Preheat oven to 350F. Line 2 baking sheets with parchment paper or a silicon baking mat.

In a large bowl, mix oil, sugar, maple syrup, soy/almond milk, and stir quickly with a fork to mix well. Add extracts and stir again.

Add dry ingredients, and mix until dough is pliable. Meanwhile mix topping ingredients and dump onto a plate.

Roll dough into 1.5 inch diameter balls, and pat into the sugar topping mixture. Flatten into a 2-inch wide disc. Transfer to baking sheet, sugar side up. Place 2 inches apart, as cookies will spread.

Bake for 12 minutes at 350F. Remove, and let cool for 5-10 minutes on baking sheet. Then transfer to cooling rack to cool completely.