Frosted Rhubarb Cookies (Vegan)

READY IN: 45mins
Recipe by Chef Joey Z.

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.

Top Review by Cshively

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!!

Ingredients Nutrition


  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.
  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!

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