I invented this recipe while trying to make vegan "Chinese" almond cookies (a la Twin Dragon). The result is pretty good, though it does not resemble the original at all.
Sift or mix together:
2 cups flour (a mixture of white and whole wheat is good)
¾ cup sugar
generous ½ tsp baking powder
½ tsp salt
1 tsp cornstarch or dry egg replacer
Add and mix everything with a fork:
1/3 cup oil
6 Tbsp water
1 tsp almond extract
After you give up on actually mixing this stuff with a fork, use your hands. Squeeze through your fingers to mix. If the mixture is too crumbly to hold together, add a little more water (not much). Add:
¾ cup chopped almonds
Make cookies by forming small balls and flattening them, with a whole almond pressed into each one. (There's no need to grease the cookie sheet.) Bake 12-15 minutes at 375° F. Makes about 20 cookies.