Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, allspice, and black pepper until well blended and lump-free. Set aside.

Cream Butter and Sweetener: In a separate large mixing bowl, beat the softened butter, monk fruit sweetener, and orange zest using a hand mixer on medium speed for about 2 minutes until the mixture is light and fluffy.

Combine Wet Ingredients: Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Beat on low speed just until incorporated.

Form the Dough: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until a cohesive, soft dough forms. (Optional: Chill dough for 20-30 minutes for a thicker cookie, though baking immediately works fine).

Scoop and Bake: Use a small cookie scoop to portion the dough into 16 even balls (slightly smaller than a golf ball). Place them on the prepared baking sheet, spacing them 2 inches apart. Gently press down on each ball with your palm to flatten slightly.

Bake: Bake for 9-11 minutes, or until the edges turn a light golden brown. The centers will still look very soft—do not overbake. Let them cool on the baking sheet for at least 10 minutes to firm up before transferring to a wire rack to cool completely.

Prepare Frosting: While cookies cool, whip the softened Neufchâtel cheese, powdered sweetener, vanilla, and cardamom in a small bowl until smooth. Add the almond milk one teaspoon at a time until you reach a spreadable consistency.

Decorate: Once the cookies are fully cooled, spread a thin layer of frosting over each one. Lightly dust with a pinch of cinnamon before serving.