Ingredients
- 2 tablespoons pecans finely chopped
- 1/2 cup maple vanilla almond butter
- 1/2 cup gluten-free quick-cooking oats
- 1/4 cup + 2 tablespoons dried cranberries finely chopped
- Pinch of salt
Instructions
- Optional, but recommended: Preheat your oven to 400˚F and place the pecans on a small baking sheet. Bake for 5 minutes until golden brown and toasted, watching closely to make sure they don't burn. Set aside until they cool.
- In a medium bowl, stir together the almond butter, oats, cranberries, and salt. Add the cooled pecans. Stir until well combined and the mixture comes together into a dough. Add more almond butter or oats to adjust the consistency if needed.
- Using about 2 tablespoons of the mixture for each, roll into balls. If they're very soft, they can be chilled for 30 minutes to an hour or until they're firm.
