20 Delicious Walnut Flour Recipes for Healthy Baking

Flourless baking just got a whole lot more exciting with walnut flour! Whether you’re gluten-free, keto, or simply love the rich, nutty flavor, these 20 recipes are about to revolutionize your healthy baking game. From fluffy pancakes to decadent brownies, we’ve got your cravings covered. Dive in and discover how walnut flour can transform your treats into nutritious delights without sacrificing taste.

Walnut Flour Banana Bread

On a crisp morning, nothing quite compares to the comforting aroma of walnut flour banana bread wafting through the kitchen. This refined twist on a classic offers a nutty depth and moist crumb, making it a sophisticated yet approachable treat for any time of day.

Ingredients

• 1 1/2 cups walnut flour (for a gluten-free option)
• 3 ripe bananas, mashed (the riper, the sweeter)
• 2 large eggs, room temperature (for better incorporation)
• 1/4 cup maple syrup (or honey, adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda (ensure it’s fresh for proper rise)
• 1/4 tsp sea salt (enhances all flavors)
• 1/2 cup chopped walnuts (optional, for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine the mashed bananas, eggs, maple syrup, and vanilla extract, whisking until smooth.
3. Gently fold in the walnut flour, baking soda, and sea salt until just combined; avoid overmixing to keep the bread tender.
4. If using, stir in the chopped walnuts for added texture.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Finished with a golden crust and a moist interior, this walnut flour banana bread is a delightful balance of sweet and nutty flavors. Serve it toasted with a dab of almond butter for an indulgent breakfast or enjoy it as is with your afternoon tea.

Walnut Flour Chocolate Chip Cookies

Brimming with rustic charm and a nutty depth, these Walnut Flour Chocolate Chip Cookies offer a delightful twist on the classic treat, blending the rich, earthy flavors of walnut flour with the sweet, melty pockets of chocolate chips for a sophisticated yet comforting dessert.

Ingredients

• 1 cup walnut flour (for a gluten-free option, ensure it’s certified)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 1/2 cup brown sugar (packed, for a deeper flavor)
• 1/4 cup granulated sugar
• 1 large egg (at room temperature for better incorporation)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup chocolate chips (dark, milk, or semi-sweet, according to preference)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes, to ensure a smooth base.
3. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed for even mixing.
4. Gently fold in the walnut flour, baking soda, and salt, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
5. Stir in the chocolate chips evenly throughout the dough for consistent chocolate distribution in every bite.
6. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft, for the perfect chewy texture.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Soft yet slightly crisp around the edges, these cookies boast a rich, nutty flavor complemented by the sweetness of chocolate. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an indulgent dessert experience.

Walnut Flour Pancakes with Maple Syrup

Amidst the crisp morning air, there’s nothing quite as comforting as a stack of warm, nutty pancakes drizzled with golden maple syrup, a dish that marries simplicity with sophistication.

Ingredients

• 1 cup walnut flour (for a gluten-free option)
• 2 tbsp sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt
• 1 cup milk (or any plant-based alternative)
• 1 large egg (room temperature for better incorporation)
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the walnut flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the milk, egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet, cooking 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. Serve immediately with a generous drizzle of maple syrup.

Yield pancakes that are delightfully tender with a subtle crunch from the walnut flour, offering a rich, earthy flavor that pairs beautifully with the sweetness of maple syrup. For an extra touch of elegance, garnish with a sprinkle of toasted walnuts or a dusting of powdered sugar.

Walnut Flour Lemon Poppy Seed Muffins

Zesty and bright, these Walnut Flour Lemon Poppy Seed Muffins are a delightful twist on the classic, offering a nutty depth and a citrusy spark that’s perfect for any time of day. Crafted with care, each muffin is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1 1/2 cups walnut flour (for a gluten-free option)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tbsp poppy seeds
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/4 cup melted coconut oil (or any neutral oil)
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the walnut flour, sugar, poppy seeds, baking soda, and salt until well combined.
3. In another bowl, beat the eggs lightly, then mix in the melted coconut oil, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Not only do these muffins boast a moist, tender crumb and a perfect balance of sweet and tangy flavors, but they also make for a stunning addition to any brunch table when served with a dollop of lemon curd or a sprinkle of powdered sugar.

Walnut Flour Carrot Cake

Nothing heralds the arrival of autumn quite like the warm, spiced aroma of a freshly baked carrot cake, especially when it’s crafted with the nutty richness of walnut flour. This version, a delightful twist on the classic, promises a moist, tender crumb and a depth of flavor that’s both sophisticated and comforting.

Ingredients

• 2 cups walnut flour (for a gluten-free base)
• 1 cup granulated sugar (or coconut sugar for a healthier option)
• 3 large eggs, room temperature (ensures better incorporation)
• 1/2 cup melted coconut oil (or any neutral oil)
• 2 cups finely grated carrots (packed, for moisture)
• 1 tsp vanilla extract (pure, for best flavor)
• 1 tsp baking soda (helps the cake rise)
• 1/2 tsp salt (enhances sweetness)
• 1 tbsp cinnamon (adjust to taste)
• 1/2 tsp nutmeg (for warmth)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the walnut flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, beat the eggs lightly, then mix in the melted coconut oil and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Gently stir in the grated carrots until evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Best enjoyed at room temperature, this walnut flour carrot cake boasts a beautifully moist texture and a harmonious blend of sweet and spicy notes. For an extra touch of elegance, serve each slice with a dollop of whipped coconut cream and a sprinkle of toasted walnuts.

Walnut Flour Blueberry Scones

These walnut flour blueberry scones are a delightful twist on the classic, offering a nutty depth and bursts of juicy blueberries in every bite. Perfect for a leisurely breakfast or an elegant afternoon tea, they’re sure to impress with their tender crumb and golden edges.

Ingredients

• 2 cups walnut flour (for a gluten-free option)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed (keep cold until use)
• 1/2 cup fresh blueberries (frozen can be used, do not thaw)
• 1/2 cup heavy cream (plus extra for brushing)
• 1 large egg
• 1 tsp vanilla extract (or almond extract for variation)

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, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries, being careful not to crush them.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients, stirring just until the dough comes together. Avoid overmixing to ensure tender scones.
7. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
8. Transfer the wedges to the prepared baking sheet, brush the tops with heavy cream for a golden finish.
9. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Flaky on the outside with a moist, tender interior, these scones are a harmonious blend of nutty and sweet. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Walnut Flour Pumpkin Bread

This season, the allure of autumnal baking calls for a loaf that marries the earthy richness of walnut flour with the sweet, spiced warmth of pumpkin. Our Walnut Flour Pumpkin Bread is a testament to the cozy, indulgent flavors of fall, offering a moist, tender crumb that’s as nutritious as it is delicious.

Ingredients

• 1 1/2 cups walnut flour (for a nutty depth, or substitute with almond flour)
• 1 cup pumpkin puree (ensure it’s unsweetened for the best flavor balance)
• 1/2 cup maple syrup (or honey, for a natural sweetness)
• 2 large eggs (room temperature for smoother blending)
• 1/4 cup coconut oil, melted (or any neutral oil, for moisture)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1/2 tsp salt (fine sea salt, to enhance flavors)
• 1 tsp pumpkin pie spice (or make your own blend for customization)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan, lining it with parchment paper for easy removal.
2. In a large bowl, whisk together the walnut flour, baking soda, salt, and pumpkin pie spice until well combined.
3. In another bowl, blend the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Gradually fold the wet ingredients into the dry ingredients, mixing just until incorporated to avoid overworking the batter.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Celebrate the harmonious blend of flavors and textures in this Walnut Flour Pumpkin Bread, where each slice offers a moist, dense crumb speckled with the subtle crunch of walnuts. Perfect for a morning treat or an afternoon snack, consider serving it lightly toasted with a smear of cream cheese or a drizzle of caramel for an extra indulgent twist.

Walnut Flour Almond Butter Cookies

Elevate your cookie game with these Walnut Flour Almond Butter Cookies, a delightful twist on the classic that promises a nutty depth and tender crumb. Perfect for those seeking a gluten-free indulgence without compromising on flavor or texture.

Ingredients

• 1 cup walnut flour (for a finer texture, sift before using)
• 1/2 cup almond butter (creamy or crunchy, based on preference)
• 1/4 cup maple syrup (adjust for desired sweetness)
• 1/4 tsp sea salt (enhances the nutty flavors)
• 1/2 tsp vanilla extract (pure for best flavor)
• 1/4 tsp baking soda (ensures a slight rise)
• 1 tbsp coconut oil, melted (or any neutral oil)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the walnut flour, almond butter, maple syrup, sea salt, vanilla extract, and baking soda. Mix until a cohesive dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes to make handling easier.
3. Add the melted coconut oil to the dough and mix until fully incorporated. This will help bind the ingredients and add moisture to the cookies.
4. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the back of a fork to create a crisscross pattern. Tip: Dipping the fork in water prevents sticking.
5. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool. Tip: For chewier cookies, remove them from the oven a minute early.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Presenting a perfect balance of chewiness and crispness, these cookies boast a rich, nutty flavor that pairs wonderfully with a cup of tea or coffee. For an extra touch, drizzle with melted dark chocolate or serve alongside a scoop of vanilla ice cream for a decadent dessert.

Walnut Flour Apple Cinnamon Muffins

Brimming with the warmth of cinnamon and the subtle nuttiness of walnut flour, these muffins are a delightful embrace of autumn flavors, perfect for a cozy morning or an afternoon treat.

Ingredients

• 1 1/2 cups walnut flour (for a gluten-free option)
• 1/2 cup almond milk (or any plant-based milk)
• 1/3 cup maple syrup (adjust to sweetness preference)
• 1 large apple, grated (use a tart variety for balance)
• 1 tsp cinnamon (add more for extra spice)
• 1/2 tsp baking soda (ensure it’s fresh for rise)
• 2 eggs, room temperature (for better incorporation)
• 2 tbsp coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• Pinch of salt (to enhance flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the walnut flour, baking soda, cinnamon, and salt until well combined.
3. In another bowl, beat the eggs, then mix in the maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Gently stir in the grated apple, distributing it evenly throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Out of the oven, these muffins boast a moist crumb, thanks to the apple, with a delicate texture from the walnut flour. The cinnamon adds a comforting spice, making them irresistible when served warm with a dab of butter or a drizzle of honey for extra indulgence.

Walnut Flour Chocolate Brownies

Gracefully blending the rich, earthy tones of walnut flour with the indulgent depth of chocolate, these brownies redefine the art of dessert. Perfect for those seeking a gluten-free option without compromising on flavor or texture, they promise a luxurious treat that’s as easy to make as it is to love.

Ingredients

• 1 cup walnut flour (for a nutty, rich base)
• 1/2 cup unsweetened cocoa powder (high-quality for best results)
• 1/2 cup coconut sugar (or granulated sugar as an alternative)
• 1/4 tsp sea salt (enhances the chocolate flavor)
• 1/2 cup melted coconut oil (or any neutral oil)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for the best aroma)
• 1/2 cup dark chocolate chips (for gooey pockets of chocolate)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the walnut flour, cocoa powder, coconut sugar, and sea salt until well combined.
3. Add the melted coconut oil, eggs, and vanilla extract to the dry ingredients. Stir until the mixture is smooth and no dry spots remain.
4. Fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, using a spatula to spread it evenly into the corners.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft to the touch. A toothpick inserted into the center should come out with a few moist crumbs.
7. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Not only do these brownies boast a fudgy interior with a crackly top, but their nuanced flavor profile also makes them a standout. Serve them slightly warmed with a scoop of vanilla ice cream for an unforgettable dessert experience.

Walnut Flour Zucchini Bread

Zesty and wholesome, this Walnut Flour Zucchini Bread marries the earthy richness of walnuts with the subtle sweetness of zucchini, creating a loaf that’s as nutritious as it is delicious. Perfect for a morning treat or an afternoon snack, its moist texture and complex flavors are sure to impress.

Ingredients

• 2 cups walnut flour (for a nutty depth, or substitute with almond flour for a lighter taste)
• 1 cup grated zucchini (squeezed dry to remove excess moisture)
• 3 large eggs (room temperature for better incorporation)
• 1/2 cup maple syrup (or honey for a different sweetness profile)
• 1/4 cup melted coconut oil (or any neutral oil, for moisture)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1/2 tsp salt (fine sea salt for even distribution)
• 1 tsp cinnamon (adjust to taste for warmth)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, lining it with parchment paper for easy removal.
2. In a large bowl, whisk together the walnut flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the eggs, then mix in the maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Fold the grated zucchini into the wet ingredients, ensuring it’s evenly distributed.
5. Gradually add the dry ingredients to the wet, stirring gently until just combined to avoid overmixing.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a tender crumb, this Walnut Flour Zucchini Bread offers a delightful contrast of textures and a harmonious blend of flavors. Serve it toasted with a smear of almond butter or enjoy it as is for a satisfyingly wholesome treat.

Walnut Flour Peanut Butter Bars

These walnut flour peanut butter bars are a delightful fusion of nutty flavors and rich textures, perfect for those seeking a healthier dessert option without compromising on taste.

Ingredients

• 1 cup walnut flour (for a gluten-free base)
• 1/2 cup creamy peanut butter (or crunchy for added texture)
• 1/4 cup honey (adjust to taste)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (for depth of flavor)
• 1/4 tsp sea salt (enhances the nutty flavors)

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, combine the walnut flour, peanut butter, honey, melted coconut oil, vanilla extract, and sea salt. Mix until the ingredients are fully incorporated and the mixture resembles a thick dough.
3. Press the mixture evenly into the prepared baking pan, using the back of a spoon or your fingers to smooth the surface.
4. Bake for 15-18 minutes, or until the edges are lightly golden and the center is set but still soft to the touch.
5. Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Unveil these bars to reveal a chewy center with a slightly crisp edge, a testament to the perfect balance of flavors. Serve them as a post-workout snack or dress them up with a drizzle of dark chocolate for an elegant dessert.

Walnut Flour Coffee Cake

Delightfully moist and rich, this Walnut Flour Coffee Cake is a testament to the beauty of simple ingredients coming together to create something extraordinary. Its nutty aroma and tender crumb make it the perfect companion to your morning coffee or an elegant dessert for any occasion.

Ingredients

• 1 1/2 cups walnut flour (for a gluten-free option, ensure it’s finely ground)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 2 large eggs, room temperature (for better incorporation)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda (ensure it’s fresh for optimal rise)
• 1/4 tsp salt (fine sea salt preferred)
• 1/2 cup buttermilk (or almond milk mixed with 1/2 tsp vinegar as a substitute)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the walnut flour, sugar, baking soda, and salt until well combined.
3. In a separate bowl, beat the eggs lightly, then mix in the melted butter, vanilla extract, and buttermilk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined to avoid overmixing, which can lead to a dense cake.
5. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Keenly balanced between nutty and sweet, this cake boasts a delicate texture that’s both airy and satisfying. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra touch of indulgence.

Walnut Flour Cranberry Orange Scones

On a crisp morning, nothing heralds the arrival of autumn quite like the warm, buttery aroma of freshly baked scones. Our Walnut Flour Cranberry Orange Scones blend the nutty depth of walnut flour with the bright zest of orange and the tart sweetness of cranberries, creating a symphony of flavors that dance on the palate.

Ingredients

• 2 cups walnut flour (for a gluten-free option)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed (for flaky layers)
• 1/2 cup dried cranberries (soak in warm water for 10 minutes if too dry)
• Zest of 1 large orange (about 1 tbsp, for vibrant flavor)
• 1/2 cup heavy cream (plus extra for brushing)
• 1 large egg (room temperature)
• 1 tsp vanilla extract (or almond extract for a nuttier profile)

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, sugar, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
4. Fold in the dried cranberries and orange zest until evenly distributed throughout the mixture.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
6. Pour the wet ingredients into the dry ingredients, stirring gently with a fork until just combined. Avoid overmixing to ensure tender scones.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
8. Brush the tops of the scones with a little heavy cream for a golden finish.
9. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now, these scones boast a delightful contrast between the crisp exterior and the tender, moist interior, with bursts of cranberry and hints of citrus. Serve them warm with a dollop of clotted cream and a side of orange marmalade for an extra touch of elegance.

Walnut Flour Coconut Macaroons

Flourishing with the rich, nutty essence of walnut flour and the tropical sweetness of coconut, these macaroons are a delightful twist on a classic treat. Perfect for those seeking a gluten-free indulgence, they offer a tender bite and a golden exterior that’s simply irresistible.

Ingredients

• 2 cups walnut flour (for a finer texture, sift before using)
• 1 1/2 cups unsweetened shredded coconut (toast lightly for extra flavor)
• 3/4 cup granulated sugar (adjust based on sweetness preference)
• 4 large egg whites (room temperature for better volume)
• 1/2 tsp vanilla extract (pure extract recommended for best flavor)
• 1/4 tsp salt (enhances the overall taste)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the walnut flour, shredded coconut, sugar, and salt until well combined.
3. Add the egg whites and vanilla extract to the dry ingredients, mixing until the batter is cohesive but not overmixed.
4. Using a tablespoon or a small cookie scoop, portion the batter onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges and firm to the touch.
6. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Marvel at the delicate crunch and chewy interior of these walnut flour coconut macaroons, a testament to the beauty of simple ingredients transformed. Serve them alongside a cup of espresso for an afternoon pick-me-up, or drizzle with dark chocolate for an extra layer of decadence.

Walnut Flour Spiced Pumpkin Muffins

Lusciously moist and warmly spiced, these walnut flour spiced pumpkin muffins are a delightful embrace of autumn flavors, perfect for a cozy morning or an elegant afternoon tea.

Ingredients

• 1 1/2 cups walnut flour (for a nutty depth)
• 1 cup pumpkin puree (ensure it’s unsweetened)
• 1/2 cup maple syrup (or honey for a different sweetness profile)
• 2 large eggs (room temperature for better incorporation)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp cinnamon (adjust to taste)
• 1/2 tsp nutmeg (freshly grated if possible)
• 1/2 tsp ginger (ground for convenience)
• 1/4 tsp cloves (for a hint of warmth)
• 1 tsp baking soda (ensure it’s fresh for rise)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the walnut flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Velvety in texture with a harmonious blend of spices, these muffins are best enjoyed warm, perhaps with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Walnut Flour Raspberry Thumbprint Cookies

Captivating the essence of summer, these Walnut Flour Raspberry Thumbprint Cookies blend the nutty richness of walnut flour with the tart sweetness of raspberry jam, creating a delicate balance of flavors and textures that are as pleasing to the palate as they are to the eye.

Ingredients

• 1 1/2 cups walnut flour (for a gluten-free option)
• 1/4 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 1/3 cup granulated sugar (adjust to taste)
• 1 large egg, room temperature
• 1/2 tsp vanilla extract (pure for best flavor)
• 1/4 tsp salt (fine sea salt preferred)
• 1/3 cup raspberry jam (seedless for a smoother texture)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes, to ensure a tender cookie.
3. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed for even mixing.
4. Gradually mix in the walnut flour and salt until a cohesive dough forms, being careful not to overmix to maintain a delicate texture.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball, then fill each with about 1/2 tsp of raspberry jam.
7. Bake for 12-14 minutes, or until the edges are lightly golden but the centers are still soft, for the perfect chewy texture.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly without breaking.

Soft yet slightly crumbly, these cookies offer a delightful contrast between the nutty base and the bright, fruity jam. Serve them alongside a cup of Earl Grey tea for an afternoon treat, or package them in a decorative box for a thoughtful homemade gift.

Walnut Flour Honey Cake

Unveiling a dessert that marries the rustic charm of walnut flour with the golden sweetness of honey, this cake is a testament to the beauty of simple, wholesome ingredients. Perfect for afternoon tea or a cozy evening treat, its moist crumb and aromatic warmth promise to enchant the palate.

Ingredients

• 1 1/2 cups walnut flour (for a nutty depth, or substitute with almond flour)
• 1/2 cup honey (preferably raw, for a richer flavor)
• 3 large eggs (room temperature, for better incorporation)
• 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1/2 tsp baking soda (ensure it’s fresh for proper rise)
• Pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the walnut flour, baking soda, and salt until well combined, ensuring no lumps remain for a smooth batter.
3. In another bowl, beat the eggs lightly before adding the honey, melted butter, and vanilla extract, whisking until the mixture is homogenous and slightly frothy.
4. Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overworking the batter, which can lead to a dense cake.
5. Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.

Celebrate the delicate balance of flavors and textures in this walnut flour honey cake, where each bite offers a tender crumb intertwined with the earthy notes of walnuts and the floral sweetness of honey. Serve it adorned with a drizzle of honey and a sprinkle of crushed walnuts for an extra touch of elegance.

Walnut Flour Cinnamon Rolls

Captivating the essence of autumn in every bite, these Walnut Flour Cinnamon Rolls blend the nutty depth of walnut flour with the warm embrace of cinnamon, creating a pastry that’s as nourishing as it is indulgent. Perfect for a leisurely weekend brunch or a cozy afternoon treat, they promise a delightful fusion of texture and flavor.

Ingredients

• 2 cups walnut flour (for a gluten-free base)
• 1/4 cup coconut sugar (or brown sugar for a deeper flavor)
• 1 tbsp ground cinnamon (adjust to taste)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1/2 cup warm water (about 110°F, to activate yeast)
• 1 packet active dry yeast (ensure it’s fresh for best rise)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp sea salt (balances the sweetness)

Instructions

1. In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes until frothy, indicating activation.
2. In a large mixing bowl, combine walnut flour, coconut sugar, cinnamon, and sea salt, whisking to ensure even distribution.
3. Pour the melted butter and vanilla extract into the dry ingredients, followed by the activated yeast mixture, stirring until a sticky dough forms.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
6. Turn the dough onto a lightly floured surface, gently shaping it into a rectangle before rolling it into a log. Slice into 8 even pieces.
7. Place the rolls on the prepared baking sheet, spacing them 2 inches apart to allow for expansion, and bake for 20-25 minutes until golden brown.
8. Tip: For an extra glossy finish, brush the tops with melted butter right after baking. Tip: Let them cool for 5 minutes before serving to set the texture. Tip: Serve with a dollop of coconut whipped cream for an indulgent twist.

Just out of the oven, these rolls boast a tender crumb and a fragrant cinnamon swirl, with the walnut flour adding a subtle crunch. Enjoy them warm, perhaps with a drizzle of maple syrup, for a truly decadent experience.

Walnut Flour Peach Cobbler

Perfectly ripe peaches meet their match in this Walnut Flour Peach Cobbler, a dessert that marries the rustic charm of Southern baking with a nutty, gluten-free twist. The walnut flour not only adds a depth of flavor but also creates a tender, crumbly topping that’s irresistibly golden.

Ingredients

• 4 cups sliced peaches (about 6 medium peaches, peeled and sliced)
• 1 cup walnut flour (for a finer texture, sift before using)
• 1/2 cup granulated sugar (adjust to taste based on peach sweetness)
• 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cinnamon (adds a warm spice note)
• 1/4 tsp salt (enhances all the flavors)
• 1 tsp baking powder (ensures a light topping)
• 1 large egg (room temperature for better incorporation)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, toss the sliced peaches with 1/4 cup of the sugar, cinnamon, and vanilla extract until evenly coated. Spread the mixture evenly in the prepared baking dish.
3. In another bowl, whisk together the walnut flour, remaining sugar, baking powder, and salt. Tip: Sifting the walnut flour can prevent lumps for a smoother batter.
4. Stir in the melted butter and egg into the dry ingredients until just combined. The batter will be thick; avoid overmixing to keep the topping tender.
5. Drop spoonfuls of the batter over the peaches, spreading gently to cover most of the fruit. It’s okay if some peaches peek through; they’ll caramelize beautifully.
6. Bake for 35-40 minutes, or until the topping is golden brown and the peaches are bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips for easier cleanup.
7. Let the cobbler cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Nowhere does simplicity shine brighter than in this Walnut Flour Peach Cobbler, where the juicy peaches and nutty topping create a harmony of textures and flavors. Serve it warm with a scoop of vanilla ice cream for a delightful contrast, or enjoy it as is for a gluten-free treat that doesn’t compromise on taste.

Summary

Absolutely delightful, this roundup of 20 walnut flour recipes is your ticket to healthier baking without sacrificing flavor. Whether you’re a seasoned baker or just starting out, these recipes promise to inspire and delight. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!