- For Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 sticks unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup Stevia In The Raw® Bakers Bag
- 3 large eggs
- 1 teaspoon vanilla
- For Glaze:
- 2 ounces cream cheese, softened
- 1 tablespoon Stevia In The Raw® Bakers Bag
- 1 1/2 teaspoons quick-cooking tapioca
- 1/2 teaspoon vanilla
- 1 tablespoon heavy cream, or more as needed
- 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.
10/03/2019
recipepes.com
spiced chocolate waffle cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
