I doubled that recipe- I don't remember if I used soy or almond milk. I used cornstarch, which I would think acts just like arrowroot because I routinely use either. Anyway, they came great, the batter was thick and sticky, but the chips just didn't want to blend in, for some reason they wanted to fall out of the batter. They were okay, they did bake well. Think maybe something went wrong in measuring?
I actually liked the old toll house recipe with 1/2 the margarine subbed for coconut oil, and cornstarch and water for the eggs.
Don't let the perfect be the enemy of the good