Frosted Rhubarb Cookies (Vegan)

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Total Time
45mins
Prep
15 mins
Cook
30 mins

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.

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Ingredients

Nutrition

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!
Most Helpful

5 5

These turned out great! Very moist and the rhubarb worked perfectly. I used white flour and subbed 1/4 cup of wheat flour. I thought this added a really nice texture that complemented the rhubarb. IMPORTANT NOTE: I changed the servings to 2! If you use this recipe for 5 servings, you need to add another half of all of the wet ingrediants, or the dough is too dry and crumbly!!