Preheat oven to 175°Celsius. Line baking tray with parchment paper.
Sieve flour and keep it aside.
Lightly roast the chopped almonds and let them cool completely.
In a separate bowl, cream butter and brown sugar until creamy. Add the egg and continue beating until it is well incorporated.
Next, add salt and vanilla essence to the creamed mixture and continue to beat for about 15 seconds, followed by the rest of the ingredients – the flour, oats and the chopped almonds. Mix until all the ingredients are well incorporated.
To bake the cookies, take about 1 tablespoon of dough and shape into round balls. Place the balls onto a lined baking tray. Repeat the process bearing in mind not to place the cookies to close to another as they will spread during baking.
Press the top of each cookie lightly with a fork dipped in flour to flatten them slightly.
Bake the cookies for about 9 minutes at 175°Celsius. Remove from the tray and cool them on wire rack. These cookies can be eaten warm or can be stored for or up to one week in an airtight container.