Spiced Chocolate Waffle Cookies
|1½||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 (16 tablespoons) unsalted butter, softened|
|½||cup Stevia In The Raw® Bakers Bag|
|2||ounces cream cheese, softened|
|1||tablespoon Stevia In The Raw® Bakers Bag|
|1½||teaspoons tapioca starch|
|1 to 2||tablespoons heavy cream|
In a medium bowl, whisk to combine flour, cocoa powder, cinnamon, cardamom, baking powder, and salt.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and Stevia In The Raw® 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 waffle iron. Add small spoonfuls (about 2½ tablespoons per cookie) of batter to waffle iron, spacing them evenly (in a standard Belgian waffle iron you should be able to make 4 cookies at a time). Close the iron and cook until golden brown. Transfer to a rack to cool completely and repeat with remaining batter.
For glaze, in a food processor combine cream cheese, Stevia In The Raw®, tapioca starch, and vanilla and process until smooth, scraping down sides of bowl as needed. With machine running, add cream to reach a smooth, pourable consistency.
Drizzle cookies with glaze before serving.
Per serving (1 cookie): 150 calories, 10g fat (6g saturated fat, 0g trans fat), 13g carbohydrates, 2g protein, 1g dietary fiber, 85mg sodium, 5g sugar