Frosted Rhubarb Cookies (Vegan)

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 8

I thought this was a different kind of cookie. I've never made them with rhubarb before. Can't wait to give them a try.

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)

Directions:

1. FOR THE COOKIE:.
2. Preheat oven to 350'F.
3. Cream the shortening, brown sugar and egg substitutes together.
4. In a separate bowl sift the flour, baking soda and salt.
5. Add the flour mixture to the creamed mixture.
6. Stir in the rhubarb and coconut.
7. 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.
8. Bake 12-15 minutes for each batch made.
9. Cool the cookies.
10. FOR THE FROSTING:.
11. Beat the cream cheese, margarine and vanilla together well using a hand/stand mixer. Gradually beat in sugar until smooth.
12. Spread over cooled cookies.
13. Bon Appetit!

By RecipeOfHealth.com