Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the whole-wheat pastry flour, cornstarch, baking soda, and salt.
In a large mixing bowl, use an electric mixer to cream the unsalted butter with the raw organic cane sugar and baking stevia until light and fluffy, about 2-3 minutes.
Add the large egg, egg yolk, vanilla extract, and almond extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
