Frosted Rhubarb Cookies (Vegan) - cooking recipe

Ingredients
    1 cup shortening (organic)
    1 1/2 cups brown sugar (organic)
    3 teaspoons Ener-G Egg Substitute
    4 tablespoons filtered water (add to the egg substitute)
    3 cups spelt flour
    1 teaspoon baking soda
    1/4 teaspoon salt (Celtic sea salt)
    1 1/2 cups rhubarb (fresh-organic-diced)
    3/4 cup coconut (organic flaked)
    3 ounces vegan cream cheese
    1 tablespoon soy margarine (softened)
    3 teaspoons vanilla extract
    1 1/2 cups powdered sugar (organic)
Preparation
    FOR THE COOKIE:
    Preheat oven to 350'F.
    Cream the shortening, brown sugar and egg substitutes together.
    In a separate bowl sift the flour, baking soda and salt.
    Add the flour mixture to the creamed mixture.
    Stir in the rhubarb and coconut.
    Drop by tablespoonful onto a baking sheet that has been covered with unbleached parchment paper. You might need two as this is a big recipe.
    Bake 12-15 minutes for each batch made.
    Cool the cookies.
    FOR THE FROSTING:
    Beat the cream cheese, margarine and vanilla together well using a hand/stand mixer. Gradually beat in sugar until smooth.
    Spread over cooled cookies.
    Bon Appetit!

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