I’d appreciate it. Just when it doesn’t involve bananas. . Today I found out that… Vegan chocolate chip cookie INGREDIENTS: * 2-1/4 cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon salt * 1 cup Earth Balance*, softened (although Earth Balance is the best, you may use any other non-dairy butter/margarine) * 3/4 cup granulated [white] sugar * 3/4 cup packed brown sugar * 1 teaspoon vanilla extract * Egg Replacer for 2 eggs*• * 2 cups (12-ounce package) semi-sweet chocolate chips * 1 cup chopped nuts (optional) *Earth Balance can be found at Whole Foods, Lakeshore Natural Foods, and other natural health food stores. **ENER-G Egg Replacer is a brand-name powder mixture of vegetable starches that simulates eggs in baking. It can be used in recipes calling for unbeaten eggs, egg whites beaten stiff, and egg yolks. It can be found at Whole Foods as well as natural health food stores. ***organic, CHOCOLATE CHIPS (Tropical Source makes the best chocolate chips. They are organic and use unrefined sugar. You can also find these in most health food markets, or ask them to order them for you if they don’t). INSTRUCTIONS: 1. Combine flour, baking soda and salt in small bowl. 2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture. 4. Stir in chips and nuts. 5. Drop by rounded tablespoon onto ungreased baking sheets. 6. Bake in preheated 375-degree oven for 8 to 10 minutes or until golden brown. 7. Let stand for 2 minutes; remove to wire racks to cool completely.