat in egg.
  3. Combine walnuts, oats, flours, baking soda, and salt into a blender and blend until a fine flour is formed and well mixed.
  4. Add the flour mixture and chocolate chips to the butter mixture and stir well.
  5. Place desired size of cookie dough balls onto a cookie sheet lined with parchment paper and bake 8-10min, or until the cookies appear as pictured below. Immediately slide parchment paper with cookies on it onto the counter or other cool surface.


**Substitutions can be made with the flours for healthier cookies, gluten free options, or walnut allergies. Outcomes work best with some cornstarch added into the measuring cup for gluten free options. Also, if you prefer a firmer cookie, bake longer or add 1 Tbsp corn starch. For a puffier cookie, add a little baking powder and a sprinkle more flour.


Hope you enjoy!



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  1. Bianca says:

    I just made these with the kids and Oh. My. Goodness. They were SO delicious Sarah! We used butterscotch morsels (highly recommended!!) with chocolate chips and you are really onto something with that perfect blend of flours! The ground walnuts was pure genius! Mine spread right from the start because I basically went too far and accidentally all-the-way melted the coconut oil&butter before mixing, but I bet if I would’ve added a bit more flour and even a little baking powder like you suggested, they would have looked closer to yours. The flavor was out of this world! I think my favorite was at the 8-9 minute mark because they are super yummy a bit underdone and probably firm up when you let them sit a bit (if you can wait!). They would be heavenly fresh out of the oven warm with vanilla ice cream on top though, just saying! ;) As you can probably imagine, I ate way too many of these because I wanted to taste/sample all the complexities of the flours and various ingredients at play. ;) Thanks again for sharing this recipe! ♡

    • Sarah says:

      So glad you liked them! I have to try the butterscotch:) Great idea to eat with ice cream! I can’t help always tweaking recipes…our current favorite version is just 2Tbsp butter, no oil. I guess the pureed walnuts add enough fats for moisture! Some cornstarch and 1/2tsp bak powder, 1/2 tsp bak soda make the end result puffier too. Under-cooked is also my favorite! Pureed walnuts have become a tasty secret ingredient for us the past month, adding a little nutty heartiness to soups, yummy crunch in fruit crisp topping, good flavor to pesto-like sauces for pasta, probably good in salad dressings too!

      • Bianca says:

        I can’t help but constantly tweak recipes too, and according to nutritional needs at the time! :) Our current fav version of these (that I make like 3 times a week!) is substituting brown rice flour for the wheat flours! I’ve also been doing 2/3 C brown sugar only (making it a little less sweet for bfast cookies :) and only half the baking soda. So yummy! You’ll have to share your pesto recipe! Blending walnuts into everything might be my new favorite trick! ;)

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