Preheat the oven to 350℉ (177℃). Line two cookie sheets with parchment paper or a silicone liner mat.
In a large bowl, stir together the gluten-free rolled oats, almond flour, baking powder, cinnamon, nutmeg, and sea salt. Set aside.
In a mixing bowl with an electric hand mixer, cream the butter, eggs, and vanilla extract and beat until creamy.
Add the dry mixture to the wet mixture and beat until combined.
Scoop rounded tablespoonfuls of the batter onto the lined cookie sheets, about two inches apart (they spread while baking).
Flatten the mounds slightly with the back of a spoon or your hands. Bake 12-16 minutes or until cookies are barely set and edges are golden. Remove from the oven and let cookies cool completely before moving.
While cookies are cooling, in a medium-size bowl, mix all the icing ingredients until smooth.
Using a pastry brush, lightly brush the tops on cookies with a thin layer of icing. Let the icing set for a few minutes until it dries. Serve.
*all nutritional data are estimates based on the products I used*Yield: 24 cookies, Serving Size: one cookie, Amount per serving- Net Carbs Per Serving: 3g,