Cookie Catastrophe

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.

My mission: Butterfinger-Chunk Cookies.

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From this cookbook:

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Unfortunately, I confused two very important ingredients:


Which lead to a Cookie Catastrophe! 😯

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Flat, lifeless cookies.

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On Cookie Friday of all days!!!

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How very sad.

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Someone please make these cookies (with baking powder) and let me know how they come out. I’m eating my pathetic-looking cookies right now, and I’m dying to know.



  1. Don’t feel bad. In 7th grade home ec, I was supposed to make pancakes using 1.5 tsp of baking powder but misread and used 1.5 cups of baking soda. With cookies, you can sometimes use them interchangeably and still get a good result. Sorry it didn’t work out that way today. 🙁

  2. Tina, they still look good! I would definitely crumble them up & toss them over ice cream (if I want to be naughty) or yogourt (if I want to be nice)! Enjoy!

  3. Oh no! That was like when I first tried my sister in laws famous chocolate chip cookies and instead of putting in salt, she accidentally grabbed the pepper shaker.

    Were they salvagable??

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