This recipe is my riff on Tara O'Brady's chocolate cookie recipe, which is also excellent in its original form, although even then I always reduced the sugar to the amounts I've listed here.
Vegan & GF Chocolate Chip Cookies:
70g sugar
270g brown sugar
10g (2 tsp) vanilla
1 tsp baking soda
1&1/4 tsp baking powder
3/4 tsp salt if using vegan butter that has salt, or 1 tsp salt if using unsalted vegan butter
Do an initial mix with a large spoon - does not need to be perfectly integrated
425g almond flour
some unspecified amount of ground flax seed that makes you feel like your children will be getting good nourishment even while they're eating cookies (maybe around 20 g? I'll try to pay attention to how much I tend to add next time I make them and send a note.) If you use golden flaxseed they'll come out lighter, if you use brown flaxseed they'll come out darker...
2 tbs ground flaxseed mixed with 6 tbs water, after mixing let it stand for about 10 minutes (this would be called 2 flax eggs in vegan speak)
225g (ie 2 sticks, ie 1 cup) melted vegan butter (I used one called Melt for the ones I served when you were here, but there's also Miyokos and Earth Balance and I'm sure others) OR abou 190g of oil instead of vegan butter
Second mix with the spoon
Between 6 - 12 oz chocolate chips (ie between about half a bag to a full bag of a 12 oz bag of chocolate chips - I am not a fan of an overly chocolate chipped cookie so I only ever put in 6 oz, but obviously you do you)
Final mix with the spoon!
Because there's no flour in these you can add the ingredients in any order, but I tend to add them in the order that I listed them. Also, you could let the butter cool to some degree before you add it if you want the chocolate chips to maintain their shape, or if you add it when it's still hot it will cause the chocolate chips to melt and spread a bit, which can also be nice.
When you put them out on the cookie sheet, I tend to crowd them for sake of time and oven space, and because I am not afraid of a batch bake look (however reviled on The Great British Baking Show), but if you have time and space to make three cookie sheets worth, then you can space them out more and achieve more even circles. When I do that though I tend to forget about the third pan and burn that batch, yet another reason why I generally limit myself to two pans worth.
If you have preheated the oven to 375, they will probably need to bake for about 15 minutes? Possibly more, I'm not sure. And then the higher you go with the oven temp, the more you will randomly but vaguely proportionally reduce the baking time.
But as I said, you're looking for a slightly darker brown around the edges of at least some of them, but not an even dark brown. If you've taken them too far and now they're crunchy and you don't like crunchy cookies (some do), I find that if you leave them open on the counter and don't, for example, put them in a cookie jar, they will soften by the next day. If they're not just dark, but actually partly burnt, you can bring them to Ariel and he will be totally happy to eat them. And if you really fully burnt them you can grumble and mope for a few minutes and then use it as an opportunity to work on your ability to accept life's twists and turns with equanimity and also resolve to set a timer the next time.