20 Delicious Walnut Flour Recipes for Every Occasion

Looking to add a nutty twist to your cooking? Walnut flour is your secret weapon! Whether you’re whipping up cozy weeknight dinners, seasonal treats, or indulgent comfort food, this versatile ingredient brings rich flavor and wholesome goodness to every dish. From fluffy pancakes to savory breads, we’ve rounded up 20 irresistible recipes that’ll make you fall in love with walnut flour. Ready to get baking? Let’s dive in!

Walnut Flour Banana Bread

This nutty, moist banana bread swaps traditional flour for walnut flour, adding a rich depth of flavor and a protein boost—perfect for a cozy breakfast or afternoon snack.

Ingredients:

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

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, melted coconut oil, maple syrup, and 1 tsp vanilla extract until smooth.
3. Add 2 cups walnut flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt to the wet ingredients. Stir until just combined (don’t overmix).
4. Pour batter into the prepared pan. Sprinkle 1/2 cup chopped walnuts evenly over the top, if using.
5. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

The walnut flour gives this banana bread a subtly earthy sweetness and a tender crumb that’s irresistibly hearty—no one will guess it’s gluten-free!

Tip: For extra-rich flavor, toast the walnuts before grinding them into flour.

Gluten-Free Walnut Flour Pancakes

These nutty, tender pancakes are a gluten-free dream—packed with protein and a rich, toasty flavor that’ll make you forget all about regular flour.

Ingredients

• 1 cup walnut flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 3/4 cup almond milk (unsweetened)
• 1 tbsp melted coconut oil, plus extra for cooking
• 1/2 tsp vanilla extract

Instructions

1. In a bowl, whisk together the walnut flour, coconut sugar, baking powder, and salt.
2. In another bowl, beat the egg, then stir in the almond milk, melted coconut oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix just until combined (small lumps are okay). Let the batter rest for 5 minutes to thicken.
4. Heat a skillet over medium-low heat and lightly grease with coconut oil. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.

The walnut flour gives these pancakes a subtly earthy sweetness and a fluffy-yet-hearty texture—perfect for a slow weekend brunch.

Tip: For extra crunch, sprinkle chopped walnuts onto the pancakes right after pouring the batter.

Walnut Flour Chocolate Chip Cookies

These nutty, chewy cookies swap traditional flour for walnut flour, adding rich toasty flavor and a delightful crumb to every bite.

Ingredients:

• 1 1/2 cups walnut flour
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together 1 1/2 cups walnut flour, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In a separate bowl, cream 1/2 cup butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy. Beat in 1 egg and 1 tsp vanilla.
4. Gradually mix dry ingredients into wet until just combined. Fold in 3/4 cup chocolate chips.
5. Scoop 1-tbsp dough balls onto the sheet, spacing 2″ apart. Bake 10–12 minutes until edges are golden but centers look soft.
6. Cool on the sheet for 5 minutes before transferring to a rack.

The walnut flour gives these cookies a subtly earthy depth that balances the sweetness—perfect for when you want a classic treat with a gourmet twist.

Tip: For extra crunch, toast the walnut flour in a dry skillet over low heat for 3–4 minutes before using (let it cool first!).

Walnut Flour Zucchini Muffins

These tender, nutty muffins are the perfect way to sneak in veggies without sacrificing flavor—just wait until you taste that cozy walnut aroma!

Ingredients:

• 1 ½ cups walnut flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 2 eggs, beaten
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (squeezed dry)

Instructions:

1. Preheat oven to 350°F and line a muffin tin with parchment liners.
2. Whisk together 1 ½ cups walnut flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a large bowl.
3. In another bowl, mix 2 eggs, ⅓ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Fold the wet ingredients into the dry mixture, then gently stir in the zucchini until just combined.
5. Divide batter evenly into 10 muffin cups and bake for 22–25 minutes, until tops spring back when touched.

The walnut flour gives these muffins a rich, toasty depth that pairs beautifully with the subtle sweetness of maple—no one will guess they’re grain-free!

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

Walnut Flour Brownies

These fudgy walnut flour brownies are gluten-free but don’t skimp on richness—each bite is packed with deep chocolate flavor and a nutty crunch.

Ingredients:

• 1 cup walnut flour (finely ground)
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 large eggs
• 1/2 cup melted coconut oil
• 3/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1 cup walnut flour, 1/2 cup cocoa powder, 1/2 tsp salt, and 1/2 tsp baking powder.
3. In another bowl, beat 2 eggs, then stir in 1/2 cup melted coconut oil, 3/4 cup maple syrup, and 1 tsp vanilla extract until smooth.
4. Fold the dry ingredients into the wet mixture until just combined, then stir in 1/2 cup dark chocolate chips.
5. Spread the batter evenly into the pan and bake for 20–22 minutes, until the edges are set but the center is slightly soft.
6. Cool completely before slicing into squares.

The walnut flour adds a toasty depth that pairs perfectly with the gooey chocolate—no one will guess these are gluten-free! Tip: For extra texture, sprinkle coarse sea salt on top right after baking.

Walnut Flour Lemon Poppy Seed Cake

This tender, nutty cake is bursting with bright lemon and a delightful crunch from poppy seeds—perfect for afternoon tea or a sunny brunch.

Ingredients:

• 1 ½ cups walnut flour (packed)
• ½ cup almond flour
• ¼ cup poppy seeds
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs, room temperature
• ½ cup honey
• ⅓ cup melted coconut oil
• 2 tbsp lemon zest (from 2 lemons)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups walnut flour, ½ cup almond flour, ¼ cup poppy seeds, 1 tsp baking powder, and ¼ tsp salt.
3. In another bowl, beat eggs with ½ cup honey until frothy. Stir in ⅓ cup melted coconut oil, 2 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract.
4. Gently fold dry ingredients into the wet mixture until just combined (don’t overmix). Pour batter into the prepared pan.
5. Bake for 30–35 minutes, until the edges pull away from the pan and a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.

The walnut flour gives this cake a rich, toasty depth, while the lemon keeps it irresistibly fresh—no glaze needed!

Tip: For extra moisture, wrap the cooled cake in beeswax wrap and let it rest overnight before serving.

Walnut Flour Pizza Crust

This nutty, gluten-free pizza crust is surprisingly easy to make and packs a rich, toasty flavor that pairs perfectly with bold toppings.

Ingredients:

• 1 ½ cups walnut flour
• 1 large egg
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp dried oregano

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 ½ cups walnut flour, ½ tsp salt, ½ tsp garlic powder, and ½ tsp dried oregano.
3. Add 1 large egg and 2 tbsp olive oil, stirring until a thick dough forms (it will be slightly sticky).
4. Press the dough into a 10-inch circle on the prepared sheet, smoothing edges with damp fingers.
5. Bake for 12–15 minutes until firm and lightly golden at the edges.
6. Top with sauce and cheese, then return to oven for 5–7 minutes to melt toppings.

The walnut flour gives this crust a satisfying crunch and earthy depth—no one will guess it’s grain-free!

Tip: For extra crispness, broil the topped pizza for 1–2 minutes at the end (watch closely!).

Walnut Flour Blueberry Scones

These tender, nutty scones are studded with juicy blueberries and just sweet enough to feel like a treat—perfect for lazy weekend brunches or afternoon tea.

Ingredients:

• 1 ½ cups walnut flour
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 6 tbsp cold unsalted butter, cubed
• ½ cup fresh blueberries
• ⅓ cup heavy cream, plus 1 tbsp for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together walnut flour, all-purpose flour, granulated sugar, baking powder, and salt.
3. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Gently fold in blueberries.
4. In a small bowl, whisk together ⅓ cup heavy cream, egg, and vanilla extract. Pour into dry ingredients and stir just until dough comes together.
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet, brush with remaining 1 tbsp heavy cream, and sprinkle with turbinado sugar.
6. Bake for 18–20 minutes until edges are golden. Cool on a wire rack for 5 minutes before serving.

The walnut flour adds a toasty richness that pairs beautifully with the bursts of blueberry—no glaze needed! These scones stay delightfully moist thanks to the heavy cream.

Tip: Freeze unbaked scones for up to a month; bake straight from frozen, adding 2–3 extra minutes.

Walnut Flour Carrot Cake

This moist, nutty carrot cake skips the all-purpose flour but keeps all the cozy spice and sweetness you love—perfect for gluten-free bakers or anyone craving a richer twist.

Ingredients

• 2 cups finely grated carrots (packed)
• 1 ½ cups walnut flour
• ¾ cup coconut sugar
• ½ cup melted coconut oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• 1 tsp baking soda
• ½ tsp salt

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together ¾ cup coconut sugar, ½ cup melted coconut oil, 3 large eggs, and 1 tsp vanilla extract until smooth.
3. Fold in 2 cups grated carrots, then add 1 ½ cups walnut flour, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, 1 tsp baking soda, and ½ tsp salt. Mix until just combined.
4. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The walnut flour gives this cake a toasty depth that pairs beautifully with the caramel-like coconut sugar—no frosting needed!

Tip: For extra texture, toast ¼ cup chopped walnuts and sprinkle them over the batter before baking.

Walnut Flour Waffles

These walnut flour waffles are nutty, crisp-edged, and just sweet enough—perfect for a cozy weekend breakfast that feels special without the fuss.

• 1 1/2 cups walnut flour (packed)
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup whole milk
• 3 tbsp melted butter, slightly cooled
• 2 tbsp maple syrup
• 1 tsp vanilla extract

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease it.
2. In a large bowl, whisk together the walnut flour, cornstarch, baking powder, and salt.
3. In another bowl, beat the eggs, then stir in the milk, melted butter, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined (a few lumps are fine).
5. Scoop 1/3 cup batter onto the hot waffle iron and cook for 4–5 minutes until deeply golden and crisp. Repeat with remaining batter.

The walnut flour gives these waffles a toasty richness, while the cornstarch keeps them light—no one will guess they’re gluten-free!

Tip: For extra crunch, sprinkle chopped walnuts on the batter right after pouring it onto the iron.

Walnut Flour Pumpkin Bread

This cozy pumpkin bread gets a nutty upgrade with walnut flour, adding rich depth to every moist slice—perfect with your morning coffee or as an afternoon treat.

Ingredients:

• 1 ½ cups walnut flour
• 1 cup canned pumpkin puree
• 2 large eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp baking soda
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract until smooth.
3. Add the walnut flour, cinnamon, ginger, baking soda, and salt. Stir until just combined—don’t overmix.
4. Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The walnut flour gives this bread a subtly earthy flavor and tender crumb, while keeping it naturally gluten-free. Tip: For extra crunch, sprinkle chopped walnuts on top before baking!

Walnut Flour Almond Butter Cookies

These nutty, tender cookies are a gluten-free dream—packed with rich almond butter and a hint of cinnamon for cozy warmth.

Ingredients:

• 1 cup walnut flour
• 1/2 cup creamy almond butter (unsweetened)
• 1/3 cup coconut sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp sea salt

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup walnut flour, 1/2 tsp cinnamon, 1/4 tsp baking soda, and 1/4 tsp sea salt.
3. In another bowl, mix 1/2 cup almond butter, 1/3 cup coconut sugar, 1 egg, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet until just combined (dough will be thick).
5. Scoop 1-tbsp portions onto the sheet, flatten slightly, and bake for 10–12 minutes until edges are firm.

The walnut flour gives these cookies a delicate crumble, while the almond butter keeps them irresistibly chewy—no one will guess they’re grain-free!

Tip: For extra crunch, press a few chopped walnuts onto the cookies before baking.

Walnut Flour Cinnamon Rolls

These walnut flour cinnamon rolls are a nutty, tender twist on the classic—perfect for a cozy weekend breakfast with a hint of earthy sweetness.

Ingredients

• 2 cups walnut flour
• 1/4 cup coconut sugar
• 1 tbsp ground cinnamon
• 1/2 tsp sea salt
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (for filling)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 2 cups walnut flour, 1/4 cup coconut sugar, 1 tbsp cinnamon, and 1/2 tsp sea salt.
3. Stir in 1/4 cup melted coconut oil, 2 eggs, 1/4 cup maple syrup, and 1 tsp vanilla extract until a sticky dough forms.
4. Roll the dough between two sheets of parchment into a 1/4-inch-thick rectangle. Sprinkle evenly with 1/2 cup chopped walnuts.
5. Tightly roll the dough into a log, slice into 8 pieces, and place on the baking sheet. Bake for 20–22 minutes until golden and firm.

The walnut flour gives these rolls a rich, toasty depth, while the maple syrup keeps them just sweet enough without overpowering.

Tip: For extra gooeyness, drizzle warm rolls with a mix of melted coconut oil and maple syrup right after baking.

Walnut Flour Peanut Butter Bars

These nutty, no-bake bars are a dreamy mix of rich peanut butter and earthy walnut flour—perfect for a quick energy boost or a wholesome dessert.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/2 cups walnut flour
• 1/3 cup mini dark chocolate chips

Instructions

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides.
2. In a medium bowl, whisk together 1 cup creamy peanut butter, 1/2 cup maple syrup, 1/4 cup melted coconut oil, 1 tsp vanilla extract, and 1/4 tsp sea salt until smooth.
3. Stir in 1 1/2 cups walnut flour until fully combined, then fold in 1/3 cup mini chocolate chips.
4. Press the mixture firmly into the prepared dish and smooth the top. Chill for at least 2 hours until set.
5. Lift the bars out using the parchment, slice into squares, and serve.

The walnut flour adds a subtly rustic texture that pairs beautifully with the creamy peanut butter—no oven required!

Tip: For extra crunch, sprinkle flaky salt on top before chilling.

Walnut Flour Apple Muffins

These walnut flour apple muffins are the perfect cozy bake—naturally nutty, lightly sweet, and packed with tender chunks of fruit.

• 1 1/2 cups walnut flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup finely diced apple (about 1 medium)

1. Preheat oven to 350°F. Line a muffin tin with 9 parchment liners.
2. In a bowl, whisk together 1 1/2 cups walnut flour, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt.
3. In another bowl, beat 2 large eggs, then stir in 1/3 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla until smooth.
4. Fold the wet ingredients into the dry mixture until just combined, then gently fold in 1 cup diced apple.
5. Divide batter evenly among liners (they’ll be about 3/4 full). Bake for 20–22 minutes, until tops spring back when lightly pressed.

The walnut flour gives these muffins a rich, toasty depth, while the maple syrup lets the apples shine without overpowering sweetness.

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

Walnut Flour Chocolate Cake

This rich, nutty chocolate cake is a gluten-free dream—moist, fudgy, and packed with deep cocoa flavor thanks to walnut flour.

Ingredients

• 1 ½ cups walnut flour
• ½ cup unsweetened cocoa powder
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup hot water

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups walnut flour, ½ cup cocoa powder, ¾ cup sugar, 1 tsp baking soda, and ½ tsp salt.
3. Add eggs, ½ cup melted coconut oil, and 1 tsp vanilla extract. Mix until smooth, then slowly stir in ½ cup hot water until the batter is glossy.
4. Pour into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes before slicing.

The walnut flour gives this cake an earthy depth, while the hot water ensures an ultra-tender crumb—no one will guess it’s gluten-free!

Tip: For extra decadence, dust with powdered sugar or drizzle with melted dark chocolate while still warm.

Walnut Flour Granola Bars

These walnut flour granola bars are nutty, chewy, and packed with wholesome ingredients—perfect for a quick breakfast or an on-the-go snack.

Ingredients:

• 1 1/2 cups walnut flour
• 1 cup old-fashioned rolled oats
• 1/3 cup honey
• 1/4 cup almond butter
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup mini dark chocolate chips (optional)

Instructions:

1. Preheat oven to 325°F and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix walnut flour, rolled oats, cinnamon, and salt.
3. In a separate bowl, whisk honey, almond butter, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and stir until fully combined. Fold in chocolate chips if using.
5. Press the mixture firmly into the prepared pan and bake for 20 minutes until the edges are lightly golden.
6. Let cool completely before slicing into bars.

The walnut flour gives these bars a rich, toasty flavor and a tender bite—no one will guess they’re gluten-free! Tip: For extra crunch, toast the oats in a dry skillet for 5 minutes before mixing.

Walnut Flour Vanilla Cupcakes

These tender, nutty cupcakes are a gluten-free dream—light, fragrant, and perfect with a swirl of frosting or just as they are.

Ingredients:

• 1 1/2 cups walnut flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/3 cup whole milk
• 1/4 cup melted butter, cooled
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together 1 1/2 cups walnut flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat eggs, then mix in 1/3 cup milk, 1/4 cup melted butter, and 1 tsp vanilla.
4. Gently fold wet ingredients into dry until just combined (don’t overmix).
5. Divide batter evenly among liners. Bake for 18–20 minutes, until tops spring back when lightly pressed.
6. Cool in pan for 5 minutes, then transfer to a wire rack.

The walnut flour gives these cupcakes a delicate crumb and toasty richness—no one will guess they’re gluten-free!

Tip: For extra flavor, toast the walnut flour in a dry skillet over low heat for 3–4 minutes before using. Let it cool completely first!

Walnut Flour Spinach Quiche

This gluten-free quiche swaps traditional crust for nutty walnut flour, adding rich flavor and a delicate crunch to every bite.

Ingredients:

• 1 1/2 cups walnut flour
• 1/4 cup melted butter, cooled
• 1/2 tsp salt, divided
• 4 large eggs
• 1 cup heavy cream
• 1/4 tsp black pepper
• 1/8 tsp nutmeg
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese

Instructions:

1. Preheat oven to 375°F. Mix walnut flour, melted butter, and 1/4 tsp salt in a bowl until crumbly. Press firmly into a 9-inch pie dish to form a crust.
2. Bake crust for 10 minutes until lightly toasted. Let cool slightly.
3. Whisk eggs, heavy cream, remaining 1/4 tsp salt, pepper, and nutmeg in a bowl. Stir in spinach and feta.
4. Pour filling into the crust. Bake 30–35 minutes until set and golden at the edges.

The walnut flour crust toasts beautifully, balancing the creamy spinach filling with earthy depth—no one will guess it’s gluten-free!

Tip: For extra crunch, sprinkle reserved walnut flour over the filling before baking.

Walnut Flour Matcha Cookies

These delicate, earthy-sweet cookies blend nutty walnut flour with vibrant matcha for a treat that feels indulgent yet wholesome.

Ingredients:

• 1 cup walnut flour (packed)
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tbsp high-quality matcha powder
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 1 large egg yolk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together walnut flour, all-purpose flour, 1/4 cup granulated sugar, 2 tbsp matcha powder, and 1/4 tsp salt.
3. Beat softened butter until creamy, then mix in egg yolk and 1 tsp vanilla. Gradually add dry ingredients until just combined.
4. Roll dough into 1-inch balls, place 2 inches apart on the sheet, and flatten slightly with a fork.
5. Bake for 12–14 minutes until edges are lightly golden. Cool on the sheet for 5 minutes before transferring.

The walnut flour gives these cookies a tender, crumbly texture, while the matcha adds a grassy depth that pairs perfectly with afternoon tea.

Tip: For extra richness, roll dough balls in turbinado sugar before baking.

Conclusion

With 20 delicious walnut flour recipes for every occasion, this roundup is your go-to guide for baking and cooking with this nutty, wholesome ingredient. Whether you’re whipping up a sweet treat or a savory dish, there’s something here for everyone. Don’t forget to try a recipe, share your favorite in the comments, and pin this article for later—happy baking!