18 Delicious Walnut Flour Recipes for Healthy Baking

Ready to give your baking a healthy twist without sacrificing flavor? Walnut flour is your secret weapon! Packed with nutrients and a rich, nutty taste, it’s perfect for everything from morning muffins to decadent desserts. Dive into our roundup of 18 Delicious Walnut Flour Recipes and discover how easy it is to bake healthier treats that everyone will love. Let’s get mixing!

Walnut Flour Banana Bread

This Walnut Flour Banana Bread is a game-changer for those looking for a gluten-free twist on the classic, with a nutty depth that’ll have you coming back for seconds.

Ingredients

• 3 ripe bananas, mashed
• 2 cups walnut flour
• 1/2 cup maple syrup
• 2 eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts (optional for topping)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, maple syrup, eggs, coconut oil, and vanilla extract until well combined.
3. Stir in the walnut flour, baking soda, and salt until just mixed. Avoid overmixing to keep the bread tender.
4. Pour the batter into the prepared loaf pan and sprinkle the chopped walnuts on top if using.
5. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The walnut flour not only makes this banana bread gluten-free but also adds a rich, toasty flavor that pairs perfectly with the sweetness of the bananas.

Tip: For an extra moist loaf, wrap the cooled bread in plastic wrap and let it sit overnight before slicing.

Gluten-Free Walnut Flour Pancakes

Start your morning with these fluffy, nutty pancakes that are not only gluten-free but packed with flavor, thanks to walnut flour.

Ingredients

• 1 cup walnut flour
• 2 tablespoons coconut sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup almond milk
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup walnut flour, 2 tablespoons coconut sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
2. In another bowl, beat 2 large eggs, then mix in 1/2 cup almond milk, 1 tablespoon melted coconut oil, and 1 teaspoon vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. Serve warm with your favorite toppings. The walnut flour gives these pancakes a rich, earthy flavor that pairs wonderfully with maple syrup and fresh berries.

Tip: For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.

Walnut Flour Chocolate Chip Cookies

These Walnut Flour Chocolate Chip Cookies are a delightful twist on the classic, offering a nutty depth that pairs perfectly with the sweet chocolate chips. Perfect for those who love a little texture in their treats!

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in the walnut flour, baking soda, and salt, mixing until the dough comes together.
5. Fold in the chocolate chips until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The walnut flour not only adds a rich, nutty flavor but also creates a wonderfully tender texture that makes these cookies irresistibly unique.

Tip: For an extra nutty flavor, toast the walnut flour in a dry skillet over medium heat for a few minutes before using, but let it cool completely first.

Keto Walnut Flour Waffles

Start your morning with these fluffy, nutty Keto Walnut Flour Waffles that are as satisfying as they are simple to make.

Ingredients

• 1 cup walnut flour
• 2 large eggs
• 1/4 cup almond milk
• 2 tbsp melted butter
• 1 tbsp erythritol
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your waffle iron to medium-high heat.
2. In a large bowl, whisk together 1 cup walnut flour, 2 large eggs, 1/4 cup almond milk, 2 tbsp melted butter, 1 tbsp erythritol, 1 tsp vanilla extract, 1/2 tsp baking powder, and 1/4 tsp salt until smooth.
3. Pour 1/4 cup of batter onto the center of the waffle iron and close the lid. Cook for 3-4 minutes until golden and crisp.
4. Repeat with the remaining batter, then serve warm with your favorite keto-friendly toppings.

These waffles stand out with their rich, toasty walnut flavor and a texture that’s perfectly crisp on the outside yet tender inside.

Tip: For an extra nutty flavor, toast the walnut flour in a dry skillet over medium heat for 2-3 minutes before using.

Walnut Flour Blueberry Muffins

These Walnut Flour Blueberry Muffins are a delightful twist on the classic, offering a nutty depth that pairs beautifully with the burst of juicy blueberries.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup coconut oil, melted
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups walnut flour, 1/2 cup almond flour, 1/4 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 2 large eggs, then mix in 1/3 cup melted coconut oil, 1/4 cup almond milk, and 1 tsp vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Gently fold in 1 cup fresh blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The walnut flour gives these muffins a rich, earthy flavor that’s perfectly balanced by the sweetness of the blueberries, making them a standout breakfast or snack.

Tip: For an extra crunch, sprinkle the tops with chopped walnuts before baking.

Paleo Walnut Flour Pizza Crust

Who says you can’t enjoy pizza on a Paleo diet? This Walnut Flour Pizza Crust is a game-changer, offering a nutty, rich base that’s both gluten-free and incredibly satisfying.

Ingredients

• 2 cups walnut flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 2 tbsp olive oil
• 1/4 cup water

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups walnut flour, 1/4 cup coconut flour, 1 tsp baking soda, and 1/2 tsp salt.
3. Make a well in the center of the dry ingredients and add 2 eggs, 2 tbsp olive oil, and 1/4 cup water. Mix until a dough forms.
4. Transfer the dough to the prepared baking sheet and use your hands to press it into a 12-inch circle, about 1/4-inch thick.
5. Bake for 15-18 minutes, until the edges are golden and the center is firm to the touch.
6. Let the crust cool for 5 minutes before adding your favorite Paleo toppings and returning to the oven to melt and warm them through.

This crust stands out for its deep, nutty flavor and sturdy texture, making it a perfect base for both bold and delicate toppings alike.

Tip: For an extra crispy crust, bake it for an additional 2-3 minutes before adding toppings.

Walnut Flour Almond Butter Cookies

These Walnut Flour Almond Butter Cookies are a delightful twist on the classic, offering a nutty depth and tender crumb that’s irresistibly wholesome.

Ingredients

• 1 cup walnut flour
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup dark chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup walnut flour, 1/2 cup almond butter, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp sea salt until a cohesive dough forms.
3. If using, fold in 1/4 cup dark chocolate chips until evenly distributed.
4. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The combination of walnut flour and almond butter creates a cookie that’s not only gluten-free but also packed with protein, making these a guilt-free treat that doesn’t skimp on flavor.

Tip: For an extra nutty flavor, toast the walnut flour in a dry skillet over medium heat for 2-3 minutes before using, stirring constantly to prevent burning.

Walnut Flour Zucchini Bread

This Walnut Flour Zucchini Bread is a nutty, moist delight that’s perfect for those looking for a gluten-free option without sacrificing flavor or texture.

Ingredients

• 2 cups grated zucchini (about 1 medium zucchini)
• 1 1/2 cups walnut flour
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup chopped walnuts (optional for extra crunch)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
3. Add the walnut flour, baking soda, salt, and ground cinnamon to the wet ingredients, stirring until just combined.
4. Fold in the grated zucchini and chopped walnuts (if using) until evenly distributed throughout the batter.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-55 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.

The walnut flour gives this zucchini bread a rich, earthy flavor and a tender crumb that’s surprisingly light. It’s a fantastic way to enjoy a sweet treat with a nutritious twist.

Tip: For an extra moist loaf, wrap the cooled bread in plastic wrap and let it sit overnight before slicing.

Low-Carb Walnut Flour Brownies

These Low-Carb Walnut Flour Brownies are a dream come true for anyone looking to indulge without the guilt, offering a rich, fudgy texture that’s hard to resist.

Ingredients

• 1 cup walnut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1/4 tsp salt
• 1/2 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together 1 cup walnut flour, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated erythritol, and 1/4 tsp salt.
3. Add 1/2 cup melted coconut oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients, stirring until well combined.
4. Fold in 1/2 cup sugar-free chocolate chips, then pour the batter into the prepared pan, smoothing the top with a spatula.
5. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
6. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

What sets these brownies apart is their deeply chocolatey flavor paired with the subtle nuttiness of walnut flour, creating a sophisticated twist on a classic treat.

Tip: For an extra gooey center, slightly underbake and let them set as they cool.

Walnut Flour Pumpkin Bread

This Walnut Flour Pumpkin Bread is a cozy, nutty twist on a classic, perfect for those who love a hearty, flavorful loaf with their morning coffee.

Ingredients

• 1 1/2 cups walnut flour
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 1/2 cups walnut flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
3. In another bowl, mix 1 cup pumpkin puree, 2 large eggs, 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The walnut flour gives this pumpkin bread a rich, earthy depth that pairs beautifully with the sweet spices and maple syrup, making it a standout recipe that’s as nutritious as it is delicious.

Tip: For an extra nutty flavor, toast the walnut flour in a dry skillet over medium heat for 5 minutes before using, stirring constantly to prevent burning.

Walnut Flour Apple Cinnamon Muffins

These Walnut Flour Apple Cinnamon Muffins are a cozy, nutty twist on a classic, perfect for those mornings when you crave something sweet yet wholesome.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cinnamon
• 2 eggs
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup finely diced apple

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 9 liners.
2. In a large bowl, whisk together the walnut flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs, then mix in the maple syrup, coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apple.
5. Divide the batter evenly among the muffin liners, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The walnut flour gives these muffins a rich, earthy base that pairs beautifully with the sweet apple and warm cinnamon, creating a muffin that’s as nutritious as it is indulgent.

Tip: For an extra crunch, sprinkle the tops with chopped walnuts before baking.

Walnut Flour Carrot Cake

This Walnut Flour Carrot Cake is a delightful twist on the classic, offering a nutty depth that perfectly complements the sweet, spiced carrots. It’s moist, flavorful, and just the right amount of indulgent.

Ingredients

• 2 cups walnut flour
• 3 large eggs, room temperature
• 1/2 cup melted coconut oil
• 1/2 cup maple syrup
• 2 cups grated carrots
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. Add the walnut flour, ground cinnamon, ground nutmeg, baking soda, and salt to the wet ingredients, stirring until just combined.
4. Fold in the grated carrots until evenly distributed throughout the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The walnut flour not only adds a rich, toasty flavor but also creates an incredibly tender crumb that makes this cake stand out. It’s a perfect balance of sweetness and spice, with a texture that’s both light and satisfying.

Tip: For an extra nutty flavor, toast the walnut flour in a dry skillet over medium heat for 2-3 minutes before using. Just be sure to let it cool completely to avoid cooking the eggs when mixed.

Walnut Flour Lemon Poppy Seed Scones

These Walnut Flour Lemon Poppy Seed Scones are a delightful twist on the classic, offering a nutty depth and a bright citrus kick that’s perfect for your morning coffee or afternoon tea.

Ingredients

• 1 1/2 cups walnut flour
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp poppy seeds
• Zest of 1 lemon
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups walnut flour, 1 cup all-purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1 tbsp poppy seeds, and the zest of 1 lemon.
3. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1 tsp vanilla extract. Pour into the dry ingredients and stir until just combined.
5. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges. Place on the prepared baking sheet.
6. Bake for 15-18 minutes until golden. Let cool on a wire rack before serving.

The walnut flour gives these scones a rich, earthy base that pairs beautifully with the zesty lemon and crunchy poppy seeds, making them a standout at any brunch table.

Tip: For extra lemon flavor, drizzle the cooled scones with a simple glaze made from powdered sugar and fresh lemon juice.

Walnut Flour Peanut Butter Cookies

These Walnut Flour Peanut Butter Cookies are a delightful twist on the classic, offering a nutty depth and tender crumb that’s irresistibly good.

Ingredients

• 1 cup walnut flour
• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup walnut flour, 1 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with a fork, creating a crisscross pattern.
4. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

The walnut flour not only adds a rich, toasty flavor but also keeps these cookies wonderfully soft and chewy. Perfect for those who love a peanut butter cookie with a little extra something.

Tip: For an extra nutty flavor, try lightly toasting the walnut flour in a dry skillet over medium heat for a few minutes before using.

Walnut Flour Coconut Macaroons

These Walnut Flour Coconut Macaroons are a delightful twist on the classic, offering a nutty depth that pairs beautifully with the sweet, chewy coconut.

Ingredients

• 2 cups unsweetened shredded coconut
• 1 cup walnut flour
• 1/2 cup honey
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, walnut flour, honey, egg whites, vanilla extract, and salt until well combined.
3. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges.
5. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The walnut flour not only adds a rich, earthy flavor but also gives these macaroons a wonderfully tender texture that’s hard to resist.

Tip: For an extra touch of indulgence, drizzle the cooled macaroons with melted dark chocolate.

Walnut Flour Raspberry Thumbprint Cookies

These Walnut Flour Raspberry Thumbprint Cookies are a delightful twist on the classic, offering a nutty depth that pairs perfectly with the tartness of raspberry jam.

Ingredients

• 1 1/2 cups walnut flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup raspberry jam

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 1/2 cups walnut flour, 1/4 cup coconut flour, and 1/4 teaspoon salt.
3. Add 1/4 cup maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract to the dry ingredients, stirring until a dough forms.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each ball.
5. Fill each indentation with 1/2 teaspoon of raspberry jam.
6. Bake for 12-15 minutes, until the edges are lightly golden.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The walnut flour gives these cookies a rich, earthy base that makes the raspberry jam pop even more—a match made in cookie heaven.

Tip: For an extra nutty flavor, toast the walnut flour in a dry skillet over medium heat for 2-3 minutes before using. Just be sure to let it cool completely first!

Walnut Flour Chocolate Cake

Indulge in the rich, nutty flavors of this Walnut Flour Chocolate Cake, a gluten-free delight that doesn’t skimp on decadence.

Ingredients

• 1 1/2 cups walnut flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup hot water

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups walnut flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1/2 tsp salt, and 3/4 cup granulated sugar.
3. Add 2 large eggs, 1/2 cup melted coconut oil, and 1 tsp vanilla extract to the dry ingredients, mixing until just combined.
4. Gradually stir in 1/2 cup hot water until the batter is smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cake stands out with its moist texture and deep chocolate flavor, enhanced by the earthy notes of walnut flour.

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or drizzle with melted chocolate before serving.

Walnut Flour Oatmeal Raisin Cookies

These Walnut Flour Oatmeal Raisin Cookies are a delightful twist on the classic, offering a nutty depth and chewy texture that’s hard to resist.

Ingredients

• 1 cup walnut flour
• 1 cup rolled oats
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in the walnut flour, rolled oats, baking soda, cinnamon, and salt until the dough comes together.
5. Fold in the raisins until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The walnut flour not only adds a rich, toasty flavor but also creates a wonderfully tender crumb that pairs perfectly with the chewy oats and sweet raisins.

Tip: For an extra nutty flavor, toast the walnut flour in a dry skillet over medium heat for a few minutes before using it in the recipe.

Conclusion

We hope this roundup of 18 delicious walnut flour recipes inspires your healthy baking adventures! Each recipe offers a unique way to enjoy the nutty goodness of walnut flour, from breads to desserts. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next baking day. Happy baking!