Combine sugars, rosemary and lemon zest in a small bowl and mash together until fully incorporated.
In a large bowl, mix flours, baking powder and salt together.
In a smaller bowl, whisk eggs, almond milk, olive oil, lemon juice and extracts together.
Pour wet ingredients and sugar mixture into large bowl with the flour and mix until just combined. Spoon batter onto a greased cookie sheet and bake for 12-14 minutes until edges are just browned.
Let cool for a few minutes before transferring to a cooling rack.