A few notes to address before diving into the recipe: These bake up pretty much the same size as when scooped into the tins, so don’t expect them to rise dramatically. I love walnuts, but pecans and perhaps even pistachios would work nicely here, too. If you want to swap in a whole grain, whole wheat pastry flour would be an equal substitute here. In the interest of keeping them dairy-free, you can use coconut oil instead of butter. Regarding greasing the tins vs. using paper liner, this is definitely better suited to greasing the tins. I used olive oil cooking spray, and it worked like a charm. No need to flour the tins once coating them.