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The mother-daughter team behind the recipe development site Crowded Kitchen cooks up plant-based dishes starring ingredients from local makers. Add these fruity, chewy, decadent cookies — which are made with Slow Jams Strawberry Balsamic jam ($24 for three jars, ) — to any holiday party dessert lineup. No one will ever even realize they’re vegan.

Ingredients:

¾ cup coconut oil, softened at room temperature

½ cup cane sugar

¼ cup maple syrup

1 Tbsp. almond milk

2 tsp. vanilla extract

2 cups gluten-free all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. kosher salt

¹/₃ cup pecans,
coarsely ground

1 jar Slow Jams Strawberry Balsamic jam��

Directions for Jam Thumbprint Cookies

Preheat oven to 350 degrees.��

Grind or finely chop pecans and set aside in a small bowl. In a large mixing bowl, use a hand mixer to cream together the coconut oil, sugar, and maple syrup. Add almond milk and vanilla, and mix until incorporated. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture and beat until dough starts to come together.��

Using a standard cookie scoop, roll dough into small, evenly sized balls, then roll in ground pecans. Gently press your thumb into the center of each cookie, forming a deep indentation. Use a spoon to fill with jam and transfer to a parchment paper-lined baking sheet. Bake for 16-18 minutes, then remove from oven and let cool.��

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Content provided for��Hour Detroit’s ongoing��Local Flavor��series is not influenced by Harrison and Sinclair’s business partnerships with local brands.��