Preheat oven to 350 degrees and line sheet pans with parchment or silicone mats.
In the bowl of a stand mixer, add the room temperature vegan margarine and sugars. Beat until creamed together. It should be lighter and fluffy.
Add the egg (OR REPLACER) and vanilla, beating until combined.
Next, whisk together the remaining ingredients and add to the mixer. Beat just until combined, scraping down the sides of the bowl as needed.
Stir in the finely chopped almonds by hand.
Using a small cookie scoop, place 6 mounds onto the lined baking sheets. THESE COOKIES WILL SPREAD so do not crowd the pan.
Bake for 8-10 minutes or until the edges of the cookies are golden. Allow to cool on the sheet pan as they will crisp up. Remove to a rack to cool completely.