Cookies:

• 90g almond flour
• 1-2 teaspoon pumpkin spice
• 50g natural sweetener
• 45g melted butter
• 1 teaspoon vanilla extract
• 2 tablespoon cocoa powder
• 50g OKONO chocolate
  

Frosting:

• 60g cream cheese
• 1/2 teaspoon vanilla extract
• 3 tablespoon natural sweetener
• 1 tablespoon unsweetened almond milk

• Preheat the oven to 175°C.
• Mix the almond flour with the pumpkin spice, natural sweetener, melted butter, vanilla extract, cocoa powder and pieces of OKONO chocolate.
• Form it into a ball of dough.
• Roll balls of the dough and flatten them into cookies on a baking sheet lined with baking paper.
• Bake the cookies for 12-15 minutes in the oven.
• Let the cookies cool completely. Meanwhile, make the frosting.
• Mix the cream cheese with natural sweetener, vanilla extract and the almond milk.
• Put it in a piping bag and pipe in zigzag motions over the cooled cookies.