Ingredients for Frosted Rhubarb Cookies Vegan
- Not used in this recipe
- 1 1/2 cups packed brown sugar
- Not used in this recipe; flax egg (flaxseed meal + water) is used instead
- 3 tablespoons water
- Not used in this recipe; 2 1/2 cups all-purpose flour is used instead
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely diced fresh rhubarb
- Not used in this recipe
- Not used in this recipe
- 1 cup vegan butter (e.g., soy margarine for cookies and frosting)
- 1/2 teaspoon vanilla extract
- 3-4 cups powdered sugar
- 1 tablespoon flaxseed meal
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar (optional alternative to brown sugar)
- 1-2 tablespoons plant-based milk, as needed
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How to Make Frosted Rhubarb Cookies Vegan
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the vegan butter and sugar until light and fluffy.
- Beat in the flax egg (flaxseed meal mixed with water).
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped rhubarb.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting by beating together the vegan butter, powdered sugar, and vanilla extract until smooth and creamy. Add plant-based milk as needed to reach desired consistency.
- Once the cookies are completely cool, frost them generously.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
401g
Fat
89g
Carbs
35g
