Preheat oven to 170C.

Line a baking sheet with parchment paper.

In a medium bowl, beat egg with sugar until smooth.

Stir in salt and vanilla.

Add almond butter and stir until completely incorporated.

The mixture should start to pull away from the sides of the bowl.

Cover the mixture with a cling film and refrigerate 15 minutes.

Scoop the batter onto cookie dough and press gently with a fork, to create line pattern.

Bake the cookies 15-18 minutes or until the edges are gently brown.

10. Cool cookies on a wire rack.

11. Serve at room temperature.