Preheat your air fryer to 400F.

Mix together your arrowroot powder and 3 tablespoon water in a small bowl. Use a fork to combine until there are no clumps of arrowroot left and it is mixed evenly. Set off to the side.

In a medium bowl, whisk together your cornmeal, flour, baking powder, salt, sugar, onion powder, garlic powder, and chili powder.

Give your arrowroot mixture one more mix with a fork - while sitting the powder may have condensed a bit at the bottom of the bowl, so break this up with a fork if this is the case. Once it is smooth again, add to your bowl of dry ingredients. Add in your almond milk as well. Mix to combine.

Let your mixture sit in the fridge for 5-10 minutes. (This makes your batter a bit easier to work with).

Form small balls of dough with a spoon or with a cookie scoop (I usually get about 12 scoops worth from this recipe). Place the scoops in your preheated air fryer (you may need to do this in two batches, depending on the size of your air fryer).

Bake in the air fryer for 8-10 minutes, or until they are cooked to your liking. You want them to at least be a bit golden brown. (If you had to split the dough into two batches, repeat with the second batch after the first batch is done).

Best served when fresh! Enjoy!