Frosted Rhubarb Cookies (vegan)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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)

Recipe

• 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!