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Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the almond butter and sugars on medium speed until smooth, about 2 minutes. Stopping to scrape down the sides of the bowl as needed.
Beat in the egg and vanilla until well combined.
Add the flour mixture and beat on low speed just until combined, stopping to scrape down the sides of the bowl once during mixing. (The dough will be crumbly but will hold together when pressed together in your hand.)
Scoop the dough into heaping 1½-tablespoon-sized balls, and shape into 2-inch disks. Place on the baking sheet about 1 inch apart. Flatten by pressing the top down with fork tines in a criss-cross pattern.
Bake for 8 to 10 minutes or until the tops of cookies are dry and slightly puffed. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to one week.