In a medium-sized bowl, mix the sugars, vanilla and beaten egg. In a separate bowl mix the almonds and potato flour. Add the baking powder, bicarbonate of soda and a pinch of salt. Whisk to combine.

Add the wet ingredients to the dry and stir until combined. Mix in the chocolate chunks until they are evenly distributed.

Heat your air fryer to 170C and take a piece of baking parchment that fits into your air fryer basket. Pierce a few small holes in the parchment with the tip of a knife to allow the air to circulate better.

While the air fryer is heating, scoop heaped tablespoons of the mixture (approximately 40g) and place them on the baking parchment, pressing them down a little to flatten them.

Bake at 170C for 12-15 mins, checking after 12 mins, until the cookies are golden brown and light gold underneath, then transfer to a wire rack to cool (using the parchment to help as they will be soft). Allow at least 10 mins for them to cool and firm up. Repeat with the remaining mixture. Will keep in an airtight container for three to five days.