Healthy enough to have your cake and eat it too.
Preheat the oven to 350 degrees F.

Whisk together the dry ingredients:

1/2 cup buckwheat flour
1/2 cup potato starch
1/2 cup white rice flour
1/2 cup tapioca starch/flour
2 tablespoons arrowroot starch
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons corn-free baking powder
1/2 teaspoon baking soda

Blend these ingredients:

3/4 cup light olive oil
1 1/2 cup organic light brown sugar
2 teaspoons vanilla extract
1/4 teaspoon butter flavor extract
2 tablespoons agave nectar
4 tablespoons hot water or your non-dairy milk of choice- more as needed

Add the wet ingredients into the dry mix and stir till well combined. If the dough is way too stiff, add one tablespoon of hot water at a time to soften. I ended up using 6 tablespoons of water- but it is dry here in the high desert.

The dough should be sturdy and glossy.

Add:

1 10-oz bag of soy-free dairy-free chocolate chips

Stir to combine. If the dough is too soft or doesn't hold together (say, if it's hot where you are and the dough is flabby) I might try chilling the dough for an hour before baking the cookies.

To make Chocolate Chip Cookies:

Form the dough into 18 medium- or 36 petite- balls, rolling the dough between your palms. Place the dough balls onto a large baking sheet (non-stick, or lined with parchment paper) with enough breathing room to spread a couple of inches. Flatten the balls gently, slightly with your fingers or the back of a spoon- but not too much, or the cookies may spread into flat pancakes.

Bake in the center of a preheated oven for 15 minutes or so, until the cookies puff, crack and are firm to a light touch. Cool a minute or two before removing them with a thin spatula to a wire cooling rack.