Sugar-Free Levain Bakery-Style Chocolate Chip Walnut Cookies
Indulge in the irresistible decadence of these **Sugar-Free Levain Bakery-Style Chocolate Chip Walnut Cookies**, a guilt-free twist on the iconic New York favorite! Bursting with rich sugar-free dark chocolate chips and crunchy chopped walnuts, these cookies deliver the same thick, gooey texture and bakery-style flavor you love—without the sugar. Made with a buttery, soft dough sweetened with erythritol, they’re perfect for satisfying sweet cravings on a low-sugar or diabetic-friendly diet. The oversized, generously packed portions (think tennis ball-sized!) ensure every bite is a luscious, chewy experience. Great for sharing or savoring with a warm beverage, these cookies bake to perfection in just under 20 minutes and are sure to delight cookie enthusiasts of all ages. Treat yourself to this healthier alternative that doesn’t compromise on taste or indulgence!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Erythritol granules
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1.5 cups Chopped walnuts
- 2 cups Sugar-free dark chocolate chips
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy.
Add the eggs and vanilla extract to the mixture, beating until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped walnuts and sugar-free dark chocolate chips until evenly distributed throughout the dough.
Divide the dough into 12 equal portions, roughly shaping each into a large ball (about the size of a tennis ball).
Place each dough ball onto the prepared baking sheet, leaving plenty of space between them as the cookies will spread during baking.
Bake in the preheated oven for about 15 to 18 minutes, or until the edges are golden brown but the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
6685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.2 g | 627% | |
| Saturated Fat | 235.6 g | 1178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 807.9 g | 294% | |
| Dietary Fiber | 121.5 g | 434% | |
| Total Sugars | 7.9 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 273 mg | 21% | |
| Iron | 56.4 mg | 313% | |
| Potassium | 3990 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
