Arrange your oven rack to the middle position and preheat your oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a medium bowl, use a whisk to mix the almond flour, oats, salt, ground cinnamon, baking powder, and baking soda. Set aside.
In a larger bowl, use an electric mixer to beat the softened butter until smooth and creamy. Add the granulated sugar and brown sugar and mix until combined, light, and fluffy. Add the egg and vanilla extract until combined. Wipe down the sides of the bowl with a rubber spatula.
In 2-3 additions, add the dry ingredients and mix until the dough comes together. Fold in the cinnamon/chocolate chips, if using.
Scoop about 2 tablespoons of the cookie dough at a time and roll the dough into a ball with the palms of your hand. Gently flatten each ball of dough and arrange them on your prepared baking sheet, about 1-inch apart.
Bake the cookies, one baking sheet at a time, for 12 minutes each. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a plate or a cooling rack.