Wesleyan’s Samantha Maldonado takes on traditional recipes and gives them a surprising twist, using creative alternatives from the local food co-ops to recreate tasty treats. Not only does she experiment, but she reviews her cooking techniques, adventures, and misadventures for anybody else who likes to get wild in the Kitchen. 

As I made the experimental chocolate chai kombucha cake last week, a recipe on the same website for kombucha cookies caught my eye.  I saw a challenge.  Could I once again use the weird drink that grossed me out to make something delicious?  I wanted to try.  But I also wanted to improvise. So I looked at the recipe once, shut the computer, and started to mix ingredients.  The result of my efforts? Chocolate raspberry kombucha cookies.


½ cup butter

1 tablespoon canola oil

Pinch of salt

2 tablespoons of raspberry preserves (or jam or jelly… and let’s be honest, I didn’t measure)

1/3 cup of chocolate chips or chunks (but really, use as much as you want)

1cup cane sugar

1.5 cups flour

¼ cup berry flavored kombucha

1 teaspoon baking soda


  1. Cream butter and sugar, then mix in the remaining dry ingredients.
  2. Add the oil, and then the kombucha, and lastly the jam.
  3. Drop batter onto greased baking sheet.
  4. Bake in oven preheated to 325 degrees for about 10 minutes or until golden brown… keep an eye out because these bake fast!

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The recipe above is my very own take on the kombucha cookies!  Next time, I’d add an egg to make the cookies a bit more chewy, and maybe some vanilla yogurt for a creamier taste.

- Sam Maldonado ’13