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, smallbatchdetroit.com) — to any holiday party dessert lineup. No one will ever even realize they’re vegan.
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,
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.
For more recipes from Harrison and Sinclair, visit crowdedkitchen.com.
Content provided for Hour Detroit’s ongoing Local Flavor series is not influenced by Harrison and Sinclair’s business partnerships with local brands.