Preheat the oven to 350°F. Grease or line a baking sheet with parchment paper.

In a large mixing bowl, beat together the almond butter, granulated sugar, and brown sugar. The mixture should be smooth and well combined.

Add the egg and vanilla extract to the almond butter mixture. Mix until the egg is fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Using a 2-inch cookie scoop, roll the dough into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Flatten each dough ball until about 1 inch thick with a fork, making a crisscross pattern on top.

Bake for 8-10 minutes, or until the edges of the cookies are golden brown.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.