Vanilla Oatmeal Almond Cookies

Here is a long overdue recipe of mine: the recipe that saves me at 10pm at night when my baking experiments result in disaster, or when I feel like something sweet, but not in the mood to blend, mix and stir for hours and wait for another hour to get the result out of the oven. The savior on these occasions: my good old Vanilla Oatmeal Almond Cookies. I have made them so often,  I could be half asleep (either late at night or too early in the morning), and still get them right without even checking the ingredients list.
Years ago, my mom used the original recipe as Christmas cookies. I remember that I took the recipe from her over the phone and I wrote it down in a notebook on the first page. That notebook stayed with me for a long, long time and kept my notes for just about everything: recipes, work-related to-do lists, car rental prices, phone numbers, complaint reference numbers, arrival times of visitors at Dubai airport, etc.
Over the years I have changed so many ingredients and proportions, that I don't even remember the original recipe. The notebook is gone too. But the cookies are delicious as ever.
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VANILLA OATMEAL ALMOND COOKIES

(Print Recipe)

1 egg
1/3 cup palm sugar

1/4 cup butter, melted
1/2 teaspoon vanilla extract

1 cup rolled oats

1/4 cup almond flour

1 teaspoon baking powder

1/4 cup chopped almonds (optional)

Yields 20-25

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Preheat the oven to 175C/375F. Line large baking sheet with parchment paper.

In a bowl, combine egg and sugar and beat until creamy. Add melted butter and vanilla and stir until well combined. Set aside.
In another bowl, combine oats, flour, and baking powder. Combine wet and dry ingredients and mix until well copmbined.
Drop teaspoons of the batter onto the prepared baking sheet, leaving 2-3 inches space between the drops. Sprinkle with chopped almonds. Bake for about 10 minutes or until bottoms are golden brown. Let cool completely on wire rack, before storing in airtight container.