Spiced Chocolate Waffle Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 sticks unsalted butter, softened
- ½ cup sugar
- ½ cup Stevia In The Raw® Bakers Bag
- 3 large eggs
- 1 teaspoon vanilla
- 2 ounces cream cheese, softened
- 1 tablespoon Stevia In The Raw® Bakers Bag
- 1 ½ teaspoons quick-cooking tapioca
- ½ teaspoon vanilla
- 1 tablespoon heavy cream, or more as needed
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Instructions
- Whisk flour, cocoa powder, cinnamon, cardamom, baking powder, and salt together in a medium bowl.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, and stevia until smooth. Beat in eggs one at a time, then vanilla. Stir in flour mixture just until combined. Cover batter and refrigerate at least 2 hours.
- Preheat a Belgian waffle iron. Add spoonfuls of batter (about 2 1/2 tablespoons per cookie) to the waffle iron, spacing them evenly. Close the iron and cook until golden brown, 3 to 4 minutes per batch. Transfer to a rack to cool completely and repeat with remaining batter.
- For glaze, in a food processor, combine cream cheese, stevia, tapioca, and vanilla and process until smooth, scraping down sides of the bowl as needed. With machine running, add cream to reach a smooth, pourable consistency.
- Drizzle cookies with glaze before serving.
Source
Original recipe: View Original