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Edible Cookie Bowl



  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup blanched, slivered almonds, finely ground
  • 1/2 teaspoon salt
  • 2 tablespoons (1/4 stick) margarine, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract


  • Assorted cookies


  1. Cover the outside of a loaf pan with foil. Spray with vegetable cooking spray.
  2. Cookie Dough: In a medium bowl, mix together flour, cocoa powder, almonds and salt.
  3. In a large bowl, using an electric mixer set on medium speed, beat together margarine, sugar, egg and vanilla extract until light and fluffy. Beat in flour mixture.
  4. Shaping the Cookie Bowl: Heat oven to 350 degrees F.
  5. Roll dough out to 1/8-inch thickness. Using a 1 1/2-inch cookie cutter with scalloped edges, cut out shapes.
  6. Cover prepared loaf pan with cutouts, overlapping them slightly.
  7. Baking the Cookie bowl: Bake cookie bowl until edges are firm, about 10 to 12 minutes.
  8. Transfer pan to a wire rack and cool completely.
  9. To remove the cookie bowl, carefully lift it off the foil-lined loaf pan. Remove foil.
  10. Cookies: Arrange other cookies in the cookie bowl.
  11. Cover loosely with plastic wrap until ready to serve.

Yield: 1 cookie bowl