In a mixer fitted with the paddle attachment, beat sugars, oil, almond milk, and vanilla on medium speed for 1 minute. Scrape the bowl. Add flour, cocoa powder, baking powder, and salt; mix on low speed until the mixture comes together. Scrape the bowl well; the dough will be soft and shiny.
Use a 1-ounce scoop to portion the dough onto a parchment-lined sheet tray. You should get about 15 cookies.
Bake for 8 minutes or until edges are set. Let cookies cool on the tray for a few minutes, then transfer them to a wire rack to cool completely.