Frosted Rhubarb Cookies (Vegan) Recipe

Name: Frosted Rhubarb Cookies (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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!

904

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Frosted Rhubarb Cookies (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Frosted Rhubarb Cookies (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions