FROSTED RHUBARB COOKIES (VEGAN)

Frosted Rhubarb Cookies (Vegan) image

Provided by Chef Joey Z.

Time 45m

Yield 5 Dozen

Number Of Ingredients 13

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)

Steps:

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!