In a medium bowl, whisk together the soy milk, maple syrup, oil, vanilla, and almond extract, and set aside. In a large bowl, place both types of flour, baking powder, baking soda, and salt, and stir well to combine. Add the wet ingredients to the dry ingredients and stir well to combine. Fold the remaining ingredients into the cookie dough. Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets. Drop the dough by teaspoonfuls, spacing them 2 inches apart, onto the prepared sheets. Bake at 350 degrees for 10-15 minutes, or until cookies are set and lightly browned on the bottom and around the edges. Allow the cookies to cool on the cookie sheets for a few minutes before transferring to a rack to cool completely. Repeat the baking procedure for the remaining cookie dough. Store the cookies in an air-tight container.

Yield: 24-30 cookies