Frosted Rhubarb Cookies (Vegan)

• 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!

shortening, brown sugar, egg substitute, filtered water, spelt flour, baking soda, salt, rhubarb, coconut, cream cheese, soy margarine, vanilla, powdered sugar

Taken from www.food.com/recipe/frosted-rhubarb-cookies-vegan-244300 (may not work)