Preheat your oven to 350°F, line a cookie sheet with parchment paper.
In a medium bowl, mix together flour, salt, oats, baking soda, and cinnamon. Set aside.
In a medium-large bowl, or the bowl of your stand mixer with paddle attached, add softened butter, sugar and brown sugar. Mix on low-medium until butter and sugars are fluffy and slightly lightened in color.
Add in almond butter and vanilla and mix for 1-2 minutes.
Add in egg and mix in completely, about 1 minute.
Add in dry ingredients and mix on low until just combined.
Scoop cookies onto parchment leaving 2-3 inches between each scoop of dough.
Bake cookies on center rack for 12-14 minutes. Edges should be set with center no longer raw but still soft. Allow to cool on the baking sheet for 3-5 minutes before transferring to a cooling rack.
Store in an airtight container for up to 7 days. Enjoy!