20 Delicious Walnut Flour Recipes for Healthy Baking

So, you’re on the hunt for healthier baking options that don’t skimp on flavor? Look no further! Our roundup of 20 Delicious Walnut Flour Recipes for Healthy Baking is here to transform your kitchen adventures. From moist cakes to crispy cookies, these recipes promise to delight your taste buds while keeping things nutritious. Ready to bake your way to health? Let’s dive in!

Walnut Flour Banana Bread

You know those overripe bananas sitting on your counter? They’re about to become the star of your next baking adventure. This walnut flour banana bread is not just a way to use them up—it’s a game-changer for your breakfast or snack time.

Ingredients

• 1 1/2 cups walnut flour
• 3 overripe bananas, mashed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup chopped walnuts, for topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with clarified butter.
2. In a large bowl, combine the mashed bananas, lightly beaten eggs, melted clarified butter, maple syrup, and vanilla extract. Mix until smooth.
3. Tip: For an extra fluffy texture, let the wet ingredients sit for 5 minutes before adding the dry ingredients.
4. In another bowl, whisk together the walnut flour, baking soda, and sea salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
6. Tip: If the batter seems too thick, a tablespoon of almond milk can loosen it without affecting the flavor.
7. Pour the batter into the prepared loaf pan and sprinkle the chopped walnuts evenly over the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Cover the bread with foil after 30 minutes to prevent the walnuts from burning.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana bread is moist, with a nutty depth from the walnut flour and a satisfying crunch from the topping. Serve it warm with a dollop of coconut yogurt for a decadent twist.

Gluten-Free Walnut Flour Pancakes

Very few things beat the comfort of a warm, fluffy pancake in the morning, especially when it’s gluten-free and packed with the nutty goodness of walnut flour. You’re in for a treat that’s as wholesome as it is delicious, perfect for those lazy weekend brunches or a quick, nutritious breakfast.

Ingredients

• 1 cup walnut flour
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup almond milk
• 1 tbsp clarified butter, plus extra for cooking
• 1 tbsp pure maple syrup
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. In a large mixing bowl, whisk together the walnut flour, baking powder, and sea salt until well combined.
2. Add the lightly beaten eggs, almond milk, and maple syrup to the dry ingredients. Stir until the batter is smooth and free of lumps.
3. Heat a non-stick skillet over medium heat and brush lightly with clarified butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
6. Transfer the pancakes to a warm plate. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Delightfully tender with a rich, nutty flavor, these pancakes are a game-changer for gluten-free breakfasts. Serve them stacked high with a drizzle of maple syrup and a handful of fresh berries for a touch of brightness.

Walnut Flour Chocolate Chip Cookies

Let’s bake something that’ll make your kitchen smell like a dreamy bakery. These walnut flour chocolate chip cookies are not just any cookies; they’re a gluten-free twist on the classic, packed with nutty flavor and melty chocolate.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup clarified butter, melted and cooled
• 3/4 cup coconut sugar
• 1 pasture-raised egg, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3/4 cup dark chocolate chips

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, baking soda, and sea salt.
3. Add the clarified butter, beaten egg, and vanilla extract to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes for easier handling.
4. Fold in the dark chocolate chips until evenly distributed throughout the dough.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each ball slightly with your palm for cookies that spread evenly.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, pull them out when they’re just set.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bite into these cookies to discover a perfect balance of crunchy edges and chewy centers, with bursts of chocolate in every bite. Serve them warm with a glass of almond milk for an unforgettable treat.

Keto Walnut Flour Waffles

Now, if you’re on the keto train but missing those fluffy, golden waffles, you’re in for a treat. These keto walnut flour waffles are not just easy to whip up but also packed with nutty goodness that’ll make your morning routine something to look forward to.

Ingredients

• 1 1/2 cups finely ground walnut flour
• 1/4 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp sea salt
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup unsweetened almond milk
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract

Instructions

1. Preheat your waffle iron to 375°F for a crisp exterior.
2. In a large mixing bowl, whisk together the walnut flour, erythritol, baking powder, and sea salt until well combined.
3. Add the lightly beaten eggs, almond milk, melted clarified butter, and vanilla extract to the dry ingredients. Stir until the batter is smooth and free of lumps.
4. Lightly grease the waffle iron with clarified butter to prevent sticking.
5. Pour 1/3 cup of batter onto the center of the waffle iron. Close the lid and cook for 4-5 minutes, or until the waffle is golden brown and releases easily.
6. Repeat with the remaining batter, keeping cooked waffles warm in a 200°F oven if serving immediately.

Serve these waffles with a dollop of whipped cream and a sprinkle of cinnamon for a cozy breakfast. The texture is delightfully crisp on the outside with a tender, nutty interior that’s surprisingly light. For an extra keto-friendly twist, top with fresh berries and a drizzle of sugar-free syrup.

Walnut Flour Blueberry Muffins

Mmm, imagine biting into a muffin that’s perfectly moist, with bursts of juicy blueberries and a nutty depth from walnut flour. That’s exactly what you’ll get with this recipe, a delightful twist on the classic blueberry muffin that’s both wholesome and indulgent.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup almond flour
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners.
2. In a large bowl, whisk together the walnut flour, almond flour, baking soda, and sea salt until well combined.
3. In another bowl, mix the melted clarified butter, lightly beaten eggs, pure maple syrup, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the fresh blueberries to the batter and fold gently to distribute evenly.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins offer a delightful contrast between the tender crumb and the juicy blueberries, with the walnut flour adding a rich, earthy note. Serve them with a dollop of coconut cream for an extra indulgent treat.

Paleo Walnut Flour Pizza Crust

Making a Paleo Walnut Flour Pizza Crust is easier than you think, and it’s a game-changer for anyone dodging gluten or grains. You’ll love its nutty flavor and how it crisps up just right.

Ingredients

• 1 1/2 cups finely ground walnut flour
• 1/4 cup arrowroot flour
• 1 tsp sea salt
• 1/2 tsp baking soda
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp extra virgin olive oil
• 1 tbsp raw honey
• 1 tsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the walnut flour, arrowroot flour, sea salt, and baking soda until well combined.
3. Add the lightly beaten eggs, olive oil, honey, and apple cider vinegar to the dry ingredients. Mix until a cohesive dough forms. Tip: If the dough feels too sticky, let it rest for 5 minutes to absorb the liquids.
4. Place 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: For an even crust, use a piece of parchment paper on top to press down without sticking.
5. Bake for 12-15 minutes, or until the edges are golden and the center is firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
6. Remove from the oven and let cool slightly before adding your favorite Paleo toppings.

Golden and slightly crisp, this crust holds up beautifully under toppings without getting soggy. Try it with a smear of homemade pesto and roasted veggies for a flavor-packed meal.

Walnut Flour Almond Butter Cookies

Unbelievably easy and delicious, these walnut flour almond butter cookies are your next go-to treat. You’ll love how they’re gluten-free yet still packed with flavor and a perfect chewy texture.

Ingredients

• 1 cup walnut flour
• 1/2 cup creamy almond butter
• 1/4 cup pure maple syrup
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 tsp baking soda

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the walnut flour, almond butter, maple syrup, beaten egg, vanilla extract, sea salt, and baking soda. Mix until a uniform dough forms.
3. Using a tablespoon, scoop the dough and roll it into balls. Place them on 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 for even baking.
5. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
6. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

With a rich nutty flavor and a soft, chewy center, these cookies are a delight. Try serving them with a drizzle of dark chocolate for an extra indulgent touch.

Walnut Flour Zucchini Bread

Hey, you know those days when you’re craving something sweet but also kinda wholesome? This walnut flour zucchini bread is your answer. It’s moist, nutty, and just the right amount of sweet, making it perfect for breakfast or a snack.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 1/2 cups grated zucchini, moisture squeezed out
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with clarified butter and line it with parchment paper for easy removal.
2. In a large bowl, whisk together the walnut flour, almond flour, baking soda, sea salt, cinnamon, and nutmeg until well combined.
3. In another bowl, mix the lightly beaten eggs, melted clarified butter, pure maple syrup, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the bread light.
5. Gently stir in the grated zucchini and chopped walnuts until evenly distributed throughout the batter.
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. The top should be golden brown and spring back when lightly touched.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Who knew something so simple could be so satisfying? The walnut flour gives it a rich, earthy flavor, while the zucchini keeps it incredibly moist. Try serving a slice toasted with a smear of almond butter for an extra protein boost.

Low-Carb Walnut Flour Brownies

Ready to indulge in a guilt-free treat that doesn’t skimp on flavor? These low-carb walnut flour brownies are your answer, combining rich chocolatey goodness with a nutty twist that’ll have you coming back for seconds.

Ingredients

• 1 cup walnut flour, finely ground
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol, granulated
• 1/4 tsp sea salt, finely ground
• 1/2 cup clarified butter, melted
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup sugar-free dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, whisk together the walnut flour, cocoa powder, erythritol, and sea salt until well combined.
3. Add the melted clarified butter, lightly beaten eggs, and vanilla extract to the dry ingredients. Stir until the mixture is smooth and no dry spots remain.
4. Fold in the sugar-free dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared baking 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 in the pan for 10 minutes before lifting them out using the parchment overhang. Transfer to a wire rack to cool completely.

Now you’ve got a batch of fudgy, decadent brownies with a subtle crunch from the walnut flour. Serve them warm with a scoop of keto-friendly ice cream for an extra special treat.

Walnut Flour Pumpkin Bread

Absolutely nothing beats the cozy aroma of pumpkin bread wafting through your kitchen, especially when it’s made with the nutty richness of walnut flour. This version is a game-changer for those seeking a gluten-free option that doesn’t skimp on flavor or texture.

Ingredients

• 1 1/2 cups walnut flour
• 1 cup pure pumpkin puree
• 1/2 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with clarified butter.
2. In a large mixing bowl, combine the walnut flour, baking soda, sea salt, cinnamon, nutmeg, and cloves, whisking to ensure there are no lumps.
3. In a separate bowl, mix the pumpkin puree, maple syrup, lightly beaten eggs, melted clarified butter, and vanilla extract until smooth.
4. Gradually fold the wet ingredients into the dry ingredients, mixing just until combined 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.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Craving a slice? This walnut flour pumpkin bread boasts a moist, dense crumb and a warm spice profile that pairs beautifully with a dollop of whipped coconut cream. For an extra indulgent twist, try toasting a slice and drizzling it with honey.

Walnut Flour Apple Cinnamon Muffins

Oh, you’re going to love these walnut flour apple cinnamon muffins. They’re the perfect blend of nutty, sweet, and spicy, making them an ideal treat for any time of the day.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tbsp ground cinnamon
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 cup finely diced apple

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners.
2. In a large bowl, whisk together the walnut flour, almond flour, baking soda, sea salt, and cinnamon until well combined.
3. In a separate bowl, mix the lightly beaten eggs, melted clarified butter, pure maple syrup, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in the finely diced apple until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably moist and packed with flavor, these muffins have a delightful texture thanks to the walnut flour. Serve them warm with a dollop of coconut cream for an extra special treat.

Walnut Flour Carrot Cake

Perfect for those cozy afternoons when you’re craving something sweet yet wholesome, this walnut flour carrot cake is a game-changer. You’ll love how the natural sweetness of carrots pairs with the nutty depth of walnut flour, creating a dessert that’s both satisfying and surprisingly nutritious.

Ingredients

• 1 1/2 cups walnut flour
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 1 cup finely grated carrots
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with clarified butter.
2. In a large mixing bowl, combine the walnut flour, baking soda, ground cinnamon, and sea salt, whisking to ensure there are no lumps.
3. Add the lightly beaten eggs, melted clarified butter, pure maple syrup, and vanilla extract to the dry ingredients, stirring until just combined.
4. Fold in the finely grated carrots until evenly distributed throughout the batter.
5. Pour the batter into the prepared cake 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.

Best enjoyed slightly warm, this cake boasts a moist, dense texture with a rich, nutty flavor that’s perfectly balanced by the sweetness of the carrots and maple syrup. For an extra touch, serve with a dollop of coconut cream or a sprinkle of toasted walnut pieces.

Walnut Flour Lemon Poppy Seed Cake

Fancy a slice of something sweet yet subtly nutty with a citrusy zing? This walnut flour lemon poppy seed cake is your go-to for a light, flavorful treat that’s as easy to make as it is delicious.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup clarified butter, melted
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup pure maple syrup
• 1 tbsp lemon zest, finely grated
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds
• 1 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter.
2. In a large mixing bowl, combine the walnut flour, baking soda, and sea salt, whisking to ensure even distribution.
3. Add the melted clarified butter, lightly beaten eggs, pure maple syrup, lemon zest, and lemon juice to the dry ingredients, mixing until just combined.
4. Gently fold in the poppy seeds, being careful not to overmix the batter.
5. Pour the batter into the prepared cake 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.

How delightful is this cake? The walnut flour gives it a tender crumb, while the lemon and poppy seeds add bursts of flavor and texture. Serve it with a dollop of coconut whipped cream for an extra special touch.

Walnut Flour Chocolate Cake

Guess what? You’re about to make the most indulgent walnut flour chocolate cake that’s not only gluten-free but also packed with rich, nutty flavors. Perfect for those cozy nights in or when you’re craving something sweet without the guilt.

Ingredients

• 1 1/2 cups walnut flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 3/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/2 cup hot water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the walnut flour, cocoa powder, baking soda, and sea salt until well combined.
3. Add the lightly beaten eggs, melted clarified butter, maple syrup, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
4. Gradually pour in the hot water, stirring continuously, until the batter becomes thin and pourable. Tip: The hot water helps to bloom the cocoa powder, enhancing the chocolate flavor.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best results, allow the cake to cool before slicing to ensure clean cuts.

Perfectly moist with a deep chocolate flavor and a subtle crunch from the walnut flour, this cake is a dream. Serve it with a dollop of whipped coconut cream for an extra touch of decadence.

Walnut Flour Peanut Butter Cookies

Ever find yourself craving something sweet but want to keep it on the healthier side? These walnut flour peanut butter cookies are your answer, combining nutty flavors with a satisfying crunch.

Ingredients

• 1 cup walnut flour
• 1/2 cup creamy peanut butter, unsweetened
• 1/4 cup pure maple syrup
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the walnut flour, peanut butter, maple syrup, lightly beaten egg, baking soda, sea salt, and vanilla extract. Mix until a cohesive dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.
3. Using a tablespoon, scoop the dough and roll it into balls. Place them on 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: Dip the fork in water between presses to prevent sticking.
5. Bake for 10-12 minutes, or until the edges are golden brown. Tip: The cookies will firm up as they cool, so don’t overbake them if you prefer a chewy texture.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Warm from the oven, these cookies have a delightful chew with a crisp edge. Serve them with a glass of almond milk for a comforting snack, or crumble them over vanilla ice cream for an indulgent dessert twist.

Walnut Flour Coconut Macaroons

Got a craving for something sweet, nutty, and downright delicious? These walnut flour coconut macaroons are your next kitchen adventure. They’re gluten-free, easy to make, and packed with flavor.

Ingredients

• 2 cups finely ground walnut flour
• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup pure maple syrup
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the walnut flour and shredded coconut.
3. Add the maple syrup, beaten eggs, vanilla extract, and sea salt to the dry ingredients. Mix until well combined. Tip: The mixture should stick together when pressed; if it’s too dry, add a teaspoon of water.
4. Using a tablespoon, scoop the mixture and form into small mounds on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking when shaping the macaroons.
5. Bake for 15-18 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 15 minutes to avoid over-baking.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How about that? These macaroons are crispy on the outside, chewy on the inside, and bursting with coconut flavor. Serve them with a drizzle of dark chocolate for an extra indulgent treat.

Walnut Flour Raspberry Thumbprint Cookies

Perfect for those cozy afternoons when you’re craving something sweet but not too heavy, these walnut flour raspberry thumbprint cookies are a delightful treat. They’re gluten-free, packed with nutty flavor, and that raspberry jam center? Absolutely irresistible.

Ingredients

• 1 1/2 cups walnut flour
• 1/4 cup clarified butter, melted
• 1/3 cup pure maple syrup
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/4 cup raspberry jam, no sugar added

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the walnut flour, melted clarified butter, maple syrup, lightly beaten egg, vanilla extract, and sea salt. Mix until a cohesive dough forms.
3. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
4. With your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
5. Fill each indentation with about 1/2 teaspoon of raspberry jam, ensuring not to overfill.
6. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden. The jam should be slightly bubbly.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The cookies have a tender, crumbly texture with a rich walnut flavor that pairs beautifully with the tart raspberry jam. For an extra touch, drizzle them with a little melted dark chocolate before serving.

Walnut Flour Vanilla Cupcakes

Ready to whip up something sweet and slightly nutty? These walnut flour vanilla cupcakes are your ticket to a delightful treat that’s both flavorful and easy to make.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup clarified butter, melted
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, combine the walnut flour, baking powder, and sea salt. Whisk together to ensure even distribution.
3. In a separate bowl, mix the melted clarified butter and granulated sugar until well blended. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Add the lightly beaten eggs and vanilla extract to the butter mixture, stirring until smooth.
5. Gradually fold the dry ingredients into the wet mixture, alternating with the whole milk, to create a uniform batter. Tip: Do not overmix to keep the cupcakes light and fluffy.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through baking for even cooking.
8. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Zesty and moist, these cupcakes boast a rich vanilla flavor with a subtle nuttiness from the walnut flour. Serve them topped with a dollop of whipped cream and a sprinkle of crushed walnuts for an extra crunch.

Walnut Flour Coffee Cake

Got a craving for something sweet and nutty? You’re in luck because this walnut flour coffee cake is about to become your new favorite. It’s moist, flavorful, and just the right amount of indulgent for any time of day.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup clarified butter, melted
• 3/4 cup organic cane sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup full-fat Greek yogurt

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan with clarified butter.
2. In a large mixing bowl, whisk together the walnut flour, organic cane sugar, baking soda, and sea salt until well combined.
3. Add the lightly beaten pasture-raised eggs, melted clarified butter, pure vanilla extract, and full-fat Greek yogurt to the dry ingredients. Mix until just combined, being careful not to overmix.
4. Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even layer.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, this cake boasts a tender crumb and a rich, nutty flavor that pairs perfectly with your morning coffee. For an extra touch, serve it warm with a dollop of whipped cream or a drizzle of honey.

Walnut Flour Snickerdoodles

Walnut flour snickerdoodles are the cozy, nutty twist on the classic cookie you didn’t know you needed. Perfect for when you’re craving something sweet with a bit of crunch and a whole lot of heart.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup clarified butter, softened
• 3/4 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 2 tbsp ground cinnamon
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, cream together the clarified butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the pasture-raised egg and pure vanilla extract until fully incorporated.
4. Whisk together the walnut flour, baking soda, and fine sea salt in a separate bowl.
5. Gradually add the dry ingredients to the wet, mixing until just combined to avoid overworking the dough.
6. In a small bowl, mix the remaining 1/4 cup granulated sugar with ground cinnamon for rolling.
7. Scoop tablespoon-sized portions of dough, roll into balls, then coat evenly in the cinnamon-sugar mixture.
8. Place dough balls on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These snickerdoodles boast a delicate crispness outside with a tender, chewy center, all wrapped in a warm cinnamon hug. Try serving them slightly warm with a dollop of vanilla bean ice cream for an indulgent treat.

Conclusion

Lovingly curated, this roundup of 20 walnut flour recipes offers a treasure trove of healthy baking inspiration. Whether you’re craving sweet treats or savory delights, there’s something here to satisfy every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy baking!