Whisk together the dry ingredients, flour through salt in a mixing bowl and set aside. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy. Dissolve the espresso powder into the vanilla, and then mix the egg and vanilla into butter and sugar. Add the dry ingredients, and mix on low until just combined. Add the oats, mixing for about 30 seconds until incorporated. Then add the almonds and chocolate chips and mix until evenly distributed.

Cover and refrigerate 30 minutes to an hour.

Preheat oven to 350 F. Line two baking sheets with parchment paper. Roll cookies, using roughly 3 tablespoons per cookie, and evenly space 12 per cookie sheet. Bake 12-14 minutes, or until very lightly browned on the sides. The centers will still look soft, which is what we want!

Remove the cookies from the oven, and allow to cool on the baking sheet at least 5 minutes before transferring to a cooling rack to cool completely. Enjoy!