Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.

Cream the butter, Truvía Cane Sugar Blend & Truvía^® Brown Sugar Blend with a mixer on medium speed until light and fluffy. About 3 to 4 minutes.

Add eggs and vanilla; beat until mixed well. Add flour mixture and beat just to combine.

Add the chocolate chips & walnuts and mix with a spatula until incorporated.

For the cinnamon swirl: combine all ingredients and drop the mixture by spoonfuls over the cookie dough; gently swirl through.

Scoop 1 1/2 tablespoon balls of dough onto one of the cookie sheets. Cover with plastic wrap and place in refrigerator to chill for at least 1 hour.

Preheat oven to 350°F.

Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets.

Bake until the edges are a light golden, about 13 to 15 minutes. Let cookie cool on baking sheets 5 minutes before transferring to racks to cool completely.