Preheat the oven to 375°F. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.
Whisk together the all-purpose flour, whole wheat flour, almonds, baking powder, cinnamon, and salt in a large bowl and set aside.
In a separate bowl, combine the sugar, canola oil, eggs, honey, and vanilla, and beat on medium speed until well blended, about 2 minutes. Scrape down the sides of the bowl if necessary.
At low speed, gradually beat in the dry ingredients until just combined.
Place the 3 tablespoons granulated sugar on a plate or in a shallow bowl. Roll the dough into 1-inch balls and coat evenly with the sugar. Place the cookies on the prepared baking sheets, leaving space in between. Flatten the cookies gently with the back of a fork.
Bake for about 8 minutes, until golden brown. Transfer the cookies to a wire rack and cool for 5 minutes before serving. Repeat with the remaining batter.
Notes & Suggestions:
If the batter gets too sticky, chill in the refrigerator for about 10 minutes.