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.
1/3 cup palm sugar
1/2 teaspoon vanilla extract
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.