Spiced Chocolate Waffle Cookies
Deliciously spiced chocolate waffle cookies drizzled with a cream cheese glaze. Made with Stevia In The Raw® for reduced calories and sugar.
- Serves: 22 persons
- 1½ cups all-purpose flour
- ½cup cocoa powder
- 1teaspoon ground cinnamon
- ½teaspoon ground cardamom
- ½teaspoon baking powder
- ½teaspoon fine sea salt
- 2sticks unsalted butter, softened
- ½cup sugar
- ½cup Stevia In The Raw® Bakers Bag
- 3large eggs
- 1teaspoon vanilla
- 2ounces cream cheese, softened
- 1tablespoon Stevia In The Raw® Bakers Bag
- 1½ teaspoons quick-cooking tapioca
- ½teaspoon vanilla
- 1tablespoon heavy cream, or more as needed
Step 1Whisk flour, cocoa powder, cinnamon, cardamom, baking powder, and salt together in a medium bowl.
Step 2In 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.
Step 3Preheat 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.
Step 4For 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.
Step 5Drizzle cookies with glaze before serving.