18 Delicious Walnut Flour Recipes for Healthy Baking

Perfect for those who love to bake but are looking for healthier alternatives, walnut flour is a game-changer in the kitchen. Packed with nutrients and a rich, nutty flavor, it’s the secret ingredient to transforming your favorite treats into wholesome delights. Whether you’re a seasoned baker or just starting out, these 18 delicious recipes will inspire you to whip up something truly special. Let’s get baking!

Walnut Flour Banana Bread

Finally, a banana bread recipe that’s as nutritious as it is delicious! After countless experiments in my tiny kitchen, I’ve perfected this walnut flour banana bread that’s become a staple in my home. It’s moist, flavorful, and has just the right amount of sweetness, making it perfect for breakfast or a snack.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup maple syrup (I love the depth it adds compared to honey)
• 2 eggs (room temperature blends better, trust me)
• 1/4 cup melted coconut oil (extra virgin olive oil works in a pinch)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 cups walnut flour (homemade gives a coarser texture I adore)
• 1 tsp baking soda (freshness matters here)
• 1/2 tsp salt (I use Himalayan pink salt for a mineral boost)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan with coconut oil.
2. In a large bowl, mash the bananas until smooth, leaving a few chunks for texture.
3. Whisk in the maple syrup, eggs, coconut oil, and vanilla extract until well combined.
4. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
5. Gently fold in the walnut flour, baking soda, and salt until just combined; overmixing leads to dense bread.
6. Tip: Sift the walnut flour to prevent clumps for an even texture.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Tip: Cover with foil halfway through if the top browns too quickly.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Craving a slice already? This walnut flour banana bread has a moist crumb and a rich, nutty flavor that’s irresistible. Try serving it warm with a dollop of almond butter for an extra protein kick.

Gluten-Free Walnut Flour Pancakes

Having experimented with countless gluten-free flours, I’ve found walnut flour to be a game-changer for pancakes, offering a rich, nutty flavor that’s simply irresistible. Here’s how I make my favorite weekend breakfast that never fails to impress.

Ingredients

• 1 cup walnut flour (I love the deep flavor it adds, but make sure it’s finely ground)
• 2 tbsp coconut sugar (for a subtle sweetness that doesn’t overpower)
• 1 tsp baking powder (the fresher, the better for fluffier pancakes)
• 1/4 tsp sea salt (I prefer the slight crunch it adds)
• 2 large eggs, room temperature (they blend more smoothly this way)
• 1/2 cup almond milk (unsweetened is my go-to for the perfect consistency)
• 1 tbsp extra virgin olive oil (plus extra for the pan, it’s my favorite for its fruity notes)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. In a large mixing bowl, whisk together the walnut flour, coconut sugar, baking powder, and sea salt until well combined.
2. In another bowl, beat the eggs lightly, then add the almond milk, olive oil, and vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Let the batter sit for 5 minutes to thicken slightly—this is my secret for extra fluffy pancakes.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly coat with olive oil.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Transfer to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.

Unbelievably fluffy with a delightful nutty sweetness, these pancakes are a dream. Serve them stacked high with a drizzle of maple syrup and a handful of fresh berries for a breakfast that feels indulgent yet wholesome.

Walnut Flour Chocolate Chip Cookies

Many of my childhood memories revolve around the warm, inviting aroma of cookies baking in the oven. Today, I’m sharing a twist on the classic chocolate chip cookie that’s not only delicious but also a bit healthier—thanks to walnut flour. Trust me, these cookies are a game-changer.

Ingredients

• 1 cup walnut flour (I love the nutty flavor it adds, but almond flour works in a pinch)
• 1/2 cup unsalted butter, softened (room temp is key for the perfect texture)
• 1/2 cup brown sugar (for that deep, molasses-like sweetness)
• 1 large egg (I prefer room temp eggs here—they blend better)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp baking soda (make sure it’s fresh for maximum rise)
• 1/4 tsp salt (I use sea salt for a slight crunch)
• 1/2 cup chocolate chips (because more is always better, right?)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 2 minutes with a hand mixer.
3. Beat in the egg and vanilla extract until fully incorporated. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
4. Gently fold in the walnut flour, baking soda, and salt. Mix just until combined to avoid overworking the dough.
5. Stir in the chocolate chips. Tip: Reserve a few to press onto the tops of the cookies before baking for a professional look.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, pull them out at the 10-minute mark.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and rich, these walnut flour chocolate chip cookies have a delightful crunch on the outside with a soft, chewy center. Serve them with a glass of cold almond milk for the ultimate treat, or crumble them over vanilla ice cream for an indulgent dessert.

Keto Walnut Flour Pizza Crust

Unbelievably, I stumbled upon this keto walnut flour pizza crust recipe during one of my late-night Pinterest scrolling sessions, and it’s been a game-changer for my low-carb lifestyle. The nutty flavor adds such a unique twist to pizza night, and honestly, my family didn’t even miss the traditional dough!

Ingredients

• 1 1/2 cups walnut flour – I find the finer the grind, the better the texture.
• 1/4 cup grated Parmesan cheese – The real deal, not the powdered stuff.
• 1 tsp baking powder – Make sure it’s fresh for the best rise.
• 1/2 tsp garlic powder – Because everything’s better with garlic.
• 1/4 tsp salt – I like to use Himalayan pink salt for its minerals.
• 2 large eggs – Room temperature eggs blend more smoothly.
• 2 tbsp extra virgin olive oil – My go-to for its fruity flavor.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the walnut flour, Parmesan cheese, baking powder, garlic powder, and salt until well combined.
3. Add the eggs and olive oil to the dry ingredients, stirring until a cohesive dough forms. Tip: If the dough feels too sticky, let it sit for 5 minutes to absorb the moisture.
4. Transfer the dough onto the prepared baking sheet and use your hands to press it into a 12-inch circle, about 1/4-inch thick. Tip: Wetting your hands slightly can prevent sticking.
5. Bake for 12-15 minutes, or until the edges are golden and the center is firm to the touch. Tip: Keep an eye on it after 10 minutes to prevent over-browning.
6. Remove from the oven and let it cool for a couple of minutes before adding your favorite toppings.

Now, this crust has a wonderfully crisp edge with a slightly chewy center, making it the perfect base for any topping combo. Next time, try topping it with some pesto and mozzarella for a fresh twist!

Walnut Flour Blueberry Muffins

Waking up to the aroma of freshly baked muffins is one of life’s simple pleasures, and these Walnut Flour Blueberry Muffins are no exception. I stumbled upon this recipe during a lazy Sunday brunch experiment, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 1/2 cups walnut flour (I love the nutty depth it adds, but almond flour works in a pinch)
• 1/2 cup maple syrup (the real deal, not the pancake stuff—trust me, it makes a difference)
• 2 large eggs (room temp eggs blend smoother, just saying)
• 1/4 cup melted coconut oil (extra virgin olive oil is my go-to, but coconut oil gives a subtle sweetness here)
• 1 tsp vanilla extract (splurge on the good stuff)
• 1/2 tsp baking soda (the lift in these muffins is everything)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 cup fresh blueberries (frozen works, but fresh berries burst beautifully)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This ensures easy cleanup and even baking.
2. In a large bowl, whisk together the walnut flour, baking soda, and salt. A quick sift here avoids any lumps.
3. In another bowl, beat the eggs, then mix in the maple syrup, melted coconut oil, and vanilla extract until smooth. Tip: Room temperature ingredients blend more uniformly.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing leads to dense muffins—nobody wants that.
5. Carefully fold in the blueberries, saving a handful to top the muffins before baking. This little trick gives them a bakery-worthy look.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Those reserved blueberries? Press a few into the top of each muffin.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 18 minutes.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. They’re fragile when hot, so patience is key.

Perfectly moist with a tender crumb, these muffins are a delightful balance of nutty and sweet. Serve them warm with a dollop of Greek yogurt for a breakfast that feels indulgent yet wholesome.

Paleo Walnut Flour Waffles

Just when you think you’ve tried every waffle recipe out there, along comes this game-changer: Paleo Walnut Flour Waffles. I stumbled upon this recipe during my quest for healthier breakfast options that don’t skimp on flavor or texture, and let me tell you, it’s a keeper. The nutty aroma that fills your kitchen is just the beginning of the love affair with these waffles.

Ingredients

• 2 cups walnut flour (I find that freshly ground walnuts give the best flavor)
• 3 large eggs, at room temperature (they blend better when not cold)
• 1/2 cup almond milk (unsweetened is my preference for a cleaner taste)
• 2 tbsp coconut oil, melted (extra virgin for that hint of sweetness)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp baking soda (make sure it’s fresh for maximum rise)
• A pinch of sea salt (I like using Himalayan pink salt for its minerals)

Instructions

1. Preheat your waffle iron to 375°F. A properly heated iron ensures a crispy exterior.
2. In a large bowl, whisk together the walnut flour, baking soda, and sea salt. Breaking up any lumps now means smoother batter later.
3. In another bowl, beat the eggs lightly before adding the almond milk, melted coconut oil, and vanilla extract. Tip: Mixing wet ingredients separately helps distribute flavors evenly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to dense waffles, so a few lumps are okay.
5. Lightly grease the waffle iron with coconut oil. This prevents sticking without overpowering the waffles’ flavor.
6. Pour 1/2 cup of batter onto the center of the iron, close the lid, and cook for about 5 minutes or until golden brown and crispy. Tip: Resist the urge to peek too early; patience rewards you with perfect waffles.
7. Repeat with the remaining batter, keeping finished waffles warm in a 200°F oven if not serving immediately.

Buttery and rich with a satisfying crunch, these waffles are a dream come true for anyone following a paleo lifestyle or just looking to mix up their breakfast routine. Serve them with a dollop of almond butter and fresh berries for a decadent yet wholesome meal.

Walnut Flour Zucchini Bread

Afternoon cravings hit differently, especially when you’re looking for something wholesome yet indulgent. That’s how I stumbled upon perfecting this walnut flour zucchini bread, a recipe that’s become my go-to for healthy snacking.

Ingredients

• 2 cups walnut flour (I love the nutty depth it adds, plus it’s a great gluten-free option)
• 1 cup grated zucchini (squeeze out the excess water for the perfect texture)
• 3 large eggs at room temperature (they blend better when not cold)
• 1/2 cup pure maple syrup (my sweetener of choice for its rich flavor)
• 1/4 cup extra virgin olive oil (it’s my go-to for moisture and health benefits)
• 1 tsp vanilla extract (a splash for that aromatic sweetness)
• 1 tsp baking soda (the rise it gives is just right)
• 1/2 tsp salt (to balance all the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan. Tip: Lining it with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the walnut flour, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother batter.
3. In another bowl, beat the eggs, then mix in the maple syrup, olive oil, and vanilla extract until well combined.
4. Fold the grated zucchini into the wet ingredients. Tip: This ensures the zucchini is evenly distributed without overmixing.
5. Gradually add the dry ingredients to the wet, stirring just until combined. Overmixing can lead to a dense loaf.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How this bread turns out is nothing short of magical—moist, with a subtle crunch from the walnut flour and a sweetness that’s just right. Serve it toasted with a smear of almond butter for an extra protein kick.

Vegan Walnut Flour Brownies

Last weekend, I stumbled upon the most decadent vegan brownie recipe that’s become my new obsession. It’s all about that walnut flour magic, giving these brownies a rich, nutty depth that’s just irresistible.

Ingredients

• 1 cup walnut flour (I love the texture it gives, plus it’s a great way to use up those leftover walnuts!)
• 1/2 cup cocoa powder (the darker, the better for that intense chocolate flavor)
• 1/2 cup maple syrup (for that perfect sweetness without being overpowering)
• 1/4 cup coconut oil, melted (it adds a subtle coconutty note that’s divine)
• 1 tsp vanilla extract (a splash of this makes everything better)
• 1/2 tsp baking soda (the key to getting that slight rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the walnut flour, cocoa powder, baking soda, and salt until well combined.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry spots remain. Tip: If the batter feels too thick, a tablespoon of almond milk can loosen it up.
4. Pour the batter into the prepared pan, using a spatula to spread it evenly. Tip: Wetting the spatula slightly prevents sticking.
5. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. Tip: A toothpick inserted should come out with a few moist crumbs for fudgy brownies.
6. Let the brownies cool in the pan for at least 10 minutes before lifting them out using the parchment overhang.

Perfectly fudgy with a crackly top, these brownies are a dream. Serve them warm with a scoop of vegan ice cream for an extra indulgent treat.

Walnut Flour Pumpkin Bread

Baking has always been my therapy, especially when the air gets that crisp autumn chill. This Walnut Flour Pumpkin Bread is my latest obsession, blending the nutty richness of walnut flour with the warm spices of pumpkin for a loaf that’s as nutritious as it is comforting.

Ingredients

• 1 1/2 cups walnut flour (I love the texture it gives, plus it’s a great gluten-free option)
• 1 cup pumpkin puree (homemade or canned, but make sure it’s pure pumpkin, not pie filling)
• 3/4 cup maple syrup (for that natural sweetness)
• 1/2 cup coconut oil, melted (extra virgin olive oil works too, but coconut oil adds a subtle sweetness)
• 4 large eggs, room temperature (they blend better when not cold)
• 1 tsp vanilla extract (the real deal, please)
• 1 tsp baking soda (for that perfect rise)
• 1 tbsp pumpkin pie spice (because pumpkin deserves its moment)
• 1/2 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A little tip: lining it with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the walnut flour, baking soda, pumpkin pie spice, and salt. Ensuring these dry ingredients are well mixed prevents clumps in your batter.
3. In another bowl, beat the eggs, then add the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth. Room temperature eggs incorporate more evenly, giving your bread a uniform texture.
4. Gradually fold the wet ingredients into the dry ingredients. Stir until just combined; overmixing can make the bread dense.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. For an extra touch, sprinkle some chopped walnuts on top before baking.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience-testing step ensures the bread sets properly.

Kneading this bread fills my kitchen with the most inviting aromas, and the result is a moist, flavorful loaf with a delightful crunch from the walnut flour. Serve it toasted with a smear of almond butter for a breakfast that feels like a hug.

Low-Carb Walnut Flour Crackers

Last weekend, I found myself craving something crunchy but didn’t want to derail my low-carb diet. That’s when I decided to whip up these walnut flour crackers—they’re not only satisfying but also packed with healthy fats.

Ingredients

• 1 1/2 cups walnut flour (I love the nutty flavor it brings, plus it’s a great way to use up leftover flour from other projects.)
• 1/4 cup grated Parmesan cheese (The sharper, the better in my book.)
• 1 large egg, room temperature (It blends so much better when it’s not cold.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 1/2 tsp sea salt (I prefer the texture and taste over table salt.)
• 1/4 tsp garlic powder (Just a hint for that extra kick.)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the walnut flour, Parmesan cheese, sea salt, and garlic powder.
3. Add the room temperature egg and extra virgin olive oil to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too dry, a teaspoon of water can help bring it together.
4. Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. Tip: Rolling it thin ensures the crackers are crispy.
5. Remove the top parchment paper and cut the dough into squares or desired shapes using a pizza cutter or knife.
6. Transfer the parchment paper with the cut dough onto the baking sheet. Bake for 12-15 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 10 minutes to prevent over-browning.
7. Let the crackers cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Ready to enjoy? These crackers have a delightful crunch with a rich, nutty flavor that pairs perfectly with cheese or your favorite low-carb dip. I love serving them with a slice of aged cheddar and a drizzle of honey for a sweet and savory snack.

Walnut Flour Apple Cake

Yesterday, I stumbled upon the most delightful recipe for Walnut Flour Apple Cake that reminded me of my grandma’s kitchen. The warmth of cinnamon and the crunch of walnuts brought back so many cozy autumn memories.

Ingredients

• 1 1/2 cups walnut flour (I love the nutty depth it adds, but almond flour works in a pinch)
• 3 large eggs, room temperature (they blend smoother when not cold)
• 1/2 cup unsalted butter, melted (extra virgin olive oil is my go-to for a lighter version)
• 1/2 cup maple syrup (for that perfect sweetness without being overpowering)
• 2 medium apples, peeled and diced (I prefer Honeycrisp for their sweetness and firmness)
• 1 tsp cinnamon (because what’s apple cake without it?)
• 1 tsp vanilla extract (the good stuff makes all the difference)
• 1/2 tsp baking soda (for that perfect rise)
• Pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, whisk together the walnut flour, baking soda, cinnamon, and salt. Tip: Sifting the dry ingredients prevents lumps for a smoother batter.
3. In another bowl, beat the eggs, then mix in the melted butter, maple syrup, and vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients until just mixed. Tip: Overmixing can lead to a dense cake, so stir until you no longer see dry flour.
5. Gently fold in the diced apples, then pour the batter into the prepared pan.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden and slightly pulling away from the sides.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich in flavor and moist in texture, this Walnut Flour Apple Cake is a testament to simple ingredients creating something extraordinary. Serve it warm with a dollop of whipped cream or enjoy it as is for a guilt-free dessert that feels like a hug in every bite.

Walnut Flour Carrot Cake

Oh, the joy of baking a carrot cake that’s not only delicious but also a tad healthier with walnut flour! I remember the first time I swapped regular flour for walnut flour in my carrot cake recipe; the nutty depth it added was a game-changer. Now, it’s my go-to for a moist, flavorful cake that everyone asks for seconds of.

Ingredients

• 2 cups walnut flour (I love the rich, nutty flavor it brings)
• 3 large eggs, room temperature (they blend better when not cold)
• 1 cup grated carrots (the fresher, the better for that sweet crunch)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 3/4 cup maple syrup (for a natural sweetness)
• 1 tsp vanilla extract (a splash adds warmth)
• 1 tsp baking soda (the rise is just right)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 tsp cinnamon (because what’s carrot cake without it?)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, whisk together the walnut flour, baking soda, salt, and cinnamon. Tip: Sifting the dry ingredients prevents lumps for a smoother batter.
3. In another bowl, beat the eggs, then mix in the olive oil, maple syrup, and vanilla extract until well combined. Tip: Room temperature eggs incorporate more evenly, creating a uniform batter.
4. Fold the wet ingredients into the dry ingredients until just combined, then stir in the grated carrots. Be careful not to overmix to keep the cake tender.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Finally, this walnut flour carrot cake is a delight with its moist texture and rich, nutty flavor. I love serving it with a dollop of coconut cream on top for an extra indulgent treat.

Walnut Flour Lemon Bars

Goodness, have I got a treat for you today! These Walnut Flour Lemon Bars are a game-changer in my kitchen, especially when I’m craving something tangy yet subtly sweet. They’re perfect for those lazy Sunday afternoons when I want to whip up something quick but impressive.

Ingredients

• 1 cup walnut flour (I love the nutty depth it adds, plus it’s a great gluten-free option)
• 1/2 cup unsalted butter, melted (because everything’s better with butter, right?)
• 1/4 cup honey (for that natural sweetness)
• 3 large eggs (room temp eggs blend smoother, trust me)
• 1/2 cup fresh lemon juice (nothing beats the zing of fresh lemons)
• 1 tbsp lemon zest (for an extra punch of flavor)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal.
2. In a medium bowl, mix the walnut flour, melted butter, and honey until well combined. Press this mixture firmly into the bottom of your prepared pan to form the crust.
3. Bake the crust for 15 minutes, or until it’s lightly golden. This pre-baking step ensures a crisp base for your bars.
4. While the crust bakes, whisk together the eggs, lemon juice, lemon zest, and salt in another bowl until smooth. Tip: Strain the mixture to avoid any eggy bits for a smoother filling.
5. Pour the lemon mixture over the hot crust as soon as it comes out of the oven. Tip: Doing this while the crust is still hot helps the layers bond better.
6. Return the pan to the oven and bake for another 20 minutes, or until the filling is set and doesn’t jiggle when you gently shake the pan.
7. Let the bars cool completely in the pan on a wire rack before slicing. Tip: Chilling them in the fridge for an hour makes slicing even cleaner.

The texture of these bars is wonderfully contrasting—crispy walnut crust with a creamy, tangy lemon topping. Serve them chilled with a dusting of powdered sugar or alongside a cup of herbal tea for a refreshing treat.

Walnut Flour Almond Butter Cookies

Every time I stumble upon a recipe that’s both gluten-free and irresistibly tasty, I can’t help but share it with my fellow food lovers. These walnut flour almond butter cookies are a recent discovery of mine, perfect for those lazy Sunday afternoons when you crave something sweet but wholesome.

Ingredients

• 1 cup walnut flour – I find it gives a richer flavor than almond flour.
• 1/2 cup creamy almond butter – the kind with just almonds and salt is my favorite.
• 1/4 cup maple syrup – for that natural sweetness we all love.
• 1 large egg – room temperature eggs blend better, in my experience.
• 1/2 tsp vanilla extract – a dash of vanilla makes everything better.
• 1/4 tsp sea salt – to balance the sweetness.
• 1/2 tsp baking soda – for that perfect rise.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the walnut flour, almond butter, maple syrup, egg, vanilla extract, sea salt, and baking soda until well combined. Tip: If the dough feels too sticky, let it chill in the fridge for 10 minutes.
3. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
4. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. Tip: Dipping the fork in water prevents sticking.
5. Bake for 10-12 minutes, or until the edges are golden brown. Tip: They’ll firm up as they cool, so don’t overbake.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

What I love about these cookies is their perfect balance of nutty and sweet, with a texture that’s chewy yet slightly crisp around the edges. Serve them with a dollop of almond butter on top for an extra indulgent treat.

Walnut Flour Cinnamon Rolls

Very few things in life bring me as much joy as the smell of cinnamon rolls baking in the oven on a lazy Sunday morning. It’s a tradition I’ve cherished since my college days, and today, I’m sharing my walnut flour twist on this classic comfort food.

Ingredients

• 2 cups walnut flour (I love the nutty depth it adds, but almond flour works in a pinch)
• 1/4 cup coconut sugar (for that subtle caramel note)
• 1 tbsp ground cinnamon (the star of the show, don’t skimp!)
• 1/2 cup unsalted butter, melted (I always use grass-fed for its richer flavor)
• 2 large eggs, room temperature (they blend better when not cold)
• 1 tsp vanilla extract (the good stuff, please)
• 1/2 cup warm water (about 110°F, perfect for activating the ingredients)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the walnut flour, coconut sugar, and cinnamon until well combined.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a sticky dough forms. Tip: If the dough feels too dry, add a tablespoon of warm water at a time until it comes together.
4. Pour in the warm water and stir until the dough is smooth and pliable. Let it rest for 5 minutes to absorb the liquids.
5. On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick. Tip: Use a silicone rolling pin to prevent sticking without adding extra flour.
6. Spread a thin layer of melted butter over the dough, then sprinkle with a mix of cinnamon and coconut sugar.
7. Roll the dough tightly from one long end to the other, then slice into 8 even pieces. Tip: Use a sharp, wet knife for clean cuts.
8. Place the rolls on the prepared baking sheet and bake for 20-25 minutes, until golden brown.

Unbelievably soft and fragrant, these walnut flour cinnamon rolls are a game-changer. Serve them warm with a dollop of coconut cream for an extra indulgent treat.

Walnut Flour Peanut Butter Cookies

Last weekend, I stumbled upon the most delightful twist on classic peanut butter cookies—using walnut flour for a nuttier, richer flavor. It reminded me of my grandma’s kitchen, where experimenting with ingredients was always encouraged.

Ingredients

• 1 cup walnut flour (I find the texture makes the cookies incredibly tender)
• 1 cup creamy peanut butter (go for the natural kind, it really makes a difference)
• 1/2 cup granulated sugar (because a little sweetness never hurt anyone)
• 1 large egg, room temperature (it blends better when it’s not cold)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp baking soda (for that perfect rise)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, mix together the walnut flour, peanut butter, sugar, egg, vanilla extract, baking soda, and salt until well combined. Tip: If the dough feels too sticky, let it chill in the fridge for 10 minutes.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each ball slightly with a fork to create those classic peanut butter cookie criss-cross marks.
4. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Don’t overbake; they’ll continue to firm up as they cool.
5. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

So, these cookies? They’re a game-changer—crispy on the edges, chewy in the middle, with a deep nutty flavor that’s irresistible. Try serving them with a glass of cold almond milk for the ultimate snack.

Walnut Flour Coffee Cake

Now, let me tell you about this Walnut Flour Coffee Cake that’s been a game-changer in my morning routine. It’s the perfect blend of nutty and sweet, with a texture that’s just divine. I stumbled upon this recipe during a lazy Sunday brunch experiment, and it’s been a staple ever since.

Ingredients

• 1 cup walnut flour (I love the rich, earthy flavor it adds)
• 1/2 cup all-purpose flour (for that perfect crumb)
• 3/4 cup sugar (I sometimes reduce this to 1/2 cup for a less sweet version)
• 1/2 cup unsalted butter, softened (room temp is key for easy mixing)
• 2 large eggs (I prefer room temp eggs here for a smoother batter)
• 1 tsp vanilla extract (the real deal, none of that imitation stuff)
• 1/2 cup sour cream (adds amazing moisture)
• 1 tsp baking powder (for that lift)
• 1/2 tsp baking soda (balances the acidity)
• 1/4 tsp salt (just a pinch to enhance flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3 minutes with an electric mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time ensures they incorporate fully into the batter.
4. In a separate bowl, whisk together the walnut flour, all-purpose flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake, so fold gently.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.

Rich in flavor with a moist, tender crumb, this Walnut Flour Coffee Cake is a delight. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Walnut Flour Raspberry Thumbprint Cookies

Every time I bake these Walnut Flour Raspberry Thumbprint Cookies, I’m reminded of the cozy afternoons spent in my grandmother’s kitchen. The nutty aroma of walnut flour blending with the sweet tang of raspberry jam is simply irresistible, making these cookies a hit at any gathering.

Ingredients

• 1 1/2 cups walnut flour – I find the texture gives these cookies a delightful crunch.
• 1/2 cup unsalted butter, softened – Room temperature is key for that perfect creamy consistency.
• 1/4 cup honey – A natural sweetener that complements the walnut flour beautifully.
• 1 tsp vanilla extract – My secret weapon for adding depth to the flavor.
• 1/4 tsp salt – Just a pinch to balance the sweetness.
• 1/2 cup raspberry jam – I love using homemade jam for an extra touch of love.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
2. In a large bowl, cream together the softened butter and honey until light and fluffy. Tip: Scrape down the sides of the bowl to ensure everything is well mixed.
3. Stir in the vanilla extract and salt, mixing until just combined.
4. Gradually add the walnut flour to the wet ingredients, mixing until a dough forms. The dough should be soft but not sticky.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Tip: Using a small cookie scoop ensures uniform size for even baking.
6. Make a thumbprint in the center of each cookie and fill with about 1/2 tsp of raspberry jam. Tip: A small spoon or piping bag makes this step cleaner and more precise.
7. Bake for 12-15 minutes, or until the edges are lightly golden. The jam should be bubbly but not burnt.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably, these cookies strike the perfect balance between crunchy and tender, with the raspberry jam adding a burst of fruity flavor. Serve them alongside a cup of tea or as a sweet ending to a dinner party for a memorable treat.

Conclusion

Ready to transform your baking with the nutty goodness of walnut flour? This roundup offers 18 scrumptious recipes that promise both health and flavor. From breads to desserts, there’s something for every home cook to love. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the walnut flour love!

Bella Bacinos