1. In a large bowl, beat together butter and sugar until creamy and light in colour, about 3 minutes. Beat in eggs one at a time, then stir in vanilla. If using an egg replacer, just add the mixture to the butter slowly while whisking.
2. Combine almond and gluten-free flour, bicarb soda, and salt. Stir the dry ingredients into the creamed mixture. Finally, mix in oats and white chocolate. Form the dough into a sausage shape, wrap it in baking paper and chill the dough for at least one hour in the fridge, or overnight.
3. Preheat the oven to 190 C. Line a baking tray with baking paper. Remove the cookie log from the fridge and cut off 1cm thick slices. Place the cookies onto the baking tray at 5cm intervals.
4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If you try to remove them too early they will crumble.
5. While hot and fresh from the oven, you can sprinkle a pinch of high-quality sea salt over each cookie. Use a good brand like Maldon, to stop the cookies from becoming too salty.

Happy Baking!