Ginger Kombucha Cookies (Gluten, Grain and Dairy-Free!)

Calling all kombucha lovaaas! If you love the fizzy, fermented, gut-friendly good stuff and you love ginger, you are going to love these cookies! I drink booch (as my hubs and I call it) every single day. I absolutely love the health benefits of kombucha, and I haven’t met a flavor I didn’t love yet! I am obsessed with the brand Suja because they infuse their kombucha with adaptogens like ashwagandha, which is amazing!

Coconut flour is the queen of absorption and the liquid will quickly be consumed by it. These cookies are doughy, fluffy and full of moisture. When you remove them from the oven, you may not think they are done, but let them cool on the cookie sheet and once ready to be handled, they will be soft (not crumbly) and ready to eat! The ginger flavor is a little spicy, but pairs oh so well with the sweetness of the coconut flour and honey.

Before we dive into the recipe, here are some of the reasons why I love kombucha!

Benefits of Booch:

  1. It’s naturally fermented with a living colony of bacteria and yeast, making it a probiotic beverage that aids in digestion and gut health.
  2. It helps prevent a wide variety of diseases including certain types of cancer.
  3. It’s high in B-vitamins so it will increase your energy and overall mental wellbeing.
  4. The antioxidants in booth help protect the liver from oxidative stress.
  5. There are many more benefits, but it’s an overall nutritional powerhouse.
Print

Ginger Kombucha Cookies

Course Dessert
Cook Time 15 minutes
Servings 10 cookies

Ingredients

  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 tsp. aluminum-free baking powder
  • 1 heaping tsp. ginger
  • 1/2 cup ginger kombucha
  • 1 whole egg
  • 1 Tbsp. raw honey

Instructions

  1. Preheat oven to 350 and prepare a cookie sheet with parchment paper. 

    2. Mix together all dry ingredients

    3. Add in wet ingredients and stir until combined. 

    4. Bake for 15 minutes or until bottoms of cookies are golden brown. 

    5. Let cool on cookie sheet.

    6. Store in airtight container in fridge for up to one week. 

Ahhhh, I can’t wait to get my hands on some other flavors and try incorporating booch into more desserts! Would you try these? Have you ever used kombucha in cooking or baking before? Let me know below!

xx,

Marisa



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