In a medium mixing bowl, combine the almond butter, sugar, and egg. Stir until the mixture is fully blended and smooth.

Cut a sheet of parchment paper to fit your air fryer basket. Use only a single layer—avoid folding the parchment up the sides, as that can cause the cookies to flip during cooking.

Using a small cookie scoop, portion out four cookies onto the prepared parchment, spacing them about 2 inches apart if you have the room.

Gently press the top of each cookie with a fork in one direction, then again in the opposite direction to create a crisscross pattern. Move slowly and lift the fork carefully to avoid breaking the dough. You’re looking to lightly flatten the cookies—not press them too thin.

Air fry at 370°F/185°C for 6.5 to 7 minutes. As soon as the time is up, remove the basket and allow the cookies to cool in place for 10 minutes without touching them.

Carefully transfer the cookies to a fresh piece of parchment paper to finish cooling.

Repeat with the remaining dough. Enjoy!