Vegan Cranberry Cookies
I asked my beautiful friend, Courtney, who owns and operates GhilaDolci, to write a blog about her experience diving into vegan baking. She shared the story and the vegan cranberry cookies recipe below, which is so fun to hear from a Le Cordon Bleu trained professional!
Courtney’s Cookies
Vegan baking has always intimidated me, even though I was classically trained at Le Cordon Bleu in baking and patisserie. No butter, no eggs or dairy, definitely seemed a little out of my comfort zone. A couple years ago, I was asked to make a vegan dessert for my niece and nephew who are vegan, and thought there had to be a way to make something that didn’t require any specialty ingredients like ground flaxseed, egg replacer, etc. So, I came up with this recipe that was simple, delicious, and best of all, everything is in your pantry. These cookies are a crowd pleaser, and what’s nice, is you can use the base recipe for other cookies like chocolate chip. Enjoy!
Vegan Cranberry Cookies Ingredients
⅓ c. brown sugar
¼ c. sugar
¼ c. unsweetened almond milk (or any non-dairy milk)
1 tsp. pure vanilla extract
⅔ c. vegetable oil
Zest of 1 orange
2 c. all purpose flour
½ tsp. salt
½ tsp. baking soda
½ c. dried cranberries
1 T. turbinado sugar (optional)
Vegan Cranberry Cookies Instructions
In a stand mixer, beat the oil, sugars, zest, vanilla, and milk together for about 2 minutes until completely blended. In a separate bowl, combine the flour, salt and baking soda. Slowly add the dry ingredients to the oil mixture on slow and stir in the cranberries until evenly combined. With an ice cream scoop, scoop the cookies onto a tray lined with parchment, flatten and sprinkle with turbinado sugar. Bake at 350 degrees for 11-12 minutes.
About the Author
GhilaDolci Bakery is owned and operated by Courtney Ghilarducci-Dendy, a pastry chef from Bakersfield, CA. After graduating from UC Santa Barbara, with a degree in Business Economics, she completed the Baking and Patisserie course at Le Cordon Bleu in Pasadena. Growing up in an Italian, farming family, food has always played an essential role in gatherings. Courtney developed a love for baking at a young age, while helping her Nonna and Mom prepare biscotti, cakes, and pies. She enjoys traveling and has continued this love for pastries by eating her way through Paris and Rome; always seeking out the best bakeries. Courtney now wants to share her passion for sweet treats and Italian traditions with others.
Fun Fact: The name ‘GhilaDolci’ originated from her Nonno Fred, who combined her maiden name, Ghilarducci, and ‘Dolci,’ which means ‘sweets’ in Italian.
Courtney Ghilarducci-Dendy
GhilaDolci Bakery
2002 19th St.
Bakersfield, CA 93301
IG: @ghiladolcibakery
FB: https://www.facebook.com/ghiladolcibakery/
www.ghiladolcibakery.com
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