Flourless Oatmeal Cinnamon Cookies

From Gluten Free Easily w/minor tweeks.

INGREDIENTS:
1/3 cup unsalted butter
1 1/2 cups  oats
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
1/8 tsp sea salt
1 tsp vanilla extract
1 egg
2/3 cup finely chopped almonds
1/2 tsp powder cinnamon

DIRECTIONS:
-Melt the butter and set aside to cool slightly. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
-In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture and add almonds and cinnamon, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
-Chill the dough about 30 minutes.
-Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
-Chilled dough will still be somewhat soft when removed from the refrigerator. Form the dough into 1-inch balls (or lumps, don’t stress) and place on the baking sheet about 2 inches apart. Flatten each ball down very slightly.
-Bake for 11 to 13 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.

-Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a spatula.
-Recipe makes 1 1/2 dozen cookies.