Line cookie sheet with parchment paper.
Add the dairy free butter to a large bowl. Add the sugar and beat on medium with a hand mixer until light and fluffy. About 5 minutes.
In another bowl add the flours, baking powder, baking soda and salt.
Mix half with the butter mixture and then add the other have. Mix a few times and then add the water and almond extract. Mix well.
The make fatter cookies place in the refrigerator for about 1 hour. They will spread out more slowly and become nice round fat cookies.
Use a cookie scoop that holds about 1 1/2 tablespoons to 2 tablespoons dough and space the dough 2" apart on the prepared cookie sheet. If you don't have a scoop you can use your hands to roll into a ball.
With the back of a fork lightly press down on the balls, lightly, for a light striped pattern.
Bake for 10 minutes at 375°. Remove from oven and let rest for a couple minutes. Remove to a rack to cool.