Preheat the oven to 150°. Mix together the baking powder, baking soda and flour. Set aside.
Pour the peanut oil into a bowl with the almond puree and mix together. Add the sugar, egg, the flour/yeast/bicarbonate mixture and finally the fleur de sel. Knead the mixture to obtain a smooth dough.
Finally, cut the white chocolate squares into very small pieces. Form the dough into small balls and flatten them. Place them on a baking sheet, then add a few white chocolate chips to each cookie.
Bake the cookies for about 11 minutes. Once removed from the oven, let them cool on a cooling rack.