You may also like
Categories:
shortening brown sugar egg substitute filtered water spelt flour baking soda salt rhubarb coconut cream cheese soy margarine vanilla powdered sugar
Viewed: 24 - Published at: 2 years agoIngredients
- 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)
Method
- 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!
