2 ratings

Spiced Chocolate Waffle Cookies

Breakfast or dessert?

Courtesy of In The Raw® brand

Unlike your typical cookie recipes that you can bake in the oven, you'll need a waffle iron for this one. 

Courtesy of In The Raw brand

Ready in
2 h 35 m
2 h 15 m
(prepare time)
20 m
(cook time)
Calories Per Serving


For the cookies

  • 1 1/2 Cup 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 (16 tablespoons) unsalted butter, softened
  • 1/2 Cup sugar
  • 1/2 Cup Stevia In The Raw Bakers Bag
  • 3 large eggs
  • 1 Teaspoon vanilla

For the glaze

  • 2 Ounces cream cheese, softened
  • 1 Tablespoon Stevia In The Raw Bakers Bag
  • 1 1/2 Teaspoon tapioca starch
  • 1/2 Teaspoon vanilla
  • 1 to 2 Tablespoon heavy cream


For the cookies

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 the glaze

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.