Adjust oven racks to upper-middle and lower-middle positions and preheat to 350°F. In a bowl, whisk flour, sugar, baking powder and salt.
In another bowl whisk oil, eggs, Chobani and almond extract. Add Chobani mixture to flour mixture and stir dough together.
Place almonds in a bowl, scoop small balls of dough and gently dip in almonds. Set almond-coated balls about 2 inches apart on a parchment paper-lined baking sheet.
Bake until edges are lightly browned, 13 to 15 minutes. Remove from oven and cool for 2 minutes before using spatula to transfer cookies to a wire rack to cool completely.