Ingredients
22
22 servings
- •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
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.
Nutritional Facts
Per 22 servings
- Calories: 150
- Carbohydrate: 13g
- Fat: 11g
- Fiber: 1g
- Protein: 2g
- Sugar: 5g
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