Banana & Vanilla Lofthouse Cookies (Low-Fat, Soy-Free)

Isn't this just the cutest!? I especially love this new chocolate mold that I got from JList - there's a side with rabbits and hearts while the other is bears and stars. The way the milk ends up in the eyes at the bottom of the chocolate straw I've made is really out of this world. I've also use the mold to shape some cute bunny cookies that I've coated with sugar, and with the leftover dough I've made sugar-coated bunny ears and an adorable turtle! These were served with Chinese Hose Tea but still ended up looking quite white.

(B&V Lofthouse Cookies Ingredients)

• 2 cups of Cake Flour
• 1/4 tsp of Baking Powder
• 1 Dry packet of Vanilla Pudding
• 1 Semi-Ripe Banana
• 2 tbl Vegan Margarine
• 1/2 tsp Organic Banana Extract
• 1/4 Cup Almond Milk

(Directions)

• Preheat oven to 350 degrees.
• Sift together your flour and baking powder.
• Using an electric mixer mix the vanilla powder, margarine and banana, while pouring in the extract.
• Slowly add a small amount of almond milk about a tablespoon at a time, alternating with the flour mixture until no longer sticky but still slightly wet.
• Pack together by hand and wrap into a log. Refrigerate for about 1-2 hours, slice and either coat with sugar or leave as you like.
• Bake at 350 degrees for about 25 minutes or until lightly browned on the bottoms, then place into a cookie jar or container with a top and place them in while still hot.
• Repeat with the rest of the batch until the whole jar is cooled and frost the un-sugared cookies, sprinkles are best for the "lofthouse" effect.