Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, add rolled oats, chopped pecans, and dried cranberries. Stir gently until evenly distributed.
- In a separate bowl, whisk together almond butter, honey or maple syrup, vanilla extract, salt, and cinnamon until smooth.
- Pour the almond butter mixture over the dry ingredients and fold together until mixed.
- Line a baking sheet with parchment paper and form the mixture into small balls or shapes.
- Refrigerate the cookies for at least 30 minutes to firm up.
- Transfer cookies to an airtight container for storage in the refrigerator for up to a week or freeze for up to three months.
Nutrition
Notes
For best results, ensure to mix wet ingredients well and chill cookies properly for a delightful texture.
