Optional but recommended: Preheat oven to 400°F. Spread the 2 tablespoons finely chopped pecans in a single layer on a small baking sheet and bake 5 minutes, watching closely so they don’t burn. Remove and let cool completely.

In a medium bowl, stir together 1/2 cup maple vanilla almond butter, 1/2 cup gluten-free quick-cooking oats, 1/4 cup plus 2 tablespoons finely chopped dried cranberries, and a pinch of salt until evenly combined.

Add the cooled pecans to the bowl and stir until the mixture comes together into a cohesive dough. If the mixture is too dry, add more almond butter a little at a time; if it’s too wet or sticky, add more oats a little at a time, until it holds together when pressed.

Measure about 2 tablespoons of the mixture for each ball. Use your hands to roll each portion between your palms into a compact ball.

If the balls are very soft, chill them on a plate or baking sheet in the refrigerator for 30 minutes to 1 hour, or until firm.