Frosted Rhubarb Cookies: A Tangy, Sweet Vegan Delight

The first time I encountered rhubarb in a cookie was a revelation. Usually, I associate this magnificent crimson stalk with pies and crumbles, its tartness needing the sweet embrace of sugar and buttery pastry. But the idea of it baked into a chewy cookie, then crowned with a creamy frosting? It sparked an immediate curiosity, a delightful challenge to coax those vibrant flavors into a new form. This recipe is the culmination of that intrigue, a testament to how unexpected ingredients can blossom into something truly magical. Imagine a cookie that offers a delightful textural contrast – a slightly crisp edge giving way to a tender interior, punctuated by the bright, zesty notes of rhubarb. It’s a cookie that surprises and satisfies, a perfect bite for any season.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes per batch
• Total Time: 45 minutes (plus cooling and frosting time)
• Yields: 5 Dozen Cookies
• Dietary Type: Vegan

Ingredients

This recipe calls for a thoughtful selection of ingredients, balancing pantry staples with the star of the show: fresh rhubarb.

For the Cookies:

• 1 cup organic shortening, softened
• 1 1⁄2 cups organic brown sugar
• 3 teaspoons Ener-G Egg Substitute
• 4 tablespoons filtered water (to mix with Ener-G Egg Substitute)
• 3 cups spelt flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon Celtic sea salt
• 1 1⁄2 cups fresh organic diced rhubarb
• 3⁄4 cup organic flaked coconut

For the Vegan Cream Cheese Frosting:

• 3 ounces vegan cream cheese, softened
• 1 tablespoon soy margarine, softened
• 3 teaspoons vanilla extract
• 1 1⁄2 cups organic powdered sugar

Equipment Needed

To bring these delightful cookies to life, you’ll want to have a few key pieces of equipment on hand:

• Large mixing bowls
• Electric mixer (handheld or stand mixer)
• Whisk
• Sifter or fine-mesh sieve
• Measuring cups and spoons
• Baking sheets
• Parchment paper (unbleached is ideal)
• Wire cooling racks
• Spatula or offset spatula for frosting

Instructions

Crafting these Frosted Rhubarb Cookies is a straightforward process, yielding a truly unique and delicious treat.

1. Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center.
2. In a large mixing bowl, cream together the organic shortening, organic brown sugar, and the prepared Ener-G Egg Substitute. The Ener-G Egg Substitute is prepared by whisking the 3 teaspoons of Ener-G Egg Substitute with 4 tablespoons of filtered water until it thickens slightly. Cream until the mixture is light and fluffy.
3. In a separate, medium-sized bowl, sift together the spelt flour, baking soda, and Celtic sea salt. Sifting ensures no lumps and helps to aerate the dry ingredients, contributing to a lighter cookie texture.
4. Gradually add the sifted flour mixture to the creamed shortening mixture, mixing until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies.
5. Gently stir in the fresh organic diced rhubarb and the organic flaked coconut. The rhubarb will add pops of tartness and moisture, while the coconut contributes a delightful chewiness and subtle tropical note.
6. Drop the cookie dough by tablespoonfuls onto baking sheets that have been covered with unbleached parchment paper. You will likely need two baking sheets as this recipe yields a substantial amount of cookies. Ensure there is a little space between each cookie to allow for spreading.
7. Bake for 12-15 minutes per batch. The cookies are ready when the edges are lightly golden and the centers are set. Keep a close eye on them, as oven temperatures can vary.
8. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before carefully transferring them to wire cooling racks to cool completely. This step is crucial for the frosting to adhere properly and not melt.
9. While the cookies are cooling, prepare the frosting. In a clean mixing bowl, beat together the softened vegan cream cheese, softened soy margarine, and vanilla extract using a hand or stand mixer until well combined and smooth.
10. Gradually beat in the organic powdered sugar, a little at a time, until the frosting is smooth, creamy, and reaches your desired consistency.
11. Once the cookies are completely cooled, spread a generous amount of the frosting over the top of each cookie. Use a spatula or offset spatula for an even finish.
12. Allow the frosting to set slightly before serving. Bon Appetit!

Expert Tips & Tricks

• Rhubarb Preparation: Ensure your rhubarb is fresh and firm. If the stalks are a bit woody, you can peel them before dicing. The dicing size should be small enough to distribute evenly throughout the cookie but large enough to provide distinct bursts of flavor.
• Coconut Choice: For a more pronounced coconut flavor and texture, consider using sweetened shredded coconut if organic flaked isn’t available, though adjust sugar in the frosting if needed.
• Shortening Stability: Using a good quality, organic shortening that is firm at room temperature will help maintain the cookie’s structure. If your kitchen is very warm, you might want to slightly chill the dough before scooping.
• Frosting Consistency: If your vegan cream cheese frosting is too thick, you can add a tiny splash of non-dairy milk (like almond or soy) to thin it out. If it’s too thin, gradually add a little more powdered sugar until it’s just right.
• Make-Ahead Frosting: The vegan cream cheese frosting can be made a day in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature and give it a good stir before frosting the cooled cookies.

Serving & Storage Suggestions

These Frosted Rhubarb Cookies are a treat best served at room temperature, allowing the flavors and textures to be fully appreciated. They pair wonderfully with a cup of herbal tea, a glass of almond milk, or even a light, crisp white wine.

For storage, keep any leftover cookies in an airtight container at room temperature for up to 3 days. If your climate is particularly warm, or if you’ve used a frosting that contains more moisture, refrigerating them might be a better option to prevent the frosting from becoming too soft. In the refrigerator, they will last for up to a week, though the cookie itself might soften slightly. Avoid stacking them too high, as the frosting could smudge. If you wish to freeze them, it’s best to do so before frosting. Once baked and cooled, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 2 months. Thaw at room temperature and then frost.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	870.2 kcal	43%
Calories from Fat	–	–
Total Fat	51.6 g	79%
Saturated Fat	17.9 g	89%
Cholesterol	0 mg	0%
Sodium	431.2 mg	17%
Total Carbohydrate	105.1 g	35%
Dietary Fiber	2.7 g	10%
Sugars	100.4 g	401%
Protein	1.2 g	2%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

While this recipe is wonderful as is, there’s always room for creative twists!

• Gluten-Free Spelt Flour: For a gluten-free version, you can try substituting the spelt flour with a gluten-free all-purpose blend that contains xanthan gum. The texture may vary slightly.
• Lemon Zest: To further enhance the tanginess of the rhubarb, consider adding the zest of one organic lemon to the cookie dough.
• Nutty Crunch: If you enjoy a little extra texture, try adding 1/2 cup of chopped toasted walnuts or pecans to the cookie dough along with the rhubarb and coconut.
• Spice it Up: A pinch of cinnamon or a whisper of ginger in the cookie dough can add a lovely warmth and complexity.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of spelt flour?
A: Yes, you can substitute regular all-purpose flour for spelt flour. The texture and flavor might be slightly different, but it will still yield delicious cookies.

Q: My rhubarb is very tart. How can I balance the flavor?
A: The brown sugar in the cookie dough and the powdered sugar in the frosting will help balance the tartness of the rhubarb. Ensure you are using the specified amount of sugar.

Q: Can I make these cookies without the frosting?
A: Absolutely! These cookies are delicious on their own, with the rhubarb providing a delightful tang. The frosting adds an extra layer of sweetness and creaminess, but it’s optional.

Q: How should I store the cookies if I want to keep the frosting from smudging?
A: For best results, store unfrosted cookies separately from the frosting. Once the frosting has set on the cookies, you can store them in a single layer in an airtight container, possibly with parchment paper between layers, to minimize smudging.

Q: What is Ener-G Egg Substitute and where can I find it?
A: Ener-G Egg Substitute is a commercial egg replacer made from a blend of leavening agents and starches. It’s commonly found in health food stores, specialty baking sections of larger supermarkets, or online.

Final Thoughts

These Frosted Rhubarb Cookies are more than just a dessert; they are an experience. They bring together the comforting chewiness of a classic cookie with the bright, surprising zing of rhubarb, all elevated by a smooth, sweet frosting. They’re a testament to the fact that vegan baking can be every bit as decadent and delightful as traditional recipes. I encourage you to embrace the vibrant color and unique flavor profile of this cookie. Bake a batch for a picnic, a special occasion, or simply for a moment of everyday indulgence. Share them with friends and family, and watch their faces light up with surprise and delight. I’d love to hear about your baking adventures with these tangy-sweet treasures!