Instructions

• If toasting the pecans (recommended), preheat oven to 400°F. Spread the 2 tablespoons finely chopped pecans in a single layer on a small baking sheet. Toast 4–5 minutes, watching closely, until golden and fragrant. Remove and let cool completely.
• In a medium bowl, combine 1/2 cup maple vanilla almond butter, 1/2 cup gluten-free quick-cooking oats, 1/4 cup + 2 tablespoons finely chopped dried cranberries, and a pinch of salt. Stir until evenly mixed.
• Add the cooled toasted pecans to the bowl and stir until the mixture is uniform and holds together when pressed between your fingers. If the mixture feels very loose, chill it 15–30 minutes to firm slightly; if it is very dry, press and knead it firmly to help it bind.
• Scoop about 2 tablespoons of the mixture for each ball. Roll the portion between your palms to form a tight ball and place on a plate or baking sheet.
• If the balls are soft, chill them 30 minutes to 1 hour (or until firm) before serving.