Spiced Chocolate Waffle Cookies recipe
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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
Nutrition Info
- 150.1 caloriescarbohydrate: 12.7 gcholesterol: 51.3 mgfat: 10.5 gfiber: 0.9 gprotein: 2.4 gsaturatedFat: 6.4 gservingSize: -sodium: 83.1 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Spiced Chocolate Waffle Cookies
Directions
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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.