Original formula, by Will Falzon

I invented this cookie dough formula myself! 

Pumpkin, cottage cheese,  Almond flour cookies 

Ingredients:

Dough

3/4 stick unsweetened butter(softened)

1 cup Monk fruit sugar 

1 cup whole milk cottage cheese ( blended until smooth)

1/2 cup (122 g) pure pumpkin puree 

2 TBs pumpkin spice 

1 tsp vanilla extract 

3 LG. Eggs

1 1/4 cup extra fancy semolina (150 g)

1 1/4 cup Almond flour ( 159 g)

1 tsp baking powder 

Pinch salt

Icing

1 1/2 cup confectioners sugar 

2 TBs milk ( more as needed)

1 TBs melted unsalted butter 

1/2 tsp pumpkin spice 

Pinch salt 

Directions:

Preheat ovenn375 ° F. In a large bowl, using a hand mixer on low speed, cream the sugar and soft butter.

Increase the speed to high; beat beat until fluffy. On medium speed add the cottage cheese, pumpkin, pie spice, vanilla, and eggs until well combined. Reduce speed to low. Add the flours and salt best until a wet dough forms. Drop one Tbs of dough 1" apart on a parchment paper lined cookie sheet. Bake for 20 min. Remove cookies to a rack to cool. Once cooled, mix up the icing use a silicone spatula to spread the icing on the cookies. Set aside until the icing dries. Enjoy!