Preheat the oven to 350°F.

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

In a large bowl, whisk together the canola oil, granulated sugar, brown rice syrup, nut milk, and extracts until thoroughly combined.

Add the flour, baking powder, baking soda, and salt to the bowl. Stir with a rubber spatula until a thick dough forms.

Form the cookie dough into about 20 balls. Arrange on the prepared baking sheets.

Bake the cookies on middle and upper-middle racks of oven until they are cracked and puffy on top and slightly golden brown at the edges, 12-13 minutes (or up to 15 minutes if you prefer them more golden).

Check to see that cookies are done. Remove from oven or add time as needed.

Allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks. Serve and enjoy. Store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.