Blender Chocolate Chip Cookies (Gluten-Free & Egg-Free)

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Good morning and happy Tuesday!

After the long weekend, I’m playing a bit of catch up this morning, especially since I’m off to Austin in just a few hours. I’m heading there along with another DTFN coach (Kerrie is staying behind because the new KFIT is mid-demo) for a conference, which is part of our mentorship with Dan Martell. It’s a quick trip. I’m flying out this afternoon and coming home on a red-eye Friday morning. The trip is definitely going to be a bit of a whirlwind (I’m also trying to meet up with one of my college roommates while there), but I’m excited to get ALLTHEKNOWLEDGE and explore Austin a bit. I visited Austin a little over a year ago and immediately fell in love with the city. It reminds me of a southern Burlington, Vermont and you guys know how I feel about that city! 🙂 Anyway, just wanted to share a few highlights from the weekend as well as a cookie recipe that we just can’t get enough of lately. I hope you enjoy it as much as we do. It’s a fun one to make with kids!

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Friday night was pretty low-key in the Haupert household.

We had a bit of a crazy day, so the four of us were all ready to relax and unwind.

The Brancott Estate Flight Song, pictured above, was actually really good. You never know what to expect with lower calorie wines – most are kind of watery and underwhelming – but this one was awesome. It actually reminded me of Nautilus, which has a nice flavor and a little zing to it. (FYI: Local readers: Nautilus is the Sauvignon Blanc served at Scarlet Oak Tavern for reference.)


Saturday was a “Gym Day!” Woohoo! Best day of the week! Please note: No snow.

Seeing friends and working out at the gym was a lot of fun – and definitely something we all look forward to!

Quinn’s fleece is from thredUP; Mal’s fleece joggers are from Nike.

After the gym, we hit up Coffee Shack for iced coffees and a glazed donut. Back at home, Mal started grouting our backsplash while I kept Qman entertained. We made Chocolate Chip Blender Cookies (recipe below) for my niece’s birthday party the next day and then ate lunch before putting him down for his nap.

After nap time and a finished (!!) backsplash project, we headed to our friends’ house to watch football… well, I barely watched any football, but I had plenty of snacks, sushi, and wine. 🙂


Mid-morning on Sunday, we headed to my niece’s second birthday party.

Quinn and Cousin Matthew had THE BEST time playing together. I love that they’re finally at that age when they want to play together! 🙂

We spent a couple of hours celebrating sweet Karli before heading back to the South Shore for another birthday party. After partying for most of the day, we headed home, so Quinn could take a nap. He was exhausted. While he slept, Mal and I and got our lives in order (meal prep, cleaning, laundry) for a busy week ahead.

The end.

Blender Chocolate Chip Cookies

This recipe for Blender Chocolate Chip Cookies is gluten- and egg-free. (I know I owe you guys a post about eliminating eggs from my diet – hopefully, I can write it this week – but the short story is that it’s definitely helped with my acne.) This recipe is also super easy to make because you just throw everything (minus the chocolate chips) in the blender at once, which, for a 3.5 years old, is a whole lot of fun. Quinn loves adding the ingredients and then pushing the button to blend it all up. Good times!

Quinn and I also like eating the cookie batter because, hey, we can! There aren’t any eggs in it! 🙂

Long story short, these blender cookies are awesome and definitely a family favorite here to stay!

Blender Chocolate Chip Cookies

Serves 9: 2P/18C/8F


  • 1.5 c rolled oats
  • 1/4 c butter
  • 1/3 c brown sugar
  • 1/4 c unsweetened almond milk
  • 2 tsp vanilla
  • 1/2 tsp sea salt
  • 1/3 c chocolate chips


  1. Preheat oven to 350 degrees F. Combine above ingredients, except chocolate chips, in a blender or food processor until batter is smooth. Scrap batter down of sides of blender/food processor with a spatula if needed. When batter is fully combined, stir in chocolate chips. Then, portion batter onto a prepared baking sheet and shape into 9 disks. Bake for 12-14 minutes until edges begin to brown. Remove from oven and allow to cool slightly before serving.



  1. Definitely trying these cookies out with my 3 & 5 year old; they’re always wanting to “help” me do stuff in the kitchen and these would be a perfect afternoon activity…plus, cookies!

      1. @Tina:

        People often understand the dangers of eating raw dough due to the presence of raw eggs and the associated risk with Salmonella. However, consumers should be aware that there are additional risks associated with the consumption of raw dough. Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria. So, if an animal passes feces in a field where the grain is growing, bacteria from the animal waste could contaminate the grain, which is then harvested and milled into flour. Typical methods to sterilize foods during preparation include boiling, baking, roasting, microwaving and frying. However, when it comes to raw dough or batter, decontamination has not occurred.
        The FDA recommends the following tips to keep you and your family safe:
        • Do not eat any raw cookie dough, cake mix, or batter that is supposed to be cooked or baked.
        • Follow package directions for cooking products with flour at proper temperatures and for specified times.
        • Wash hands, work surfaces, and utensils after contact with flour and raw dough products.
        • Keep raw foods separate from other foods while preparing them to prevent any contamination that may be present from spreading. Be aware that flour may spread easily due to its powdery nature.
        • Follow label directions to chill products containing raw dough promptly after purchase until baked.
        For more information on safe food handling, visit

  2. I need to try these blender cookies…I bet the addition of the blender makes everything so much easier! Do y’all have more snow in the forecast? We do…but only a few inches!

  3. Can you explain a bit why the macros are better with brown sugar vs maple syrup? They are both sugars so I’m just not following. I’m continuing to learn with macros so would love to understand this better. Thanks!

  4. I thought that was you… I was on your flight! Did you sit next to any bball players? 🙂 Those were some tall dudes! Have fun in Austin. Sorry it’s just as freakishly cold as Boston right now.

  5. Just tried these cookies. Oh my gosh so good!!!! They are the perfect “oaty” and chewy chocolate chip cookie, I can’t believe how easy it was to make!

    1. I think coconut oil would work – maybe 1/4 cup melted? Then, just wait for the cookies to cool a little bit before you eat them! 🙂

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