In a large mixing bowl, add the softened butter and almond butter.
Add the granulated sugar.
Add the brown sugar.
Mix until the ingredients are smooth and creamy.
In a separate small bowl, combine the vegetable oil and baking soda. Stir until well mixed.
Pour the oil mixture into the butter mixture and mix until fully incorporated.
Add the salt and stir to combine.
Add the egg yolk and vanilla extract.
Mix until the wet ingredients are smooth and well blended.
Add the all-purpose flour and baking powder.
Fold the dry ingredients into the wet mixture until a soft cookie dough forms. Do not overmix.
Scoop equal portions of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
Gently flatten each dough ball and press chopped almonds onto the tops.
Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Transfer the cookies to a wire rack and cool completely before serving or storing.
