Preheat the oven to 350 F. Line a cookie sheet with parchment and keep it aside.
I used a store-bought almond meal and hence did not have to process the almonds. If making it on your own, prepare the almond flour or almond meal and measure out ½ cup.
In the jar of the food processor, combine the flour, almond meal, sugar, baking powder and baking soda.
Run the processor a couple of times to combine the ingredients and slowly add the oil. Pulse the processor a few times until the mixture comes together as a loose dough. When held together in the palm, it should form a ball.
If the dough is too dry, add a teaspoon more of oil and continue doing this until it comes together. I needed about 2 more teaspoons of oil to bring the dough together.
Roll the dough into small balls and slightly flatten them. Press a whole almond or sliced almond in each cookie and place them on a parchment-lined baking sheet.
Brush the top of the cookies with almond milk liberally and bake them for about 15 to 20 minutes or until the top of the cookies have turned light brown.
Carefully remove the cookies to a cooling rack and let it cool completely.
Store in an airtight container.