Spiced Chocolate Waffle Cookies - cooking recipe

Ingredients

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(R) Bakers Bag
3 large eggs
1 teaspoon vanilla
For Glaze:
2 ounces cream cheese, softened
1 tablespoon Stevia In The Raw(R) Bakers Bag
1 1/2 teaspoons quick-cooking tapioca
1/2 teaspoon vanilla
1 tablespoon heavy cream, or more as needed

Preparation

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.