Heat oven to 350 degrees F.

Whisk dry ingredients in a medium bowl and set aside. Whisk cream cheese, sugar, melted butter, and oil in electric mixer until well blended. Add egg, vanilla and almond extracts and whisk until smooth. Slowly add dry ingredients to wet ingredients until a soft dough forms.

Using a #40 scoop (or about 2T per cookie), place dough on an insulated baking sheet (or lined baking sheet) at least 2" apart to allow for spreading. Gently press down on each ball with the bottom of a drinking glass or your hand. Optionally, you can sprinkle each cookie with a little extra sugar.

Bake, one tray at a time, until edges are set and barely beginning to brown, about 11-13 minutes. Cool on the baking sheet for at least 5 minutes (gluten free cookies break very easily, so don't skip this)